Polish Ryemeal Soup With Sausage (Żurek)
Żurek is a traditional Polish soup featuring sausage and a distinctive ryemeal sour base.
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Instructions
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Combine rye flour and lukewarm water in a large jar, cover with cheesecloth, and let stand in a warm place for 4-5 days to create the ryemeal sour.
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Start boiling water and soup vegetables in a large pot; then simmer for 30 minutes.
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Add sausage, boil, then simmer for 30 minutes; remove, slice, and set aside.
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Strain the stock, pressing vegetables, discard vegetables, skim fat, and return stock to the pot.
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Add potatoes and ryemeal sour to the stock, seasoning with salt; boil, then simmer until potatoes are al dente.
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Whisk in flour-water mixture, reserved sausage, and garlic-salt paste; bring to a boil, then simmer until potatoes are tender.
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Serve in heated bowls, optionally with a hard-cooked egg and rye bread.