food and drink
Nothing like a beer-tasting at a Berlin Microbrewery, followed up with an excellent eisbein
If you’re ever in the area, I highly recommend Bbrauhaus Suedstern.
Here is some of the food from the steam-train stall in Wroc?aw. The choices were amazing. Low-carb delight for me (to be fair it was making up for all the yummy Polish carbs I was stuffing down my throat).
If you haven’t had real kielbasa, you haven’t had sausage. Its a smoked Polish pork sausage that is grilled. They are great on a braai, and almost even better as left-overs.
The Greeks would call this Souvlaki, the Indians would call this kebab, and the South African’s would call this sosatie. I don’t care what you call it, but you have to try it. These ones were huge and filling (I know, I had one for lunch).
And yes, there were some vegetarian options as well.
The town of Wroclaw is wonderful in the evening. There are loads of restaurants where you get brilliant Polish food, and in old-town there is also a bustling market area with the most excellent food stalls, and tables all over where you can sit and eat. In my nest post I’ll share some of the food (hint – I had food from the steam train on the left).
I love this idea – roaming hot-dog sellers. I found this particular “outlet” on Alexanderplatz, or “Alex” as the local’s call it. But they are all over Berlin. And at ER1.70c for a hot-dog they are excellent value, and they taste excellent as well. If you’re ever in Berlin lookout and have a hot-dog. You’ll enjoy it.
This is one of my favouriate meals; Zurek, or Polish sour soup. It’s made from a fermented base of fermented rye flour, with kielbasa and boiled eggs added. Traditionally its served in a bowl made from a really hard bread. The bread is so hard that you can’t really eat the bowl, but the soup is brilliant.
Here’s the recipe. You have to make the fermented base a few days in advance, and then you can make the soup.
How to make the base for ?urek
You will need:
- about 1 cup of rye flour
- 1 cup of boiling water
- 2-3 cups of warm water
- bread crust (the best would be rye bread)
- few grains of allspice
- optionally 1-2 cloves of garlic
Mix the flour with the boiling water until there are no lumps. Then set it aside to cool. Add bread crust (it should sink completely), garlic, and remaining water. Put the mixture in a jar or clay pot covered with gauze or a delicate piece of cloth. Let the mixture sit for 3 days at room temperature. (each day mix the ingredients delicately). After that time it should be ready to use. As the flour ferments, there will be some lactic acid bacteria and wild yeast. There is also a very special (?) aroma.. You can use it immediately or put it in the fridge (it can be stored for about 2 weeks).
Now you are ready for the classic ?urek recipe
- Zakwas (?urek base) about 0,5 l
- Soup vegetables
- Sausages and smoked bacon
- Dried mushrooms (optional)
- Garlic (3-4 cloves)
- 2 laurel leaves
- 5-6 grains of allspice
- Salt and pepper
- Hard-boiled eggs
Prepare the vegetables (wash, peel and cut into smaller pieces). Bring them to boil with about 3-4 cups of water. Reduce a heat and simmer for about 30 minutes. Add sausage or bacon and mushrooms, return to the boil, reduce heat and cook another 30 minutes. Remove sausage from soup, slice when cool enough to handle, and set aside. Strain stock through a sieve, pressing on the vegetables to extract as much flavor as possible. Return the stock to the soup pot. Add “zakwas” to the stock (the clear part from the top and 2-3 spoons of the thick flour from the bottom). Bring to a boil, add sliced sausage pressed garlic and other spices. in heated bowls with half a hard-cooked egg in each serving and rye bread on the side.
(original source for the recipe is http://blog.polishorigins.com/2013/06/26/zurek-traditional-polish-sour-soup/, but seems to have died)