Żurek: the easiest way to make authentic Polish rye sourdough soup at home

Who doesn't like soups, especially in the fall, when it's already cold outside, a rich and hearty soup will not only warm you up but also give you a boost of energy for several hours. If you prepare a dish based on seasonal vegetables, it will also be very healthy.

Today, FoodOboz editorial team shares with you a recipe for a delicious Polish soup - żurek, which is traditionally made with rye sourdough with garlic and sausage.

Ingredients:

• Water - 500 ml
• Potatoes - 5 pcs.
• Rye flour - 10 tbsp
• Rye bread - 40 g
• Carrots - 2 pcs.
• Garlic - 3 cloves.
• Black peppercorns - to taste
• Bay leaf - 3 pcs.
• Onions - 4 pcs.
• Pork sausage - 500 g
• Brisket and smoked sausage - 100 g each
• Sour cream - 500 g
• Chicken egg - 8 pcs.
• Salt and pepper - to taste
• Any greens - 1 bunch

Method of preparation:

1. Dissolve the flour in water, add slices of bread, peppercorns, bay leaf, garlic, mix and cover the container with a towel or, if it is a jar, a lid and leave it for 4 days. It is very important to stir the mixture with a clean spoon during these days.
2. After the time has passed, the starter should smell like lightly salted cucumbers, which means it is ready. After that, strain it through cheesecloth and pour the finished starter into a glass container.
3. Pour water into a saucepan, add pepper, sausages, bay leaf, and cook for about 30 minutes.
4. Peel and dice the onion, grate the carrots, chop the garlic, and fry everything until golden brown, add the sausage and chopped brisket, stir, pepper, salt, and fry for another 10 minutes over medium heat.
5. Meanwhile, take out the sausages, cool them, and be sure to remove the casing. Then cut them into rings.
6. Boil the eggs, peel and cut them in half.
7. After the sausages, add the chopped potatoes to the broth and cook for about 10 minutes, then add the sourdough starter and sautéed potatoes, and cook for another 10-15 minutes.
8. Put a few slices of sausage on the bottom of the plate, pour the soup over it, sprinkle with herbs, add an egg and sour cream, and serve.