Żurek

Ingredients

Instructions

1. 1

   Bring a small saucepan of water to a boil and hard-boil the eggs for 9 minutes. Cool under cold running water, then peel and halve them. At the same time, put the diced potatoes in a soup pot with the water or light stock, bay leaf, and allspice berries. Bring to a boil.

2. 2

   Add the white sausage to the simmering pot. Cook gently for 12-15 minutes until the potatoes are tender and the sausage is cooked through; avoid a hard boil so the sausage stays juicy and the broth remains clear.

3. 3

   Lift out the sausage and slice it into thick rounds. Add the garlic, dried marjoram, horseradish, salt, and black pepper to the pot. Stir and simmer for 1 minute to bloom the aromatics.

4. 4

   Shake or stir the sour rye starter well, then pour it into the pot in a steady stream while stirring. Simmer gently for 3-4 minutes until the soup thickens slightly and smells pleasantly sour. Do not boil vigorously after adding the starter, or the texture can turn grainy.

5. 5

   Temper the sour cream by mixing it with a few spoonfuls of hot soup, then stir it back into the pot. Return the sliced sausage to the soup and heat through for 1 minute. Taste and adjust salt, pepper, or horseradish if needed.

6. 6

   Ladle the hot żurek into bowls. Add the halved eggs to each portion and serve immediately.

Nutrition per serving

Notes

• •If your sour rye starter is very sharp, start with 200 ml and add more to taste.
• •A light pork or vegetable stock gives deeper flavor, but water is traditional and works well when the sausage is flavorful.
• •For the best texture, keep the soup at a gentle simmer after adding the starter and cream.
• •Serve with rye bread on the side for a more substantial meal.

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