Sour Rye Soup (polish Żurek)

Sour Rye Soup, known as Polish Żurek, is a traditional Eastern European dish with a tangy and hearty flavor. This soup is often enjoyed during Easter celebrations and is a popular comfort food in Poland.

Vegetarian Low Fat Soup Eastern European Polish Cuisine Easter Rye
Sour Rye Soup (polish Żurek)

Ingredients

  • 4 cups of sourdough rye bread, cubed
  • 8 cups of water
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon of marjoram
  • 1 bay leaf
  • 1 cup of Polish sausage, sliced
  • 1 cup of sour cream
  • Salt and pepper to taste

Instructions

  1. Place the cubed rye bread in a large pot and cover with water. Let it sit for at least 12 hours or overnight to allow the bread to ferment.
  2. After fermenting, add the chopped onion, minced garlic, marjoram, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 1 hour.
  3. Add the sliced Polish sausage to the pot and continue to simmer for an additional 30 minutes.
  4. Remove the bay leaf and season the soup with salt and pepper to taste.
  5. Serve the soup hot, garnished with a dollop of sour cream.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
35g
Protein
12g
Fat
6g

Supplies

Large pot Knife Cutting board Measuring cups Measuring spoons

Tools

Soup ladle Soup bowls Serving spoon

Serving suggestions

Sour Rye Soup is traditionally served with hard-boiled eggs and fresh rye bread.

Tips & tricks

For a vegetarian version, omit the Polish sausage and use vegetable broth instead of water.

Cost

$10