Polish Easter Soup (or Zurek, Polish Sour Rye Soup) is traditional Easter fare in Poland. The recipe can vary from region to regionThe Polish Easter Soup Adventure McAveler, I think this nice lady is trying to tell me that she has a delicious Let's see if someone can write it in English for us, Mimi. Excuse me sir, do you speak English? Great! Can you help us read this recipe so we can write it down for our mom?
In Poland it is sometimes served in an edible bowl made of bread or with boiled potatoes. The recipe varies from region to region. In Silesia, the żur śląski, different from the more traditional żurek, can be found. In the Podlasie region, it is common to eat żurek with halved boiled eggs. In Poland, żurek is traditionally eaten at Easter, but is also popular during other parts of the year. The base for Polish Easter Soup or zurek (called zakwas) 3 cups of small piece of crust from rye bread 2 minced cloves of garlic 2 cups of warm water Place ingredients in a jar, mix them well. Cover the jar with a piece of clean cloth and let the jar stay in a warm place for 4-5 days. If mold forms on top, remove it before using the zakwas. Discard the bread crust and garlic before using. Ingredients 2 cups of zakwas 3/4 lb of white sausage - chopped (or just use polska kielbasa) 1/2 lb of bacon 1 onion - minced 2 cloves of 1/2 cup of sour cream 1 Tbsp of flour 1 bay leaf, 2 corns of 1 Tbsp of marjoram Fry bacon and add onion, garlic and sausage. Fry a little more. Add 3 cups of boiling water, bay leaf, black pepper, and allspice. Cook for 20 minutes. Add zakwas. Mix sour cream with flour, add to soup along with marjoram. Mix the soup well. Bring to a boil. You can also add chopped, cooked potatoes and chopped hard boiled egg. Oh no, not again! McAveler, please don't tell me that now you are REALLY starving! Again?
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Easter soup or Zurek or sour rye soup is a soup made of soured rye flour and meat--usually boiled pork sausage or pieces of smoked sausage, bacon, or ham. 
