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Żurek

Name: Żurek
Total time: 60 min
Yield: Serves 4
Cuisine: Poland
Ingredients: 100ml Sour Cream; 200g Sausage; 4 Hard-Boiled Egg; 2 Potato; 2 cloves Garlic; 3 tbsp Rice Vinegar; 1 tbsp Chicken Bouillon; 1 tsp Dried Marjoram

Soup

⏱ 60 min

👥 Serves 4

Difficulty ⭐⭐

A tangy, distinctly Polish white soup made with fermented rye starter.

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📖 The Story Behind This Dish

Żurek is a uniquely Polish soup built on 'zakwas,' a starter made from rye flour fermented in water. Sausage and hard-boiled egg are added, and it's sometimes served in a hollowed-out bread bowl. It's a beloved essential of the traditional Easter breakfast.

🌆 Where it's eaten: A classic Easter breakfast staple, cherished at home as a warming soup on chilly mornings.

🥕 Ingredients (serves 4)

Sour Cream 100ml
Sausage 200g
Hard-Boiled Egg 4
Potato 2
Garlic 2 cloves
Rice Vinegar 3 tbsp
Chicken Bouillon 1 tbsp
Dried Marjoram 1 tsp

👩‍🍳 Instructions

Cut the potatoes into bite-sized pieces and parboil with the chicken bouillon and water until tender.
Add sliced sausage and grated garlic.
Add the rice vinegar and marjoram for tang.
Gradually stir in the sour cream until smooth.
Add the halved hard-boiled eggs.
Once heated through, ladle into bowls and serve.

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