Żurek
A sour soup on a rye starter with white sausage and egg. The sourness comes from fermentation, not vinegar.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Render the bacon in a pot, soften the onion in it, add the garlic and marjoram and warm them for half a minute.
Pour in the stock, lower the sausage in whole and simmer for thirty minutes. Do not pierce it, or its juices leave too early.
Lift the sausage out, slice it and return it to the pot. Shake the starter in its jar and pour it in, stirring.
Warm it for five minutes without letting it boil hard, stir in the cream and taste. If it is not sour enough, add more starter; salt at the end.
Ladle into bowls, add half a boiled egg each and serve with horseradish. In Poland żurek often comes in a hollowed loaf.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Chris Olszewski · CC BY-SA 4.0