Ingredients with Measurements:
- 1 pound of beef chuck, cut into small cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup of rye flour
- 1 cup of water
- 1 tablespoon of vegetable oil
- 1 tablespoon of caraway seeds
- 1 bay leaf
- 6 cups of beef broth
- 1 cup of sauerkraut, drained and chopped
- 1 cup of sour cream
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Whisk
- Ladle
Step-by-Step Instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the beef cubes and cook until browned on all sides. Remove the beef from the pot and set aside.
2. In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent.
3. Add the caraway seeds and bay leaf to the pot. Cook for 1-2 minutes until fragrant.
4. In a separate bowl, whisk together the rye flour and water until smooth. Add the mixture to the pot and stir to combine.
5. Add the beef broth to the pot and stir to combine. Bring the soup to a boil, then reduce the heat to low and let simmer for 30 minutes.
6. Add the sauerkraut and cooked beef to the pot. Simmer for an additional 10-15 minutes until the beef is tender.
7. Remove the bay leaf from the soup. Stir in the sour cream and season with salt and pepper to taste.
8. Serve hot with a dollop of sour cream on top.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for cooking beef and onions, low heat for simmering soup
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 20g
Protein: 25g
Sodium: 900mg
Substitutions for ingredients:
- Beef chuck can be substituted with pork or chicken
- Vegetable oil can be substituted with olive oil or butter
- Rye flour can be substituted with all-purpose flour or cornstarch
- Beef broth can be substituted with chicken or vegetable broth
- Sauerkraut can be substituted with pickled cabbage or kimchi
- Sour cream can be substituted with Greek yogurt or crème fraîche
Variations:
- Add diced potatoes or carrots for extra vegetables
- Use smoked meat instead of beef for a smoky flavor
- Add a splash of vinegar for extra tanginess
Tips and Tricks:
- Make sure to brown the beef cubes before adding them to the soup for extra flavor
- Whisk the rye flour and water mixture well to avoid lumps in the soup
- Let the soup simmer for at least 30 minutes to allow the flavors to develop
Storage Instructions:
Store leftover 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 a deep bowl with a dollop of sour cream on top. Garnish with fresh herbs like dill or parsley.
Garnishes:
Fresh herbs like dill or parsley
Pairings:
Sour rye soup pairs well with crusty bread or a side salad.
Suggested Side Dishes:
Crusty bread or a side salad
Troubleshooting Advice:
- If the soup is too thick, add more beef broth or water to thin it out
- If the soup is too sour, add a pinch of sugar to balance the flavors
Food Safety Advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
Sour rye soup, also known as żur or żurek, is a traditional Polish soup made with fermented rye flour. It is often served during Easter and other holidays.
Flavor Profiles:
Sour, tangy, savory
Serving Suggestions:
Serve hot with a dollop of sour cream on top.
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Region: Eastern European