Polish żurek with sausage and egg

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

Żurek is a sour rye soup from Poland, hearty with white sausage, potatoes and hard-boiled eggs in a creamy tangy broth.

Serves: 6 people

Preparation time: 13 min

Ingredients

• white sausage, sliced – 14 oz
• smoked bacon, diced – 5 oz
• potatoes, cubed – 1 lb
• yellow onion, chopped – 1
• garlic, minced – 3 cloves
• sour rye starter – 1 cup
• bay leaves – 2
• allspice berries – 4
• marjoram – 1 tbsp
• water – 8 cups
• sour cream – 1/2 cup
• hard-boiled eggs, halved – 3
• salt – to taste
• black pepper – to taste

Method

1. Cook the bacon in a large pot until it releases its fat, then add the onion and garlic.
2. Add the sausage, potatoes, bay leaves, allspice and water and simmer until the potatoes are tender.
3. Stir in the sour rye starter and marjoram and simmer gently for 8 minutes.
4. Temper the sour cream with a little hot soup and stir it into the pot.
5. Season with salt and pepper and serve each bowl with half a boiled egg.