Magda Gessler adds it to the Easter sour. You won’t find a better recipe

Żurek is one of the most recognizable Polish soups, especially valued during the Easter. Its base is sourdough flour, which gives it a characteristic, sour taste.

Sour soup is an inseparable element of the Easter table. Prepared on the basis of sourdough from rye flour, it is distinguished by an intense, sour taste that owes to the natural fermentation process. It is this process that is the heart of the dish – For several days, flour mixed with water, often with garlic or herbs, ripens, creating sourdough rich in aromas. In many homes, the recipe is transferred from generation to generation, and white sausage, eggs or horseradish give it a regional character.

The secret to the uniqueness of the source is the mentioned fermentation, which goes beyond the culinary qualities, offering health benefits confirmed by scientifically confirmed. During this process, probiotics are created – live bacterial cultures (Lactobacillus)that support the balance of intestinal flora. Regular consumption of fermented products can improve digestion, reduce inflammation and even strengthen immunity. Fermentation not only preserves, but also enriches the diet with valuable microelements.

How to prepare an Easter sour soup with mushrooms? Magda Gessler shared a unique recipe.

Ingredients (on 4-6 portions):

• 500 ml of rye sourdough (previously prepared),
• 1.5 liters of vegetable broth,
• 200 g of dried plots (soaked overnight),
• 300 g of white sausage,
• 2 cloves of garlic,
• 1 onion,
• 2 bay leaves,
• 3 allspice grains,
• 4 hard -boiled eggs,
• 2 tablespoons of cream 18%,
• Salt, pepper, parsley and optionally a teaspoon of grated horseradish to taste.

Preparation:

1. If you make your own sourdough, mix 100 g rye flour with 500 ml of warm water, add a clove of garlic and set aside in a warm place for 3 days, stirring once a day.
2. Strain the soaked pars, cut into strips and fry in butter with chopped onions.
3. Boil the vegetable broth with bay leaves, allspice and sausage cut into slices. Cook for 15 minutes.
4. Add sourdough to the broth (strain if it has lumps), pour the fried mushrooms with onions and cook on low heat for 10 minutes.
5. Season with salt, pepper and horseradish (optional). Hart the cream with a little hot soup, pour into the pot and mix. Serve with an egg cut in half and sprinkled with parsley.

Magda Gessler, respecting the roots of Polish cuisine, shows how they can be creatively developed. The add -ons are a nod to modernity, but also a reminder that fungi have been valued in our region for centuries.