A special pride of Polish chefs is a zur with smoked brisket. I suggest making a soup for you according to this culinary recipe to get a taste of Poland and old Slavic cuisine!
- Bones for making broth 0.2 kg
- One carrot
- Parsley (root)
- Smoked brisket 0.3 kg
- Fat 0.5 kg
- Garlic 2-3 cloves
- To make a zhur:
- Rye flour or oatmeal 0.4 kg
- Water 0, two liters
Cook the broth on the bones for an hour and a half, filter it whisperingly. Add flour to warm water and mix without residue, set to ferment for a couple of hours – it turned out to be zhur.
Pour it into the broth. Bring the mixture to a boil, salt. Gently cut the smoked brisket and vegetables into small pieces, finely chop the garlic, grind it with a small amount of salt and put everything in a boiling broth at once. Cook over low heat for 7-10 minutes.
Boiled potatoes are served in a separate plate at the same time with the soup, which is poured over with melted butter.
Additions to the recipe for “Oatmeal or rye flour and smoked brisket soup”:
In order for the zhur to be tasty, regardless of its type, the flour must be whispered with water and left to ferment for twelve hours in a very warm place. You realize that the zhur is ready at the time when it has a pleasant smell and sour taste. After that, before adding the ready-made zhur to the soup, it is whispered a couple of times through a sieve.
Instead of flour, it is possible to use seeding, the taste will not change from this.
There are also a couple of types of zhur – lean, dairy or meat. Depending on this, boiled potatoes, seasoned with butter or sour cream or sauce, are served with the zhuru.
This type of soup is constantly served only hot, smoked meat products, in addition, it is possible to use any kind, for example, replace the brisket with smoked loin, the main thing so that the soup has a pleasant smell of noble smoking.