The sour rye soup (Polish: żur, żurek) is a soup made of soured rye flour (akin to sourdough) and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or ham). In Poland it is sometimes served in an edible bowl made of bread or with boiled potatoes. The recipe varies from region to region. In Poland żurek is traditionally eaten at Easter, but is also popular during other parts of the year.
Here is the recipe.
Ingredients:
2 qt (2 l) broth
200 g kielbasa (old country style or white), or bacon
2 cups (500 ml) soured rye flour (store-bought or homemade)
2 tablespoons of flour
2 garlic cloves
Salt
You can buy żurek mix (soured rye flour) in a specialty store, or you can make it at home. See the recipe below.
1. Make broth by boiling soup vegetables (2 carrots, ½ onion, 1 celery, 1 leek, several parsley stalks) and the coarsely chopped kielbasa or bacon in 2 quarts (2 l) of water.
2. When the vegetables are soft (after about 40 minutes), run the soup through a strainer, retaining the liquid, and add in the żurek mix and flour to the broth. You can add in some salt to taste.
3. Finely grate or dice the garlic and add in to the soup. You can serve the soup with some bacon bits, kielbasa slices and halved hard-boiled egg.
Enjoy your meal! Smacznego! 🙂 Do you like eating żurek?
