Basics
Make zakvas for Żurek yourself
A good Żurek depends on a clean, aromatic zakvas. The approach doesn't need much work, but it does take a bit of time - and that's exactly what creates the typical sour-spicy base that really rounds out the soup.
Timing
- Setting up: approx. 10 minutes
- Ripening time: 4-5 days
- Then store refrigerated
Estimated nutrition
for the whole recipe
- Energy
- ≈ 295 kcal
- Protein
- ≈ 8.9 g
- Carbohydrates
- ≈ 51.3 g
- Fat
- ≈ 1.3 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 4-5 cloves of garlic · ≈ 13.5 g
- 6 tbsp rye flour type 2000 · ≈ 90 g
The midpoint was used for quantity ranges.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 500 ml boiled, completely cooled water
- 6 tbsp rye flour type 2000
- 4-5 cloves of garlic
- 4 bay leaves
- some allspice seeds
Instructions
- Prepare a clean large jar or container.
- Mix the rye flour with the cooled water thoroughly until there are no lumps left.
- Lightly press the garlic cloves and add them together with the bay leaf and allspice.
- Cover the container with a cloth or loosely placed lid to allow air to circulate.
- Let stand at room temperature for 4 to 5 days.
- Stir once a day with a clean spoon.
- The Zakwas is ready when it smells pleasantly sour and appears clearly fermented.
- Strain through a sieve before use or use directly as desired.
- Store in the refrigerator for a few more days.
