Red Żurek

Start by peeling the 2 medium beetroots and cutting them into large chunks.

Next, peel the 2 medium carrots and slice them into rounds or half-moons.

Lightly crush the 1 garlic clove with the side of your knife to release its aroma.

In a large pot, combine the prepared beetroots, carrots, 1 piece smoked ham, 1.1 liters water, 3 allspice berries, 1 bay leaf, and the 1 crushed garlic clove.

Bring the mixture to a gentle boil over medium-high heat.

Once boiling, reduce the heat to low, cover, and let everything simmer for 30 to 40 minutes, or until the vegetables are tender and the broth smells wonderfully aromatic.

Season the soup with 1 teaspoon salt, 0.5 teaspoon black pepper, and 1 teaspoon dried marjoram. Stir well and taste, adjusting the seasoning as needed.

Lower the heat even further and slowly pour in the 275 milliliters ready-made żurek zakwas while continuously stirring to incorporate it evenly.

Allow the soup to warm through for another 5 to 10 minutes. It’s crucial not to let it boil after adding the zakwas, as this can curdle the soup.

Before serving, carefully remove the smoked ham piece and the bay leaf from the pot.

Serve your hot Red Żurek immediately. It’s wonderfully comforting and tastes even better after it has had a little time to rest.

For a complete and satisfying meal, serve the soup with fluffy mashed potatoes, savory roasted onions, and perfectly halved hard-boiled eggs.