Polish Żurek
Tangy sour rye soup with smoked sausage, potatoes, marjoram, sour cream, and boiled egg.
Equipment
- Large soup pot
- Small saucepan
- Whisk
- Ladle
- Chef's knife
Ingredients
Soup
- 6 oz smoked kielbasa sliced
- 6 cups chicken stock or vegetable stock
- 1 cup żurek starter sour rye flour liquid
- 2 medium potatoes peeled and cubed
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 2 bay leaves
- 4 allspice berries
- 1 tsp dried marjoram rubbed between your fingers
- 1/2 cup sour cream
- 1 tsp prepared horseradish
To serve
- 4 large eggs hard-boiled and halved
- 2 tbsp fresh dill chopped
- 4 slices rye bread
Instructions
Build the soup:
- Place the stock, onion, garlic, bay leaves, allspice, and potatoes in a soup pot. Bring to a simmer and cook for 12 minutes.
- Add the sliced kielbasa and marjoram. Simmer for 10 minutes, until the potatoes are tender.
- Whisk the żurek starter with a ladleful of hot broth, then pour it into the pot. Simmer gently for 5 minutes.
Finish and serve:
- Whisk the sour cream and horseradish with a little hot soup in a bowl. Stir the mixture into the pot without boiling.
- Taste and adjust salt and pepper. Spoon the soup into bowls and top each with a halved boiled egg and dill.
- Serve immediately with rye bread.
Notes
- Keep the soup below a boil after adding the sour cream for the smoothest finish.
- The tang becomes more pronounced as the soup rests, so taste before adding extra starter.
Nutrition
Calories: 430kcalCarbohydrates: 42gProtein: 21gFat: 21gSaturated Fat: 8gCholesterol: 225mgSodium: 1260mgFiber: 5gSugar: 6g