Ingredients with Measurements:
- 1 pound of kielbasa sausage
- 1 cup of rye flour
- 1 cup of water
- 1 cup of sour cream
- 1 cup of diced potatoes
- 1 cup of diced carrots
- 1 cup of diced onions
- 1 tablespoon of butter
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 1 bay leaf
- 1 teaspoon of black pepper
- 1 teaspoon of allspice
Special equipment needed:
- Large pot
- Wooden spoon
- Whisk
- Cutting board
- Knife
Step-by-step instructions:
1. In a large pot, add the kielbasa sausage and enough water to cover it. Bring to a boil and then reduce the heat to a simmer. Cook for 20 minutes.
2. Remove the kielbasa from the pot and set it aside. Keep the water in the pot.
3. In a small bowl, whisk together the rye flour and water until smooth. Add the mixture to the pot of water and stir well.
4. Add the diced potatoes, carrots, and onions to the pot. Add the bay leaf, salt, sugar, black pepper, and allspice. Stir well.
5. Bring the mixture to a boil and then reduce the heat to a simmer. Cook for 30 minutes or until the vegetables are tender.
6. Slice the kielbasa into bite-sized pieces and add it to the pot. Cook for an additional 10 minutes.
7. Remove the bay leaf from the pot. Stir in the sour cream and butter until well combined.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 25g
Saturated Fat: 10g
Cholesterol: 75mg
Sodium: 1500mg
Carbohydrates: 30g
Fiber: 5g
Sugar: 8g
Protein: 15g
Substitutions for ingredients:
- You can use any type of sausage instead of kielbasa.
- You can use any type of flour instead of rye flour.
- You can use any type of vegetables instead of potatoes, carrots, and onions.
Variations:
- You can add sliced mushrooms to the pot.
- You can add chopped dill to the pot.
- You can use chicken broth instead of water.
Tips and tricks:
- Make sure to whisk the rye flour and water mixture until smooth to avoid lumps.
- You can add more or less sour cream depending on your preference.
- You can adjust the amount of salt and sugar to your liking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot on the stove over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a dollop of sour cream on top.
- Garnish with chopped dill or parsley.
Garnishes:
- Chopped dill or parsley
- Sour cream
Pairings:
- Crusty bread
- Pickles
- Beer
Suggested side dishes:
- Pierogi
- Cucumber salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or chicken broth.
- If the soup is too thin, whisk together more rye flour and water and add it to the pot.
Food safety advice:
- Make sure to cook the kielbasa sausage to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Żur is a traditional Polish soup made with fermented rye flour.
Flavor profiles:
- Tangy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with crusty bread and pickles.
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Region: Polish