Friday, February 12, 2016


                      POLISH RYE MEAL (ZUREK) Soup By CHEF DAN
Serves 4-6
3/4-cups rye flour
2 garlic cloves, minced
1 cup crusts from rye bread
2 cups water boiled and cooled to lukewarm

1 carrot, trimmed, peeled and halved
1 turnip, trimmed, peeled and roughly chopped
1/2-celery root, peeled and halved
8 cups of water
1 tablespoon olive oil
2 onions, one halved and one coarsely chopped
1 pound beef kielbasa, slice 1/2-inch slices on the bias
2 garlic cloves, minced
2 bay leaves
3 allspice berries
6 black peppercorns
1 tablespoon EACH dried marjoram and green Zaatar
1/4-cup horseradish
4 hard boiled eggs
1 tablespoon lemon juice
Sea salt and Seasoned Pepper Medley
1.    Place all rye meal ingredients in a Mason jar with a tight fitting lid.
2.   Store in a warm place for 4-5 days.
3.   Open jar and remove any mold or green bits that might have accumulated.
4.   Train, pressing out the bread to extract as much liquid as possible.
5.   About 2 cups set aside.
1.   In a stock pot add carrot, turnip, celery root, cover with water, bring to a boil.
2.   Simmer, uncovered for 40 minutes, strain and discard vegetables.
3.   In the stock pot  add oil over medium-heat, when sizzling.
4.   Add chopped onion, kielbasa, and sauté, stirring for 8-10 minutes.
5.   Add garlic and sauté 1 minute.
6.   Add strained vegetable broth, bay leaves and next 5 ingredients.
7.   Bring to a boil, reduce heat and simmer for 20 minutes.
8.   Stir in the Zurek, bring to a boil, remove bay leaves, and add hard-boiled eggs;
9.   Add lemon juice and season with salt and pepper to taste.

ENJOY DAN:                                            PLANT SEEDS AND SING SONGS:

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