Poland / Soup
Żurek
A sour soup on a rye starter with white sausage and egg. The sourness comes from fermentation, not vinegar.
Ingredients
- Rye starter, bought or home-made400 ml
- White sausage500 g
- Smoked bacon100 g
- Onion1
- Garlic4 cloves
- Dried marjoram2 tsp
- Vegetable or meat stock1 l
- Single cream100 ml
- Eggs, hard-boiled4
- Horseradishto taste
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Render the bacon in a pot, soften the onion in it, add the garlic and marjoram and warm them for half a minute.
Pour in the stock, lower the sausage in whole and simmer for thirty minutes. Do not pierce it, or its juices leave too early.
Lift the sausage out, slice it and return it to the pot. Shake the starter in its jar and pour it in, stirring.
Warm it for five minutes without letting it boil hard, stir in the cream and taste. If it is not sour enough, add more starter; salt at the end.
Ladle into bowls, add half a boiled egg each and serve with horseradish. In Poland żurek often comes in a hollowed loaf.
