Polish Żurek with rye zakwas, sausages, and egg
A tangy Polish soup made with fermented rye zakwas, stock, bacon, two kinds of sausage, potatoes, marjoram, and boiled egg.
The defining feature of żurek is its fermented rye-flour base, which gives the soup its tang and body. This version combines smoked bacon and Polish sausage with potatoes and marjoram; serve it hot with half a boiled egg per person.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Ferment the zakwas
Mix the whole rye flour with the boiled and cooled water. Stir in the crushed garlic and bay leaves. Cover the container with a cloth and leave it in a warm place for 4–5 days, stirring once a day.
Ready to continue when: The zakwas has a pleasantly sour aroma.
- 02
Boil the eggs
Boil the eggs in water for 10 minutes from the time it begins to boil. Cool and peel them, then set aside for serving.
Ready to continue when: The whites and yolks are firm when the eggs are peeled.
10 min - 03
Brown the bacon and sausages
Put the bacon in a pot and brown it over moderate heat for about 7 minutes, using its own fat. Add the onion and cook until translucent. Add the smoked sausage and sauté for 3–4 minutes.
Ready to continue when: The bacon is browned, the onion is translucent, and the smoked sausage is lightly sautéed.
15 min - 04
Cook the potatoes and white sausage
Pour the stock into the pot. Add the potatoes and the whole white sausage. Simmer gently for about 20 minutes.
Ready to continue when: The potatoes are tender when pierced with a fork.
20 min - 05
Add the zakwas and finish the soup
Remove the white sausage, slice it, and return it to the pot. Gradually stir in the zakwas and keep the heat low for about 4 minutes. Add the marjoram and mix. Serve hot with half a boiled egg per person.
Ready to continue when: The soup is lightly thickened, the sausage slices are back in the pot, and the marjoram is evenly mixed in.
4 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.