Poland
Żurek
Sour rye soup with sausage and boiled eggs. Sounds unusual, tastes like the best comfort food you never knew.
60 minTime
17 gProtein each
mildSpice
24hPlan ahead. Soak for 24 hours first; the 60 minutes come after.
Make it your way
Grandma's wayHomemade rye starter, white and smoked sausage, eggs and marjoram.
The original381kcalsame
17 gproteinsame
4 gfibresame
60minutessame
Żurek.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Four to five days ahead, mix rye flour, 2 crushed garlic cloves and 500 ml warm boiled water in a jar. Cover with a cloth and keep somewhere warm, stirring daily.
- 2Simmer the sausages with onion, bay leaf and allspice in 1 litre water for 20 minutes. Lift out the sausages and slice.
- 3Add potatoes to the broth and cook 15 minutes.
- 4Stir the starter, pour about 400 ml into the pot through a sieve and simmer 5 minutes. Add marjoram, remaining garlic and cream, then season.
- 5Return the sausage slices, heat through and serve with halved eggs in each bowl.
Serve it like this
Serve in warm bowls or a hollowed round loaf, with half an egg and sausage slices on top and a pinch of marjoram. Hot, with rye bread.
