Description
Polish Sour Rye Soup, or Żurek, is a traditional Polish dish made with sour rye flour, sausage, and potatoes, offering a hearty and flavorful experience.
Ingredients
Scale
- 1 liter water
- 200 grams sour rye flour
- 2 medium potatoes, diced
- 150 grams smoked sausage, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon marjoram
- Salt and pepper to taste
- 2 tablespoons chopped fresh dill
- 4 large eggs, boiled and halved
Instructions
- In a large pot, bring water to a boil. Add the diced potatoes and cook until tender.
- In a separate pan, sauté the onion and garlic until translucent.
- Add the smoked sausage to the sautéed mixture and cook until browned.
- Combine the sautéed mixture with the cooked potatoes.
- Gradually stir in the sour rye flour, ensuring there are no lumps.
- Add bay leaf, marjoram, and season with salt and pepper.
- Simmer for about 15-20 minutes, stirring occasionally.
- Serve hot, garnished with fresh dill and boiled egg halves.
Notes
- For a vegetarian version, omit the sausage and use vegetable broth.
- Adjust sourness by adding more or less sour rye flour.
- This soup pairs well with rye bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Polish
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 4 grams
- Protein: 15 grams
- Cholesterol: 165 milligrams