Homemade Domowy Zurek Recipe

How to make it

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• To prepare the zur, into an unglazed crock jug or 1 1/2 quart/1 liter glass jar measure the rye flour, pour over that the cooled down boiled water to equal 1 part flour, 1 part water and stir to mix. it should be more watery than doughy so if its doughy add water until it is the consistancy of muddy water. add the whole peeled garlic cloves. cover with cheesecloth. allow to stand 2 days. open the cheesecloth (the zur will begin to look bubbly on top) and stir the zur and taste. it should be the consistancy of muddy water and will begin to have a sour taste. you can use it now but for the full flavor let it rest for the full 6 days covered with the cheesecloth and any time it is needed to thin it ,again boil and cool the water that will be used for thinning the zur.
• cut up into 2 inch chunks and boil the kielbasa in 6 cups water in a soup pot for 1/2 an hour.
• remove the kielbasa from the pot.
• stir the zur soup starter prepared earlier in the jug. over the kielbasa water on the stovetop slowly pour the zur through a fine mesh strainer (a mesh type coffee filter may be substituted). stir soup pot between additions. some of the zur starter may be reserved for later use.
• while allowing the zurek to simmer put crumbled hard boiled egg and potatoe chunks into the bottom of soup mugs.
• ladle in the thickened zurek.
• place a couple kielbasa chunks into each mug of zurek.
• garnish with hot pork cracklings and maggi seasoning.