Żurek
“Żurek is a sour rye soup with sausage and egg, often enjoyed with bread.”
Rye Flour
Water
Sausage
Egg
Garlic
MarjoramWhere it comes from
Originating from rural Poland, Żurek is a comfort food traditionally served during Easter celebrations.
On the Palate
How it's made
5 steps · Show ↓60 min active · 4320 min waiting
How it's made
5 steps · Show ↓- 10 min
In a medium saucepan, combine rye flour with water to create a sourdough starter. Let it ferment at room temperature for 3-4 days until it develops a tangy aroma.
Watch outEnsure the mixture is covered loosely to allow air circulation without contamination.
- 230 min
In a large pot, bring water to a gentle boil. Add pork ribs and let them simmer for about 30 minutes until they start releasing their flavor.
- 315 min
Add chopped potatoes, garlic, and marjoram to the pot. Continue simmering until the potatoes are tender, about 15 minutes.
- 410 min
Stir in the fermented rye mixture and sliced sausage. Let the soup simmer for another 10 minutes, allowing the flavors to meld together.
- 55 min
Adjust seasoning with salt and pepper. Serve hot, garnished with sliced hard-boiled eggs and crispy bacon bits for a hearty finish.
