Żurek

Sour rye soup with sausage and egg, served in bread.

Ingredients

• 1 cup Rye flour
• 2 cups Warm water
• 400 g Smoked sausage
• 100 g Bacon
• 1 Onion
• 5 cloves Garlic
• 2 tsp Marjoram
• ½ cup Cream
• 4 Hard-boiled eggs
• 2 Bay leaves
• 6 cups Stock

Method

1. Start the sour — Mix the rye flour with warm water and 2 crushed garlic cloves in a jar, cover with cloth, and leave at room temperature for 4 to 5 days until sharply sour.
2. Build the base — Fry the bacon and onion, add the sliced sausage and brown.
3. Simmer — Add the stock, bay and marjoram and cook 20 minutes.
4. Add the sour — Stir the żur starter well and pour it in slowly, then simmer 10 minutes without boiling hard.
5. Enrich — Stir in the cream and remaining garlic.
6. Żurek is ready — Serve with halved boiled eggs, ideally in a hollowed bread loaf.

More Poland recipes

• Beetroot & red cabbage sauerkraut
• Bigos (Hunters Stew)
• Bigos (Polish hunter's stew)
• Braised stuffed cabbage
• Challah
• Golabki (cabbage roll)