Maybe żurek (sour bread soup) is the most humble of all Polish soups. It is traditionally eaten at Easter, but can be found on menus all year round. Its base is not meat or vegetable broth but zakwas, a sour starter substance made from rye bread and water. The procedure is easy but requires a few days’ planning in advance.
Just before Easter teacher Magdalena James and her pupils swapped the class room for the kitchen at St Thomas More church to produce zakwas, thus making this Polish tradition a hands-on experience and the żurek a tasty treat for the palate.
Just before Easter teacher Magdalena James and her pupils swapped the class room for the kitchen at St Thomas More church to produce zakwas, thus making this Polish tradition a hands-on experience and the żurek a tasty treat for the palate.