Polish Żurek (Sour Rye Soup)

Ingredients

• 500ml żurek starter (or use 250ml buttermilk + 2 tbsp rye flour as quick version)
• 300g Polish white sausage (biała kiełbasa), sliced
• 3 potatoes, cubed
• 1 onion, chopped
• 3 garlic cloves
• 2 bay leaves
• 1 tbsp marjoram
• 1 litre stock
• Hard-boiled eggs to serve
• Soured cream

Instructions

1. Simmer the sausage with stock, onion, garlic, bay and marjoram for 15 minutes.
2. Add the potato; cook 12 minutes.
3. Whisk in the żurek starter; simmer 5 more minutes — do not boil hard.
4. Top each bowl with a hard-boiled egg half and a drizzle of soured cream.

Serving suggestions

• Best on Easter Sunday with horseradish.

Storage & reheating

Keeps 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions