The Healing Powers of Antoni’s 'Polish Hangover Soup'

Good food is worth a thousand words—sometimes more. In My Family Recipe, a writer shares the story of a single dish that's meaningful to them and their loved ones. This week, an excerpt from Emmy Award–winning chef and television personality Antoni Porowski's new cookbook, Antoni in the Kitchen—including his recipe for zurek, a comforting Polish soup his mother made for him growing up.

Photo by Rux Martin Books/Houghton Mifflin Harcourt

"The healing quality of this tangy, fortifying soup comes, ostensibly, from a fermented sour rye soup starter called zakwas," Porowski writes. "Though you can buy it at Polish markets, it takes just a few minutes to mix it up yourself. Just build in a few days to your soup-making plan for the fermentation to take place. The hearty combination of root vegetables, kielbasa, pickles, sour cream, and hard-boiled eggs makes this soup a meal."


* This article was originally published here

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