POLISH RYE MEAL (ZUREK) SOUP ENJOY DAN:

                      POLISH RYE MEAL (ZUREK) Soup By CHEF DAN

Serves 4-6

RYE MEAL SOUR (ZUREK):

3/4-cups rye flour

2 garlic cloves, minced

1 cup crusts from rye bread

2 cups water boiled and cooled to lukewarm

SOUP:

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

RYE MEAL SOUR (ZUREK)

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.

SOUP:

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: