Ingredients with Measurements:
- 1 lb. of smoked pork shoulder
- 1 cup of rye flour
- 1 cup of sour cream
- 2 cups of water
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 bunch of fresh dill, chopped
- 2 hard-boiled eggs, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Whisk
- Strainer
Step-by-step instructions:
1. In a large pot, bring the smoked pork shoulder and water to a boil. Reduce heat and simmer for 30 minutes.
2. In a separate bowl, whisk together the rye flour and sour cream until smooth.
3. Slowly add the rye flour mixture to the pot, stirring constantly to prevent lumps.
4. Add the chopped onion, garlic, and half of the chopped dill to the pot. Simmer for another 30 minutes, stirring occasionally.
5. Remove the pork shoulder from the pot and shred it into small pieces. Return the meat to the pot and stir to combine.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with the remaining chopped dill and chopped hard-boiled eggs.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
5. Temperature:
Simmer on low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 18g
Protein: 20g
Substitutions for ingredients:
- Instead of smoked pork shoulder, you can use smoked ham hock or bacon.
- Instead of rye flour, you can use wheat flour or cornmeal.
- Instead of sour cream, you can use plain yogurt or buttermilk.
Variations:
- Add chopped potatoes or carrots to the pot for a heartier soup.
- Use chicken or beef broth instead of water for a richer flavor.
- Add a splash of vinegar or lemon juice for a tangy taste.
Tips and tricks:
- Be sure to whisk the rye flour and sour cream mixture thoroughly to prevent lumps.
- Stir the pot occasionally to prevent the soup from sticking to the bottom.
- Adjust the seasoning to your taste.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with chopped dill and hard-boiled eggs.
Garnishes:
Chopped dill and hard-boiled eggs.
Pairings:
Serve with crusty bread and butter.
Suggested side dishes:
- Pickled vegetables
- Potato pancakes
- Pierogi
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, simmer it for a longer time to reduce the liquid.
Food safety advice:
- Make sure the pork is fully cooked before shredding it.
- Store the soup in the refrigerator promptly after cooking.
Food history:
Żur is a traditional Polish soup made with fermented rye flour. It is often served with boiled potatoes and hard-boiled eggs.
Flavor profiles:
Sour, savory, and slightly tangy.
Serving suggestions:
Serve hot as a main course or as a starter.
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Region: Polish