Ingredients with Measurements:
- 1 lb. of smoked pork shoulder
- 1 cup of pearl barley
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1 tbsp. of all-purpose flour
- 1 cup of sour cream
- 1 cup of water
- 1 cup of rye flour
- 1 tbsp. of caraway seeds
- 1 tbsp. of salt
- 1 tbsp. of sugar
- 1 tbsp. of white vinegar
- 1 tbsp. of vegetable oil
- 6 cups of water
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Knife
Step-by-step instructions:
1. Rinse the smoked pork shoulder and place it in a large pot with 6 cups of water. Bring to a boil, then reduce heat to low and simmer for 1 hour.
2. Remove the pork shoulder from the pot and set it aside to cool. Strain the broth and discard any solids.
3. Rinse the pearl barley and add it to the pot with the broth. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
4. In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until translucent.
5. Add the rye flour and all-purpose flour to the pan and stir until combined. Cook for 2-3 minutes, stirring constantly.
6. Add the sautéed onion and garlic mixture to the pot with the barley and broth. Stir to combine.
7. Add the bay leaves, caraway seeds, salt, sugar, and white vinegar to the pot. Stir to combine.
8. Shred the cooled pork shoulder and add it to the pot. Stir to combine.
9. Simmer the Żur for an additional 30 minutes, stirring occasionally.
10. Remove the bay leaves and discard.
11. In a small bowl, whisk together the sour cream and 1 cup of water. Add this mixture to the pot and stir to combine.
12. Simmer the Żur for an additional 10 minutes.
13. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
5. Temperature:
Simmer over low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 346
Fat: 14g
Saturated Fat: 6g
Cholesterol: 70mg
Sodium: 1250mg
Carbohydrates: 32g
Fiber: 6g
Sugar: 5g
Protein: 23g
Substitutions for ingredients:
- Smoked pork shoulder can be substituted with smoked ham hock or bacon.
- Pearl barley can be substituted with other grains such as wheat berries or farro.
- Rye flour can be substituted with all-purpose flour or wheat flour.
- White vinegar can be substituted with apple cider vinegar or lemon juice.
Variations:
- Add sliced mushrooms to the sautéed onion and garlic mixture.
- Use chicken or beef broth instead of water for a richer flavor.
- Add diced potatoes to the pot with the barley for a heartier soup.
- Use yogurt instead of sour cream for a tangier flavor.
Tips and tricks:
- Rinse the pearl barley before cooking to remove any debris.
- Shred the pork shoulder while it is still warm for easier shredding.
- Use a wooden spoon to stir the Żur to prevent the barley from sticking to the bottom of the pot.
Storage instructions:
Leftover Żur can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Żur in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Żur in individual bowls and garnish with a dollop of sour cream and a sprinkle of chopped fresh parsley.
Garnishes:
- Sour cream
- Chopped fresh parsley
- Croutons
- Sliced hard-boiled eggs
Pairings:
- Rye bread
- Pickles
- Sausage
Suggested side dishes:
- Potato pancakes
- Cucumber salad
- Beet salad
Troubleshooting advice:
- If the Żur is too thick, add more water or broth to thin it out.
- If the Żur is too thin, simmer it for a longer period of time to reduce the liquid.
Food safety advice:
- Make sure to cook the pork shoulder to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Żur is a traditional Polish soup made with fermented rye flour. It is often served during Easter and other special occasions.
Flavor profiles:
Żur has a tangy and sour flavor from the fermented rye flour and vinegar. The smoked pork shoulder adds a savory and smoky flavor, while the caraway seeds add a slightly sweet and nutty flavor.
Serving suggestions:
Serve the Żur as a main course for lunch or dinner.
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Region: Polish