ReceptnaptárSour rye soup with sausage (żurek)
Żurek is one of the most distinctive soups in Polish cooking: it is made from a fermented rye flour starter, which gives it a tangy, slightly bready flavour. It is served with smoked sausage and boiled egg, and is all but compulsory at the Easter breakfast. Polish shops also sell the ready-made base in bottles, so this seemingly complicated soup comes together quickly at home.
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Ingredients
Method
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- Put the smoked ham hock in a pot, cover it with the stock, add the bay leaf and simmer, covered, over low heat for about 40 minutes, until the meat is tender and comes away from the bone easily.
- Take out the hock, remove the bone, cut the meat into small cubes or strips and return it to the liquid.
- Cut the smoked sausage into rounds and fry in a dry pan for 2-3 minutes - this intensifies its flavour.
- Add the fried sausage to the soup.
- Bring the stock to the boil, then stir in the żur base.
- Add the crushed garlic and the marjoram and season with salt and pepper.
- Cook uncovered over medium heat for another 10 minutes so the flavours blend - don't boil it too hard, or the żur may turn lumpy.
- Before serving, stir 2-3 tbsp of sour cream into a ladleful of soup and add it back, to make the soup silky.
- Ladle into bowls, put half a boiled egg in each and top with a spoonful of sour cream.
- Serve with freshly baked rye bread.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Ready-made żur base is sold in Polish shops and some larger supermarkets; shake it before pouring it into the soup, because the flour settles at the bottom.
- To make your own, leave a mixture of rye flour, water and a little garlic to ferment for 4-5 days, covered, in a warm place.
- Do not leave out the marjoram, because this herb gives the soup its characteristic aroma and goes well with the smoked meat.
Frequently asked questions
What can replace żur base?
Nothing can fully replace it, because the tangy flavour comes from the fermentation. As a last resort you can use rye flour with a little sour cream and lemon juice, but this only gives a similar soup.
Can it be served in bread?
Yes, in Poland żurek served in a hollowed-out round rye loaf is popular. The bread soaks up the soup, and at the end you can eat the container too.
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