Polish Easter soup

Polish Easter soup Recipe
n Poland, the commonly consumed Easter soup is the white borscht. The traditional Zurek and the white borscht both are soups eaten on Easter day or during the Holy week. It is served with white sausage and hardboiled egg, but the taste lies in the sourdough. Try out this traditional Polish soup this Easter day.
Serves Preparation Time Cooking Time
4 People
15 Minutes (if sourdough is ready)
 20 Minutes

Ingredients

For Sourdough

  • 1/2 cup wheat flour
  • 2 cloves of garlic- crushed
  • 1 cup of water

For Soup

  • 2 litres of broth made with smoked bacon or sausage
  • Sourdough
  • Diced white sausage
  • 1 bay leaf
  • 1 clove garlic, pressed
  • 1 medium carrot
  • 2-3 allspice grains
  • 2 tbsp (tablespoons) of freshly grated radish
  • 3 tbsp of thick sour cream
  • 1 spoon of marjoram
  • salt, pepper to taste
  • 4 hard-boiled eggs when ready to be served

Method 

Step 1

Pour wheat flour into a clay pot, add pressed garlic and pour over some warm water.

Step 2

Mix it with enough water to form a slurry, and then leave for about 4-5 days in a warm and sunny place. After this time it will have a distinctive sour smelling sourdough.

Step 3

Add this sourdough to broth made with bacon or sausage.

Step 4

Add bay leaf, crushed garlic, allspice, grated radish, sliced carrots and diced white sausage.

Step 5

Boil the mixture.

Step 6

Remove from heat and mix it with the thick sour cream.

Step 7

Season with salt and marjoram, as needed.

Step 8

In the meantime, boil the potatoes separately.

Step 9

Cook until soup gets an intense aroma of meats and herbs. Add hard-boiled egg when ready to serve.

Nutritional Information

Serving Size 521.6 g

Calories 358 Calories from Fat 304
Total Fat 33.8 g 52% Saturated Fat 10.4 g 52%
Trans Fat 0.0 g Cholesterol 69 mg 23%
Sodium 478 mg 20% Potassium 613 mg 18%
Total Carbohydrates 40.2 g 13% Dietary Fiber 4.5 g 18%
Sugars 11.0 g Protein 14.3 g
Vitamin A 37% Vitamin C 59%
Calcium 18% Iron 16%

* Based on a 2000 calorie diet .

Nutritional details are an estimate and should only be used as a guide for approximation.

Tip: Sourdough can also be made by adding curds to maida flour or all-purpose flour and kneading a dough out of it. You need to allow it to stand in a warm place till it becomes sour and increases in size.
The sourdough as in the recipe can be poured into jars or bottles and stored for a month.