Polish Żurek (Sour Rye Soup)

Ingredients

• 200ml żurek starter (or 200ml whey from yoghurt + 2 tbsp rye flour, fermented 3 days)
• 300g Polish smoked sausage, sliced
• 200g smoked bacon, diced
• 1 onion, chopped
• 3 garlic cloves
• 3 potatoes, cubed
• 1 litre stock
• 2 bay leaves
• 1 tsp marjoram
• 4 hard-boiled eggs, halved
• 3 tbsp oil
• Salt and pepper

Instructions

1. Fry bacon and sausage until golden; lift out.
2. Soften onion and garlic in the fat.
3. Add stock, potatoes, bay and marjoram; simmer 20 minutes.
4. Stir in the żurek starter; simmer another 10 minutes — don't boil.
5. Return bacon and sausage.
6. Serve in bowls with halved boiled eggs floating on top.

Serving suggestions

• Sometimes served in a hollowed bread bowl for special occasions.

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