Żurek in Bread Bowl

Ingredients

• Żurek sourdough starter — 500 ml
• Broth — 1500 ml
• Smoked bacon (not parboiled) — 300 g
• White sausage — 4 pcs
• Horseradish (grated or jarred) — 40 g
• Marjoram — 2 tbsp
• Garlic — 6 pcs
• Onion
• Sour cream 18% — 100 g
• Egg
• Salt
• Freshly ground black pepper

Steps

1. Prepare the ingredients: measure the sourdough starter (approx. 500 ml) and broth (approx. 1.5 l), dice the bacon, chop the onion, and peel the garlic.
2. In a cold pan, add the diced bacon and heat slowly until it starts to render its fat; when the bacon is browned, transfer it to a pot with the heated broth, leaving the fat in the pan.
3. In the bacon fat, sauté the onion until translucent, add most of the chopped garlic (reserve some raw for later) and sauté lightly; deglaze with a little broth, scrape the flavor from the bottom, and transfer the pan's contents to the pot with the broth and bacon.
4. Gently bring the broth with bacon and onion to a simmer over low heat, allowing the flavors to combine for a few minutes.
5. Add the sourdough starter to the pot, incorporate the remaining raw garlic (approx. 2 cloves) and horseradish to taste (the author used approx. 3 small teaspoons ≈ 40 g); reduce the heat to low, simmer for about 10 minutes, and skim off any foam that forms.
6. Towards the end of cooking, add marjoram (2 large tablespoons) and season with freshly ground black pepper and salt to taste; a few minutes before the end, add the white sausage to gently poach and warm through.
7. Before serving, temper the sour cream: pour a little hot liquid into the sour cream, mix, then pour the sour cream back into the pot; heat until the first bubbles appear and immediately remove from heat.
8. Serve the Żurek ladled into hollowed-out bread bowls with white sausage; serve with an egg as preferred (mentioned in the transcription as a serving ingredient).

Bread for Żurek (rye-wheat, without sourdough)

• Warm water — 350 ml
• Fresh yeast — 25 g
• Brown sugar — 15 g
• Wheat flour (type 650) — 450 g
• Rye flour — 150 g
• Salt
• Olive oil (oil) — 15 ml
• Tablespoon of flour (for the starter) — 1 tbsp
• Egg yolk (optional for brushing)
• Milk (optional for the egg yolk)

1. Prepare the starter: In 350 ml of warm water, dissolve the fresh yeast, add 15 g of brown sugar and 1 tablespoon of flour, mix and let stand for 10–15 minutes until the starter foams.
2. In a bowl, mix the wheat and rye flour (450 g and 150 g) and salt; add the olive oil and the prepared starter, mix with a spatula, then knead by hand on the countertop for about 10 minutes until the dough is smooth and elastic.
3. Transfer the dough to a floured bowl, cover with a cloth or plastic wrap and let rise in a warm place for 1–1.5 hours.
4. Divide the risen dough into two equal parts, shape into loaves, form a handle for the lid from one small ball, place on a baking sheet lined with parchment paper and lightly moisten hands to smooth the crust.
5. Let the loaves rise for the final proofing for about 20–25 minutes, meanwhile preheat the oven to 220°C (top/bottom heating).
6. Before placing in the oven, optionally brush the top with egg yolk mixed with milk; place a container with a small amount of water on the bottom of the oven for steam.
7. Place the loaves in the oven: bake for 30–40 minutes, starting at 220°C, after 10–15 minutes reduce the temperature to 200°C; after baking, cool on a wire rack, and then, while the bread is still warm, hollow out the center to create a bowl for the Żurek.