Polish cuisine is rich in comforting and flavorful dishes, and one beloved traditional soup is Żurek, also known as Polish Sour Rye Soup. This hearty and tangy soup is made with fermented rye flour, giving it a distinctive sour flavor that is both unique and delicious. Packed with a medley of ingredients like sausage, potatoes, and hard-boiled eggs, Żurek is a popular choice during festive occasions and as a comforting meal throughout the year. Let’s dive into the recipe and learn how to prepare this authentic Polish soup.
Polish Sour Rye Soup (Żurek)
Experience the flavors of Poland with Żurek, a traditional Polish Sour Rye Soup. This hearty soup features a sour and tangy broth made from fermented rye flour, combined with savory sausage, tender potatoes, and garnished with hard-boiled eggs. The result is a comforting and satisfying soup that captures the essence of Polish cuisine. Whether enjoyed on its own or as part of a larger meal, Żurek is a flavorful journey to the heart of Poland.
Equipment
- large pot
- knife
- Cutting board
- measuring spoon
- serving bowls
- mixing spoon
Ingredients
- fermented rye flour
- onion
- water
- garlic
- bayleaf
- caraway seeds
- fresh dill
- boiled eggs
- salt and pepper
- potatoes
- sausages
Instructions
- In a large pot, combine the fermented rye flour and water. Whisk well to ensure there are no lumps. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
- In a separate pan, sauté the chopped onion and minced garlic until they become translucent and fragrant.
- Add the sautéed onion and garlic, bay leaf, caraway seeds, and sliced Polish sausage to the pot with the simmering rye mixture. Cook for another 30 minutes.
- Add the diced potatoes to the pot and continue cooking until they are tender, about 20 minutes.
- Season with salt and pepper to taste.Ladle the Żurek into soup bowls and garnish with slices of hard-boiled eggs and chopped fresh dill.
- Serve the Polish Sour Rye Soup hot and enjoy its tangy and comforting flavors.
Video
Notes
Żurek is traditionally served with a dollop of sour cream on top, which adds richness and creaminess to the soup. Feel free to add a spoonful of sour cream if desired.
Fermented rye flour is the key ingredient in this soup, but if it is not available, you can use a combination of rye flour and active dry yeast to achieve a similar flavor profile.
Polish sausage, such as kielbasa, is commonly used in Żurek, but you can substitute it with other smoked or cured sausages of your choice.
For a vegetarian version, omit the sausage and replace it with mushrooms or additional vegetables for added flavor and texture.
Indulge in the flavors of Poland with a comforting bowl of Żurek, the traditional Polish Sour Rye Soup.
Nutrition
Serving: 800g
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