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Żurek – Polish sour rye soup
Soup

Żurek – Polish sour rye soup

Polish sour rye soup with sausage, egg and potatoes — the classic Easter soup, loved year-round.

TraditionalEasterWinterEverydaySoupDinner
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Rate:
60 min total
6 servings
Easy

Ingredients

servings
Units

  • Ingredients

    • 2⅛ cup Zakwas (sour rye starter) or rye sourdough liquid
    • 10.6 oz White sausage / kielbasa biała
    • 4 stk Potatoes, diced
    • 4 stk Eggs, hard-boiled
    • 1 stk Onion
    • 2 fed Garlic cloves
    • 1 stk Bay leaf
    • 1 tsp Marjoram
    • 6⅓ cup Broth or water
    • 2 tbsp Butter or oil for sautéing

Instructions

  1. 1

    Sauté onion and garlic

    1. Sauté onion and garlic. Add potatoes, stock, bay leaf and marjoram. Cook 15 min.
  2. 2

    Stir in zakwas

    1. Stir in zakwas, add sausage slices. Simmer 15–20 min without a hard boil.
  3. 3

    Serve with halved hard-boiled eggs

    1. Serve with halved hard-boiled eggs and fresh marjoram.

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Author

N

Nordmad

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Author

N

Nordmad