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Żurek
Poland
Poland's Easter tradition. Sometimes served inside a hollow bread roll.
Polish sour rye soup — a tangy, thick soup based on fermented rye starter, served with hard-boiled egg and white sausage. The Easter soup of Poland.
Prep
15 mins
Cook
20 mins
Difficulty
Easy
Calories
290 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
500mlsour rye starter or 400ml water with 4 tbsp rye flour, fermented 3 days
500mlvegetable or chicken stock
200gwhite kielbasa sausage, sliced
4hard-boiled eggs, halved
2 clovesgarlic, crushed
100mldouble cream
marjoramto season
Method
1
Bring stock to a simmer. Add sour rye starter gradually, stirring.
2
Add garlic and marjoram. Simmer 10 minutes. Add cream. Season.
3
Add sausage. Heat through.
4
Serve in bowls with halved eggs.
Chef's Tip
The sourness level is personal — add the starter gradually and taste as you go.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.