Ingredients with Measurements:
- 1 lb. of smoked pork shoulder
- 1 cup of rye flour
- 1 cup of sour cream
- 1 cup of sliced mushrooms
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1 tsp. of allspice berries
- 1 tsp. of black peppercorns
- 1 tsp. of salt
- 8 cups of water
Special equipment needed:
- Large pot
- Wooden spoon
- Strainer
Step-by-step instructions:
1. In a large pot, bring 8 cups of water to a boil.
2. Add the smoked pork shoulder, bay leaves, allspice berries, black peppercorns, and salt to the pot. Reduce the heat to low and let it simmer for 1 hour.
3. In a separate pan, sauté the chopped onion and minced garlic until they are soft and translucent.
4. Add the sliced mushrooms to the pan and cook until they are tender.
5. Remove the smoked pork shoulder from the pot and set it aside to cool.
6. In a small bowl, mix the rye flour with 1 cup of cold water until it forms a smooth paste.
7. Slowly pour the rye flour mixture into the pot while stirring constantly.
8. Add the sautéed onion, garlic, and mushrooms to the pot.
9. Let the Żur simmer for an additional 30 minutes.
10. Remove the bay leaves and black peppercorns from the pot.
11. Shred the cooled smoked pork shoulder into bite-sized pieces and add it back to the pot.
12. Stir in the sour cream and let it simmer for an additional 5 minutes.
13. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
5. Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 25g
Protein: 25g
Substitutions for ingredients:
- Smoked pork shoulder can be substituted with smoked sausage or bacon.
- Rye flour can be substituted with wheat flour or cornstarch.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
Variations:
- Add diced potatoes to the Żur for a heartier meal.
- Use different types of mushrooms for a different flavor profile.
- Add chopped dill or parsley for a fresh herb flavor.
Tips and tricks:
- Be sure to stir the rye flour mixture constantly to prevent lumps from forming.
- Let the smoked pork shoulder cool before shredding it to prevent burns.
- Adjust the salt and pepper to taste.
Storage instructions:
- Store the Żur in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Żur on the stove over low heat until it is heated through.
Presentation ideas:
- Serve the Żur in individual bowls with a dollop of sour cream on top.
- Garnish with chopped dill or parsley.
Garnishes:
- Sour cream
- Chopped dill or parsley
Pairings:
- Crusty bread
- Pickles
Suggested side dishes:
- Pierogi
- Potato pancakes
Troubleshooting advice:
- If the Żur is too thick, add more water to thin it out.
- If the Żur is too thin, add more rye flour to thicken it.
Food safety advice:
- Be sure to cook the smoked pork shoulder to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Żur is a traditional Polish soup that dates back to the 16th century.
Flavor profiles:
- Smoky
- Tangy
- Earthy
Serving suggestions:
- Serve the Żur as a main course for lunch or dinner.
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Region: Polish