Ingredients with Measurements:
- 1 lb. pork shoulder, cut into cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup sauerkraut, drained
- 1 cup rye flour
- 1 cup water
- 1 bay leaf
- 1 tsp. caraway seeds
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup sour cream
- 2 hard-boiled eggs, chopped
Special equipment needed:
- Large pot
- Wooden spoon
- Whisk
- Mixing bowl
Step-by-step instructions:
1. In a large pot, sauté the pork shoulder until browned on all sides.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
3. Add the sauerkraut, bay leaf, caraway seeds, salt, and black pepper to the pot and stir to combine.
4. In a mixing bowl, whisk together the rye flour and water until smooth.
5. Pour the rye flour mixture into the pot and stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, stirring occasionally, until the pork is tender and the soup has thickened.
7. Remove the bay leaf from the pot and discard.
8. Serve the Żur with a dollop of sour cream and chopped hard-boiled eggs on top.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
5. Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 14g
Carbohydrates: 22g
Protein: 26g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef or chicken.
- Rye flour can be substituted with wheat flour.
Variations:
- Add diced potatoes to the pot for a heartier soup.
- Use vegetable broth instead of water for a vegetarian version.
- Add sliced mushrooms to the pot for extra flavor.
Tips and tricks:
- Be sure to drain the sauerkraut before adding it to the pot.
- Stir the rye flour mixture well to avoid lumps in the soup.
- Adjust the seasoning to taste.
Storage instructions:
Store leftover Żur in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Żur on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Żur in individual bowls with a dollop of sour cream and chopped hard-boiled eggs on top.
Garnishes:
Chopped fresh parsley or dill can be used as a garnish.
Pairings:
- Serve with crusty bread for dipping.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Pierogi
- Boiled potatoes
- Grilled vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, simmer for longer to thicken it.
Food safety advice:
- Be sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Żur is a traditional Polish soup made with fermented rye flour and served with sauerkraut.
Flavor profiles:
The soup has a tangy and slightly sour flavor from the sauerkraut and rye flour, with a savory and meaty taste from the pork.
Serving suggestions:
Serve the Żur as a comforting and warming soup on a cold day.
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Region: Polish