Hello all, and welcome to Lizzi Tremayne’s portion of the Authors in Bloom Blog Hop.
I write historical romantic fiction and veterinary school contemporary stories, all with a horsey flair.
I’m so glad you could join us today! Be sure to read through to the end to find out how to enter my contest as well as the contest for the Grand Prizes!
xx
Lizzi
Contents
First is my recipe~
This recipe is in my first novel, A Long Trail Rolling. Aleksandra, my heroine, is of Polish descent, where the winters are harsh and unforgiving. This hearty stew, typical of the ‘sour’ soups common and beloved by many Eastern Europeans, captured my heart on our visit to Poland a few years ago. 
I’ve modified several versions… again, and again, until I managed to get it just right. Many of the Poles I asked for recipes just looked at me sideways.
“It comes from a packet. We just add water,” said one, with a frown. The others just shook their heads. I mustn’t have asked the right people!
One cannot simply buy Żurek here in New Zealand, but it’s well worth the time it takes to make it. Thank you to the Glinkowski family, third generation owners of Glinkowski Carriages, for sharing with us their love of Poland and Żurek. After leaving them, we tasted different versions of it in every town we visited around Polska.
Recipe: Żurek
Zakwas (“ZAH-kvahss,”) –Sourdough Rye Starter Culture (below)
2 cups rye flour
1/2 cup oat flakes
3-4 cupswater, boiled and cooled to room temperature
2 cloves garlic, thinly sliced
Crusts of a piece of Polish rye bread (remove after 2-3 days to prevent mold) or a few tablespoons of sourdough starter
Mix in a nonreactive vessel (glass, stainless steel, stoneware) and leave in warm place (70-80 F / 20-27 C) to ferment for 2-5 days until bubbly and as sour as you wish, then use it to make żurek.
The resulting culture: After I use some to make żurek, I refresh the rest by ‘feeding it’ more kibbled/cracked rye or rye flour and water, as Aleksandra’s mother did in the story. Leave out, covered, to ferment overnight then refrigerate. When it hasn’t been used for a while, liquid will accumulate on top and be less active. Stir it and replenish as above. With this starter, I can make żurek whenever I want and also use it as a starter in sourdough rye bread recipes.
Żurek or zur or biały barszcz (“ZHOO-rek”,”BYAH-wih BARSHCH”)
White Borscht or Sour Rye Soup
Serves 6
1-2 onions, minced
fat or oil for frying
1 lb bacon, chopped (450 g)
1-2 lb Polish kielbasa sausage (pork/beef) in ½ – 1 inch slices (450-900 g)
Spices: 1 T marjoram, 2 whole allspices, 6 peppercorns, 1 bay leaf
6 cups boiling water or stock
2 cups zakwas
½ cup cultured sour cream
vegetables (carrots, peas, mushrooms, parsnips) in small pieces, if desired
salt and pepper to taste.
To serve:
5-6 eggs, boiled and cut into wedges or quarters
4-5 potatoes, boiled and hot, cut into quarters or cubes
rye bread or trenchers
In large soup pot, brown chopped onion till translucent, then add bacon and cut up sausage. Stir-fry until browned (some prefer to prick sausages and cook them whole in the liquid soup, then cut up later). Add spices and boiling water or stock. Add zakwas, while whisking. This will thicken the soup. If you used oat flakes, you may wish to strain the zakwas but I don’t strain it, as I also use kibbled rye in my starter. They cook down.
Bring to a boil and simmer for 10-15 minutes. If it has thickened enough, add the sour cream. If not, stir one tablespoon flour into the sour cream before adding, then bring to boil again and simmer for another 10-15 minutes. I make (at least) a double recipe, as it is better the next day or after freezing.
To serve, ladle soup over potatoes and eggs placed into the bottom of individual bowls or make bread trenchers to use in their place! Cheat by horizontally cutting the top off of a large bun to create a lid (or cut a hole out of the top as you would a Jack O’Lantern pumpkin). Hollow the bread out and ladle the soup into it.
Serve with rye bread.
(What else?)
I hope you love Żurek!
Second, here is my Authors in Bloom Giveaway!
What would a blog hop be without a giveaway?
I’m giving away one digital copy of A Long Trail Rolling and one digital copy of Once Upon a Vet School #7: Lena Takes a Foal 
to lucky entrants! There will be one book given away for every forty commenters! This is available anywhere in the world!
Just leave…
1) a comment about the recipe or one of my books (see them all here)
AND
2) your email address, so we can contact you to let you know you’ve won!
PLUS:
3) if you add me on any social media sites, be sure to add that to your comment for one extra prize draw entry per site added!
As long as you visit each of the 43 authors’ blog posts on this hop, commenting and leaving your email will also put you into the draw for the Grand Prize of a Kindle Fire or Nook (winner’s choice) along with a 2nd prize of $25 gift card.
If you follow me on any social media platforms (icons in right column and bottom of each webpage) note which ones in your comment and you’ll get an extra entry for each one!
There is also a BONUS PRIZE!
On top of the Authors in Bloom Giveaway, I’m offering a free copy of my Lizzi Tremayne Sampler to everyone who signs up to my newsletter list on this link!
(This bonus prize does not count toward the commenting Giveaway above, or for your visit to each site on the blog hop!)
If for some reason the hyperlink doesn’t work, try here: https://lizzitremayne.com/signupsampler/
Follow Lizzi on Social Media!
List of Authors in Bloom Blog Hop Participants
Well, all, thanks for stopping by and I hope you’ve enjoyed your visit! You have until Friday 27 April at 11:59 EST to get all of your entries in! Remember that your social media adds will get you extra entries if you post that you’ve joined them in your comments!
Looking forward to hearing from you! I’d be happy to answer any questions you leave in your comments!
I’ll be stopping in on Dianne Venetta’s Facebook Party that’s running for the WHOLE TEN DAYS!
XX from NZ!
Lizzi Tremayne
Come on by and see my books here!
