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Polish Żurek (Sour Rye Fermented Soup with White Sausage and Hard-Boiled Egg)
Poland's most distinctive heritage soup made with naturally fermented sour rye starter (zakwas), hearty smoked white kielbasa, garlic, heaps of wild marjoram, and boiled egg halves.
Prep
15 min
Cook
30 min
Total
45 min
Ingredients
4servings
- Polish white sausage (biała kiełbasa) or smoked sausage, sliced300 g
- Potatoes, peeled and diced300 g
- Hard-boiled eggs, halved4 piece
- Garlic cloves, minced4 clove
- Dried marjoram, rubbed1 tbsp
- Sour cream80 g
- Rye flour (or sour rye starter zakwas)40 g
- Water or broth1000 ml
- Salt1 tsp
Preparation Steps
1
Bring water to a simmer in a pot with diced potatoes and sliced sausage. Cook over medium heat for 15 minutes until potatoes tenderize.
15 min timer
2
In a bowl, whisk rye flour into 150 ml cold water until completely smooth.
3 min timer
3
Pour rye mixture into the simmering soup while whisking continuously. Simmer gently for 5 minutes as it lightly thickens.
5 min timer
4
Stir in minced garlic, abundant rubbed marjoram, and salt. Whisk in tempered sour cream and remove from heat.
3 min timer
5
Ladle into deep bowls and top each serving with two hard-boiled egg halves. Serve piping hot with rye bread.
1 min timer
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Provenance & Public Domain Audit
Source: European Culinary Traditions Archive / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
