BLOG, PRZEPISY

Żur z chałki/ „mój żydowski żur

Żur z zakwasu z chałki pierwszy raz podałem w Solcu44 wiele lat temu. Następnie szerszą publikę miał na urodzinach Barbara Kirshenblatt-Gimblett, które odbyły się w Muzeum Historii Żydów Polskich POLIN

Następnie na festiwalu Tish organizowanym przez Magdalenę Maślak, w pierwszej jego edycji k drugiej gdzie kolację wydawałem z Gefilterią i Kasią Federowicz, która dobierała alkohole do dań.

„ŻUR- na zakwasie z chałki/ kaczka- skwarki/ borowiki/ majeranek
Pairing: Vestal single potato
Jest to najbardziej polska zupa na bazie fermentacji żydowskiego pieczywa- chałki. Nie ma w sobie śmietany ani wieprzowiny – jest na kaczce- prócz gęsi najbardziej lubianym mięsie przez żydów w dawnej Polsce.”

Finalnie przepis spisałem dla Leah Koenig do książki The Jewish Cookbook
wydanej przez wydawnictwo Phaidon, które ukazało się w 2019 roku, dlatego jest po angielsku

Pomysł może się wydawać pojebany, ale jest mój i naprawdę słodycz, kwasowość świetnie grają z tłuszczem kaczki, gęsi nie mówiąc już o ich wędzonych wersjach.

Challah Sour Soup — Żur

CHALLAH SOUR

  • 1-2 stale Challahs
  • 1 whole garlic
  • 1 tbs of kosher salt
  • Mineral Water

OPTIONAL:

  • 1 stick of cinnamon
  • 15 cloves
  • 10 Allspice berries
  • 4 Bay leafs

Brake Challas into pieces and put them in a large jar (the best volume is 4 liters). Bread should fill the jar in 3/4 of its volume. Cut the garlic in half, horizontally and put it in the jar. At this point you can toast the spices and a dry pan and add them to Challah and garlic. Fill the jar with water. Leave approximately 5 cm space between the liquid and the lid.

Leave the jar in room temperature far from the sunlight. For the first 6 days release the fermentation gases by twisting off the lid.

The sour is ready after 3-4 weeks but the older it gets, the better. You can keep your sour for months. When the jars runs to the end you can simply feed it with new ingredients.

DUCK

  • 1 whole duck
  • Kosher salt
  • 4-6 cloves of garlic
  • 1/2 tsp of caraway seeds
  • 1/2 tsp of ground black pepper

Peel and chop the garlic to a paste, add salt, pepper and caraway seeds, and mix it well. Rub the duck both, inside and outside. Leave it for couple of hours or even overnight.

Preheat the oven to 200C, roast the duck in this temperature for 15 minutes. After that time decrease the temperature to 135C and keep roasting the meat for another 45 minutes. Once you finished, cool the duck down to room temperature and break it apart and debone the meat. Preserve the fat for further cooking, add the bones to the stock.

STOCK

  • Duck bones
  • 4 carrots
  • 2 large parsnips
  • 1 celeriac
  • 2 onions
  • 1/4 head of white cabbage
  • 1 leek
  • 1 bunch of parsley
  • 6 stalks of thyme
  • 12 Bay leaves
  • 6 allspice berries
  • 5 cloves
  • 1 star anise
  • Black pepper
  • Knob of butter

Wash the roots under cold water, get rid of remaining soil and cut them into pieces, you don’t have to peel them there is lots of flavors in the skin! Melt the butter in a large pan and fry the roots and spices until lightly brown. In the meantime cut an onion in half and burn it (with the skin on) burn it in a dry pan or on an open fire.

Put everything in a large pot, fill it with cold water (approx. 3-4 liters) and add the bones. Cook it on a small fire for 2-3 hours. Drain off the vegetables and bones, put them aside.

SOUP

  • 1-2 liters of Challah sour
  • 4 liters of stock
  • duck fat
  • 800 g of fresh boletus mushrooms
  • 4 onions
  • 6 – 8 potatoes
  • 6-10 cm of horseradish root
  • 6-8 cloves of garlic
  • 500 ml of double cream
  • 10 springs of fresh majoram
  • 10 springs of fresh thyme

Divide the duck fat in 4 parts. Chop onions and fry the on the 1/4 duck fat until golden. Brown the duck meat on another 1/4 of fat. Cut the mushrooms in slices and fry them on 3/4 of the fat. Wash and peel the potatoes and fry them until golden brown on the remaining fat.

Peel and chop the garlic and horseradish, mix it with the double cream in a food processor.

Mix the challah sour well you can also do it in a food processor — it shout have a smooth consistency.

Boil the stock and add some challah sour, mix well, heat it and taste. Decide how sour your soup should be — you can add whole 2 liters of sour, you can add more, you can add less. You can put the remaining sour back to the jar.

Add the rest of the ingredients: onions, meat and potatoes, bring it to boil. Add the garlic-horseradish-cream mixture and turn the heat off. It can be tricky because cream likes to curdle when added to a hot liquid. You can prevent it by putting the cream in a small bowl and gradually adding the soup to the cream and stirring. When the cream is watered down and lightly heated you can add it to the pot and mix it all together.

Serve the soup with fresh majoram and thyme.

Chcesz przeczytać więcej?