Zurek z Jajkiem

Nutrition · per serving

Steps

1. 1

   Put the eggs in a small saucepan, cover with cold water, bring to a boil, then simmer for 9 minutes. Cool under cold running water, peel, and halve lengthwise. Set aside.

   2 eggs
2. 2

   In a medium pot, combine the white sausage, diced potatoes, halved onion, crushed garlic, water, bay leaf, and allspice. Bring just to a gentle boil, then lower to a steady simmer and cook for 20 minutes, partly covered. The potatoes should be tender and the sausage cooked through to at least 72°C in the center.

   300 g white sausage250 g waxy potatoes, peeled and diced 2 cm80 g onion, halved3 garlic cloves, lightly crushed900 ml water1 bay leaf4 allspice berries
3. 3

   Lift out the sausage and let it rest for 2 minutes so the juices settle; slice into thick rounds. Discard the onion, bay leaf, and allspice from the pot for a cleaner-textured soup.

   300 g white sausage80 g onion, halved1 bay leaf4 allspice berries
4. 4

   Shake or stir the rye sour starter well before adding it, as the flour settles. Pour it into the simmering broth, add the horseradish and marjoram, and cook gently for 5 minutes, stirring often so the soup thickens evenly and does not catch on the bottom.

   250 ml rye sour starter (zakwas na zurek)20 g prepared horseradish2 tsp dried marjoram
5. 5

   Reduce the heat to low. Mix the sour cream with the hot soup until smooth, then stir the tempered cream back into the pot. Return the sliced sausage to the soup and season with salt and black pepper. Do not boil after adding the cream; keep it just below a simmer so it stays smooth.

   60 g sour cream2 tbsp hot soup, for tempering cream300 g white sausage5 g, or to taste salt1/4 tsp black pepper
6. 6

   Ladle the hot zurek into bowls, making sure each portion gets sausage and potatoes. Add one halved egg to each bowl, sprinkle with parsley, and serve immediately.

   2 eggs1 tbsp fresh parsley, chopped

Origin & History

Zurek is one of Poland's most traditional soups, built on a fermented rye starter that gives it its unmistakable sour character. Versions vary by region and household, but white sausage, egg, and marjoram are among the most beloved classic additions, especially around Easter and during colder months.