Żurek by chef-j

Sunday Afternoons of my childhood were spent with “Nanna” who would prepare her delectable Soups such as her signature ‘Krupnik’ or her to die for Noodles & Sauce, i.e. Babcia’s Baran! 

My Babcia had no formal Food training and was self taught Home Cook who mastered the art of balance of flavours and complexity & tenacity that Polish Cooking almost always entails.

The secret of all her recipes was the ‘Pork’ element which explains why her dish of choice when dining out at the Polish Club is Kotlet Schabowy!

Although Zurek was not family staple, I was inspired to teach myself how to cook it from scratch following the same cooking principles that my Babcia has passed down to me.

During the lockdown I have explored Home Cooking ‘Polish Style’ often cooking my Babcia’s food for her, which as she has quoted ‘tastes like Bolesia’s!  What a compliment!

My Babcia is proud of me for many of my achievements but to emulate her Michelin Star worthy cooking gives me an enormous sense of Pride and Satisfaction! Smacznego!!!!

 

Step 1 – Ingredients
Vegetable stock:
12 jugs water, 1x celeriac (celery root), 2x carrots,
1x onion (halved), 1x parsnip, salt
Bring broth to boil then simmer on low heat for approx 4hrs

 

Step 2 – add the ‘secret’ 11 polish herbs & spices!
Strain vegetable stock from pot, set aside.
Fry 1x diced onion & 2x cloves garlic in pot.
Add strained stock back to pot & bring to the boil along with salt, marjoram,
bay leaves, jarred horseradish (polish style),  black peppercorns, all spice berries & rye flour.
Add diced bialy kielbasa to boiling stock.

 

Step 3 – simmer over low heat for 2-4hrs, stir occasionally

 

Step 4 – serve & enjoy! Smacznego!

 

Chef-J series of Recipes are inspired by my Amazing Babcia, Bolesia Adamczyk