Estimated Nutrition (whole recipe, rough)
Counts 9 of 13 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sausage | 100g cooked | 301 |
| Smoked Sausage | 100g cooked | 301 |
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Rye | 1 slice (32g) | 83 |
| Wheat Bread | 1 slice (30g) white | 79 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
| Wheat | not in our table | 0 |
| Soup | not in our table | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- Zakwas
- 1,5 l boiled and then cooled water,
- white rye flour - 3/4 cup
- whole wheat rye flour - 1/4 cup (if you don't have whole wheat, just take 1 cup of white)
- 5 garlic cloves
- 1 slice of whole wheat bread
- Soup
- [http://kreweta.files.wordpress.com/2008/08/biala-viando.jpg raw white sausage] - it's a polish fresh sausage (do not eat it raw!) seasoned and prepared for boiling, for a 2 liter soup two-three pieces (in polish "laska" - it's also means a girl),
- [http://www.blikle.pl/go/_info/?id=2051 smoked sausage] - 1 round or straight piece,
- potatoes - peeled and in 2-3 cm pieces (do not use a ruler, please),
- 1 garlic head, split into cloves and peeled
- 1 handful of marjoram
Directions
First you need to ferment the flour (make "zakwas"). The ingredients are for 1,5 liter jug of zakwas. It's really a lot (for a huge party - 5 or more liters of soup) so 1/2 of ingredients will be enough for the first
Take a stone [http://www.wino.strona.pl/kamionki.html pot] or glass jug (no metal!) with capacity more than 1,5 l (the "zakwas" will ferment and will need space).
Add flour and half of water, stir it thoroughly to avoid clots. Add rest of water. Peel the garlic, you may cut in in half, but do not chop. Add a slice of bread, make certain than bread is totally under water.
Cover with dishcloth just to avoid anything to land in it but not to cut the air access and leave it in the cool place for a few (3-5) days. If you don't have a cool (not cold!) place, you can put the jug a basin
with warm water (and refill it regularly). Every now and then check, if bread is under water - it may mold easily (if it's moldy - throw it out and start over with fresh ingredients).
Now there's a trick - it's no easy way to judge if it's ready. The fluid should be opaque, not moldy in any case, greyish in color and smell nice (yes, it's subjective). There may be some bubbles.
If you don't want to make the zurek right now, put zakwas to the fridge.
Now for the soup!
Cover the white sausages with water and boil. Cut smoked sausage in four the long way and then in thin slices. Add to already boiled white sausages. After 5 minutes of boiling, add potatoes, pressed garlic and marjoram (you may add some salt, but sausages are salty). Boiling, boiling and when potatoes are soft, add zakwas (but not all - add a part and taste, if it's not too sour, add more). You can add some butter, salt or more garlic to taste. Best on the next day (after you cool it down and boil again).
the longer zakwas ferments, the more sour it will get (but no exaggeration - after a week of fermenting it may be inedible),
you can add hard boiled eggs on the plate, garnish with parsley -- add some more marjoram and pepper.
if zakwas are not sour enough, some addition of fresh lemon juice will do.