Polish Żurek (Sour Rye Soup)
lunchPolishmedium

Polish Żurek (Sour Rye Soup)

Traditional Polish fermented rye soup with smoked sausage and hard-boiled egg.

From Nutrola's curated recipe library

30 min4 servings

Nutrition Facts (per serving)

Values are per serving

322Cal

16 g

Protein

12 g

Carbs

23 g

Fat

Ingredients

  • Żurek starter (sour rye)

    300 ml

    30 Cal

  • Smoked sausage (kielbasa)

    200 g

    600 Cal

  • Potatoes

    2 medium

    130 Cal

  • Eggs

    4 large

    280 Cal

  • Garlic

    3 cloves

    15 Cal

  • Chicken broth

    800 ml

    80 Cal

  • Marjoram

    1 tsp

    2 Cal

  • Heavy cream

    3 tbsp

    150 Cal

Instructions

  1. 1

    Simmer broth with cubed potatoes and sliced sausage for 15 min.

  2. 2

    Add żurek starter, garlic, marjoram. Simmer 10 min.

  3. 3

    Stir in cream. Season with salt and pepper.

  4. 4

    Hard-boil eggs. Halve.

  5. 5

    Serve soup with halved egg in each bowl.

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