ŻurekSour Rye Soup with Sausage and Egg
Żurek is a tangy Polish rye soup made with a fermented rye base, sausage, bacon, garlic, and marjoram. Hard-boiled egg and horseradish are common accompaniments.
Prep
20m
Cook
50m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Soup
- 1.5lMeat Stock
- 150gSourdough Starter
- 60gRye Flour
- 300mlWater
- 150gBacon (diced)
- 300gPork Sausage (sliced)
- 10gGarlic (finely chopped)
- 2pcsBay Leaf
- 2gAllspice
- 2gDried Marjoram
- 2gBlack Pepper
- 6gSalt
Eggs
- 30gHorseradish (finely grated)
- 4pcsEgg
- 2lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Whisk the rye flour, sourdough starter, and water until smooth.
- 02
In a soup pot, cook the bacon over medium heat until it starts to render. Add the pork sausage and cook until lightly browned.
- 03
Pour in the meat stock and add the bay leaves and allspice. Bring to a gentle simmer.
- 04
Slowly stir the rye mixture into the hot broth and keep the soup just below a boil, about 90°C (194°F), so it thickens smoothly.
- 05
Add the garlic, dried marjoram, black pepper, and salt, then simmer gently until the broth tastes rounded and slightly tangy.
- 06
Bring the water to a boil, add the eggs, and cook for 10 to 12 minutes. Cool, peel, and halve.
- 07
Serve the soup hot with the boiled eggs and a little horseradish.
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