Żurek

This hearty, sour meat and vegetable soup has been a popular Polish food for centuries. The Zakwas (sour broth) needs to be made 5 days in advance, but the end result is well worth the wait!

Special equipment

• A sieve
• A large saucepan

Instructions

1. For the Zakwas: pour the rye flour, rye crust, all spice berries, garlic cloves, bay leaves and water into a large jar or bowl. Stir the contents together thoroughly, then cover the bowl with cling film. Shake the contents of the bowl once a day for the next 5 days. 
2. Take the cling film off after 5 days. If any mould has appeared, use a spoon to remove it from the bowl. Use a sieve to drain the Zakwas liquid into a separate bowl. Throw the contents of the sieve away.
3. Meanwhile, cut the sausage and bacon up into chunks. Peel the onion, carrots, parsnip, garlic and potatoes. Mince the garlic, and chop the other vegetables into large chunks.
4. Add the bacon and sausage to a large saucepan and place it over a medium-high heat. Saute them for about 5 minutes, stirring regularly.  
5. Pour the onion, carrot, parsnip, celery and potato chunks to the pan and saute them with the meats for another couple of minutes, stirring occasionally, before adding the garlic and stirring briefly.
6. Pour the water, bay leaf and oregano into the pan. Bring the soup to the boil, then turn it down slightly and let it simmer, stirring occasionally, for 40 minutes. 
7. Add 2 cups of the Zakwas liquid to the soup, along with the salt, pepper and horseradish sauce. Stir together thoroughly.
8. If using bread bowls, use a knife to cut circles into the loves. You can then create hollows big enough to hold the equivalent of a bowl of soup- be careful not to cut too near the bottom of the loaf, or the soup may leak. 
9. Smacznego!

Tips

• If you prefer smooth soup, you can puree the Żurek in a food processor before serving it.
• Żurek is traditionally served in hollowed out bread bowls- the bread makes a great accompaniment!