Gluten-Free Żurek: Polish Sour Rye Soup
Learn how to cook a gluten-free version of Żurek, the tangy Polish soup. Simple steps and rich taste for everyone to enjoy.
Servings: 8
Calories: 109kcal
Ingredients
- 1 Onion Large, diced
- 4 stirps Bacon
- 6 cloves Garlic minced
- 4 Carrot diced
- 2 Parsnips diced
- 1 Celery root diced
- 64 oz Chicken broth
- 2 tbsp Majoram
- 6 Bay leaves
- 10 Juniper berries optional
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 3/4 cup Pickle juice
- 2 1/2 cup Zurek zakwas
- Sour cream optional for garnish
- Parsley chopped for garnish
Instructions
- Prepare the Gluten-Free Sour Rye Starter 7 days ahead.Small dice bacon and saute it. Remove the bacon bits and leave it for garnish.Saute the diced onions and minced garlic in the bacon fat for 5 minutes.Dice parsley roots, celery root, and carrot into small cubes.Add vegetable or chicken broth broth to the pot (or use homemade broth if you’re feeling extra fancy). Let everything simmer on low heat until the vegetables are tender.Slice up some white kiełbasa or your favorite gluten-free Polish sausage.Add the kielbasa to the pot and cook it for 15 minutes.Pour in the gluten-free sour rye starter slowly and wait until the soup thickens.If you are using sour cream, temper it in a bowl with some of the hot soup, and then add it to the bowl.
Nutrition
Calories: 109kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 1430mg | Potassium: 567mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5146IU | Vitamin C: 17mg | Calcium: 87mg | Iron: 2mg