World Flavors Cookbook

Żurek (Sour Rye Soup)

A uniquely Polish soup made from fermented rye flour (zakwas). It has a creamy, tangy flavor and is traditionally served with white sausage and hard-boiled eggs.

Cuisine: Poland

Ingredients

• 500ml rye starter (zakwas żytni)
• 1.5L vegetable or smoked meat stock
• 2 white sausages (biała kiełbasa)
• 100g smoked bacon, diced
• 2 hard-boiled eggs, halved
• 2 cloves garlic, 1 tbsp marjoram
• 100ml heavy cream

Instructions

1. Fry bacon until crispy. Add garlic and marjoram.
2. Pour in the stock and add the whole white sausages. Simmer for 20 minutes.
3. Remove sausages and slice them.
4. Shake the rye starter and pour it into the pot. Stir until the soup thickens.
5. Add cream and season with salt and pepper.
6. Serve in a bowl with sliced sausage and a halved egg.