Polish-Style Sour Soup With Sausage And Equally Rootage Vegetables

Ingredients:

1 kielbasa* (about 1 lb), sliced into half-moons
ii carrots, sliced into coins
1 stalk celery, diced
1 pocket-sized celeriac (celery root, diced)
ii parsnips, diced
1 onion, diced
1 1/2 quart stock (chicken, pork or vegetable)
ii bay leaves
żurek or zakwas starter**
salt
freshly basis black pepper
large pinch marjoram (dried or fresh)
4-6 hard-boiled eggs, quartered

Directions:

In a large, heavy-bottomed pot, saute the sausage until lightly browned. Add the vegetables also saute until the onion is softened. Add the broth, bay leaves also simmer until the vegetables are tender, almost xxx minutes. Stir inwards spices. Remove the bay leaves. Stir inwards the starter also oestrus through, almost 5-10 minutes.

Ladle into bowls also move past times amongst quartered hard-boiled eggs.

*I used kiełbasa wiejska because it's my favorite also has garlic also marjoram inwards it.

**You tin uncovering this bottled at most Polish markets. The i I uncovering most easily is made amongst white flour, called żurek. I've seen both refrigerated (preferred) also shelf-stable versions. I used a 32 oz bottle of fresh starter. Zakwas is basically the same matter only made amongst rye flour. You tin also learn inwards identify using these instructions (in Polish, the Google translation is goodness enough). There is a lot of fighting (even inwards Poland, apparently) almost what the differences between soup made amongst i or the other should concur upwards only they are existent similar--sausage, vegetables, eggs. You tin read a bit almost it here.

My thoughts:

I've wanted to build this soup for quite a patch now. My green Polish marketplace has been closed for a few months patch they renovate the Broadway Market so I didn't pick out access to my green sausage. Then lastly week, I was driving downward Eastern Ave also saw another Polish marketplace that I had heard of only had never been to before. They had non lonely the sausage I liked only the żurek (starter) inwards the refrigerator. Score!

I'm going to concur upwards honest hither also nation I genuinely can't account to how strictly authentic this is. I had it years agone at a festival also patch my aunt made several Polish dishes, soup was non i of them. 

I've read dozens of recipes inwards both English linguistic communication linguistic communication also Polish (my Polish is to a greater extent than oft than non food also colouring words so it was a slog also Google translate is non e'er the best) for zurek (the soup, non żurek, the starter which is nearly identical inwards spelling only is non the same--that is non a speck on your screen, it is an overdot) also biały barszcz ("white borscht") which are ii existent similar soups only biały barszcz seems to concur upwards a fighting lighter also is made amongst fresh, kielbasa biały (white sausage) also is popular at Easter. I came across so many articles saying conflicting information (in Polish!) also that at that spot are regional differences. 

I ended upwards going a piffling rogue also using the white flour-based żurek only amongst a to a greater extent than veggie-heavy soup amongst smoked sausage instead of tracking downward the rye starter or making my own. It's all the same winter. The rye starter is a fighting heavier also would concur upwards inwards goodness piece of job hither too. This is lonely my feel only it seems similar it is easier to source żurek (especially fresh, refrigerated) hither than zakwas.

Several of the Polish-language recipes called for parsley root which we don't genuinely learn hither readily, so I subbed inwards celeriac (celery root) because I honey celery also celery flavored things. Other recipes exclusively called generically for mixed root vegetables or fifty-fifty exclusively carrots. I intend amongst homey soups similar this, it genuinely comes downward to yous also your family's personal preference also tastes. 

Additionally, many of the Polish linguistic communication recipes for both dishes had yous build vegetable (or pork) stock first, also too so adding to a greater extent than vegetables, also some of the vegetables from the stock back inwards to build the soup only since I pick out access to goodness character homemade also store-bought stock, I skipped this measuring also went right to soup making. This speed upwards the physical care for to being quick plenty to build on a weeknight. 

Honestly, all this made my chief spin a bit. However, it was worth it because the soup was extremely delicious! It wasn't every chip sour every chip say, sauerkraut, only it had a tang similar to sour cream or mild yogurt without being tart. The smoked sausage perfectly offset it also the root vegetables added a lot of depth. It was hearty without being heavy. I hold back frontwards to making to a greater extent than soups using this starter! Maybe I testament rails downward some fresh sausage also build biały barszcz inwards the spring.

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