Zurek, Barszcz Bialy, White Borscht

assembled from various sources

This borscht recipe is different in that it is based on a fermented rye meal stock.

The basic soup is called Zur, meaning rye meal soup. From this base there are various types of Zur soup such as Meat Zur, Farmer’s Zur, etc. with White Zur being our present interest. White Zur is also called White Borscht.

Most of us outside of Eastern European traditions haven’t tasted this soup, your editor included. As of today, August 11, 2007 I have not made this one, but by the end of August I will have – come back for a full taste report!

Fermented Rye meal

Ingredients

3/4 cup rye flour for each 2 cups of warm preboiled water The water is preboiled to remove any chlorine from modern water supplies. Chlorine might kill the fermentation process. 

crust from one slice of rye bread

Instructions

In a scalded crock or glass jar whisk the rye flour and water until lump free.

Add rye bread crust.

Cover mouth of container with cheese cloth and fasten with string or rubber band.

Put in warm 75 degree F to 80 degree F place for 2 to 5 days or until the liquid is pleasantly tart. Taste every day. When it’s to your preference of tartness we’ll go to the next step.

A comment about tasting: if you have never watched the fermentation process – there will be froth on top that doesn’t look great – simply skim it off and then taste.

When it’s ready – your choice – strain through cheese cloth and pour the liquid into scalded jars or bottles – cover and refrigerate. You aren’t trying to achieve a clear liquid – cloudy is good. That’s it!

Vegetable Stock for Zurek White Borscht

Ingredients

About a half a pound (on the heavy side) of “chunked” soup vegetables –

2 carrots

1 parsley root or parsnip root

2 celery stalks or equivalent celery root

1 medium onion quartered or equivalent leek (white part of leek – you know the part about of washing well between the leek layers)

8 cups boiling salted water

Instructions

Boil soup vegetables about one to two hours and strain, retaining the vegetable broth of course and discarding the vegetables which have given up their goodness.

Zurek

Ingredients

6 cups vegetable broth (add water if needed to make six cups) Check if salt is needed.

One pound of potatoes, peeled and cut into large cubes

1 rounded Tablespoon flour mixed with water to make loose paste

2 cups of the above fermented rye meal liquid

I clove of garlic crushed with salt

1/2 pound sliced kielbasa

Quartered hard boiled eggs to garnish each bowl along chopped fresh dill

Instructions

Boil cubed potatoes in vegetable broth until soft, approximately 30 minutes.

Mix in flour paste and add to broth along with 2 cups of fermented rye meal. Shake the ferment before pouring from the bottle or jar to bring up the sediment which is an important part of the taste.

Add sliced kielbasa and crushed garlic.

Bring to boil to thicken.

Offer quartered hard boiled eggs and chopped fresh dill for garnish.

Enjoy! David

Fermented Rye can be purchased in specialty Polish food stores.

Let me know what you think of this genuine Polish White Borscht soup!