Traditional Żurek (Polish Sour Rye Soup) with White Sausage and Egg
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Source: https://recipheon.com/en/recipes/soups/traditional-zurek-polish-sour-rye-soup-with-white-sausage-and-egg
About this recipe
Traditional żurek with Polish white sausage (biała kiełbasa) and egg is a tangy, aromatic soup ideal for the Easter table. It is made with rye sourdough starter, white sausage, marjoram, garlic, and bay leaf. The sausage cooks in the broth, giving the soup a deep flavor, while hard-boiled egg makes the dish filling. Add the sourdough starter gradually so you can easily adjust the tanginess to your preference.
Ingredients
Servings: 4
1 liter vegetable or chicken broth
up to 500 ml rye sourdough starter for żurek, well mixed
300 g raw Polish white sausage (biała kiełbasa)
1 medium onion, about 120 g
2 garlic cloves, pressed through a garlic press
2 bay leaves
4 allspice berries
1 teaspoon dried marjoram
1 teaspoon grated horseradish
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt, then more to taste
4 eggs, hard-boiled
Steps
Peel the onion and slice it into thin wedges. Mix the sourdough starter thoroughly to incorporate the flour settled at the bottom of the bottle, and take the eggs out of the refrigerator before cooking if they are very cold.
In a large pot, heat the broth with the onion, bay leaves, and allspice until it reaches a gentle simmer. Add the white sausage, reduce the heat, and cook, covered, for 20 minutes.
In a separate pot, cover the eggs with cold water, bring to a boil, and cook for about 9 minutes. Rinse them under cold water, let cool, peel, and cut in half; do not serve eggs with runny whites or yolks.
Transfer the sausage to a plate. Pour about half of the mixed sourdough starter into the pot, then add the garlic, marjoram, horseradish, pepper, and salt. Heat over low heat and add more starter in batches, tasting after each addition; you may not need all 500 ml. Heat for about 8 minutes in total, stirring occasionally. The soup should be hot and slightly thick but should not boil vigorously, as the sourdough starter may separate.
Cut the cooked white sausage into thick slices. Check one of the thickest pieces—the sausage should be hot and fully cooked in the center.
Return the white sausage slices to the żurek and cook everything for another 5 minutes over low heat. Taste the soup after this time and, if needed, add a little salt or pepper.
Ladle the hot żurek into four bowls and add egg halves to each. Serve immediately, while the soup is hot and the sausage and egg are evenly heated through.
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