Zurek - traditional Polish soup with rye sourdough
8 servings
120 minutes
Zurek is a soulful Polish soup with a rich history dating back to the Middle Ages. Its main feature is the rye sourdough that gives the dish a characteristic tang and deep aroma. The taste of zurek is surprisingly layered: the sour base harmonizes with a rich meat broth, spicy seasonings, and a creamy texture. This soup is often served with smoked sausage and boiled eggs, making it even heartier. Traditionally prepared for Easter, it remains popular year-round, warming and comforting on cold days. It is typically served in bread bowls, adding a touch of authenticity and rustic charm. Such a soup embodies Polish gastronomy by combining flavor, tradition, and coziness.
1
In a glass container of suitable size, mix rye flour in 0.5 liters of water, add 5 crushed garlic cloves, a couple of bay leaves, 10 black peppercorns, and torn pieces of rye bread. Mix well.
- Water: 500 ml
- Rye flour: 10 tablespoons
- Garlic: 3 cloves
- Bay leaf: 3 pieces
- Black peppercorns: to taste
- Rye bread: 40 g
2
Cover the starter container with a clean towel and place it in a dark, warm place. Stir well twice a day and monitor for mold formation. If mold appears, it means something foreign has entered; you can discard everything and start the starter again.
3
After 4 days, the starter should have a pronounced smell of lightly salted cucumbers. That's it — the starter is ready! Strain it through cheesecloth and place it in the refrigerator.
4
Boil the eggs.
5
Pour water into a pot, add bay leaf, black and allspice to taste, sausage and boil for 30 minutes. After half an hour, remove the sausage and set it aside to cool.
- Water: 500 ml
- Bay leaf: 3 pieces
- Black peppercorns: to taste
- Pork sausage: 500 g
- Allspice peas: to taste
6
Sauté the onion and add 3 cloves of garlic to it.
- Onion: 4 pieces
- Garlic: 3 cloves
7
Remove spices from the broth where the sausage was cooked. Peel the potatoes and carrots, cut them into large pieces, and add to the broth, cooking for 15 minutes.
- Potato: 5 piece
- Carrot: 2 pieces
8
Add chopped sausage to the broth. Add the sauté. Stir and slowly pour in the starter while constantly stirring. Mix well and simmer on medium heat for 10 minutes.
- Pork sausage: 500 g
- Rye flour: 10 tablespoons
- Onion: 4 pieces
- Garlic: 3 cloves
9
After 10 minutes, turn off the heat, add sour cream, mix well, taste for salt and add more if needed, cover the soup with a lid and let it steep for 10 minutes.
- Sour cream 20%: 500 g
- Salt: to taste
- Ground black pepper: to taste
10
Pour the soup into bowls, add chopped egg to each, and garnish with your favorite greens.
- Chicken egg: 8 pieces
- Green: to taste