Ingredients with Measurements:
- 1 cup of dried yellow split peas
- 1 cup of dried lentils
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- 1 tablespoon of all-purpose flour
- 1 tablespoon of marjoram
- 1 bay leaf
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of white vinegar
- 4 cups of water
- 1 cup of sour cream
- 2 hard-boiled eggs, chopped
- 2 tablespoons of chopped fresh dill
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Cutting board
- Knife
Step-by-step instructions:
1. Rinse the split peas and lentils in a colander and set aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
4. Add the flour, marjoram, bay leaf, salt, and black pepper to the pot and stir to combine.
5. Add the split peas and lentils to the pot and stir to coat them with the onion and spice mixture.
6. Add the white vinegar and water to the pot and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 45 minutes to 1 hour, or until the split peas and lentils are tender.
8. Remove the bay leaf from the pot and discard it.
9. Using a ladle, transfer about 2 cups of the soup to a blender and blend until smooth.
10. Return the blended soup to the pot and stir to combine.
11. Add the sour cream to the pot and stir to combine.
12. Serve the Żur with Lentils hot, garnished with chopped hard-boiled eggs and fresh dill.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
5. Temperature:
Medium heat for sautéing, low heat for simmering.
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories: 295
Fat: 12g
Carbohydrates: 31g
Protein: 14g
Sodium: 442mg
Sugar: 4g
Fiber: 12g
Substitutions for ingredients:
- Yellow split peas can be substituted with green split peas or whole yellow peas.
- White vinegar can be substituted with apple cider vinegar or lemon juice.
- Sour cream can be substituted with plain yogurt or crème fraîche.
- Fresh dill can be substituted with dried dill.
Variations:
- Add chopped carrots and celery to the pot along with the onion and garlic.
- Use vegetable broth instead of water for a richer flavor.
- Add sliced kielbasa or cooked bacon to the soup for a meatier version.
- Use red lentils instead of yellow lentils for a different texture.
Tips and tricks:
- Rinse the split peas and lentils before cooking to remove any debris.
- Use a blender to blend a portion of the soup for a creamier texture.
- Adjust the seasoning to taste by adding more salt, pepper, or vinegar.
- Serve the soup with rye bread or boiled potatoes.
Storage instructions:
Store the leftover Żur with Lentils in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Żur with Lentils in individual bowls, garnished with chopped hard-boiled eggs and fresh dill.
Garnishes:
Chopped hard-boiled eggs and fresh dill.
Pairings:
Rye bread or boiled potatoes.
Suggested side dishes:
Cucumber salad or pickled beets.
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, blend more of it in the blender to thicken it.
Food safety advice:
- Make sure to rinse the split peas and lentils before cooking to remove any debris.
- Store the leftover soup in the refrigerator for up to 3 days.
Food history:
Żur is a traditional Polish soup made with fermented rye flour, which gives it a sour taste. This version of Żur with Lentils is a variation of the classic recipe.
Flavor profiles:
Sour, savory, and slightly sweet.
Serving suggestions:
Serve the Żur with Lentils hot, garnished with chopped hard-boiled eggs and fresh dill, and with rye bread or boiled potatoes on the side.
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Region: Polish