Easter Tradition: Polish Żurek Soup

Żurek is a traditional Polish soup that holds a special place in Easter celebrations. Made with fermented rye flour, it has a tangy flavour that is enhanced with the addition of sausage and eggs. This hearty soup is enjoyed by families across Poland during the Easter festivities.

Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 4-6

Ingredients:

• 1 cup fermented rye flour (żur)
• 6 cups water
• 2 cups cooked sausage, sliced (such as kielbasa)
• 4 hard-boiled eggs, peeled and sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 bay leaves
• 1 tablespoon vegetable oil
• 1 cup sour cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the vegetable oil over medium heat.
2. Combine the chopped onion and minced garlic, then cook until softened for approximately 5 minutes.
3. Pour the water into the pot and bring it to a boil. Gradually whisk in the fermented rye flour, stirring constantly to prevent lumps from forming.
4. Reduce the heat to low and add the sliced sausage and bay leaves to the pot. Allow the soup to simmer, uncovered, for approximately 45 minutes, stirring occasionally.
5. Once the soup has thickened slightly and the flavours have melded together, remove it from the heat. Discard the bay leaves.
6. Stir in the sour cream until well incorporated. Add salt and pepper to the soup according to your taste preferences.
7. To serve, ladle the Żurek into bowls and top each serving with slices of hard-boiled egg. Garnish with fresh parsley for added flavour and colour.
8. Serve hot and enjoy this traditional Polish dish as part of your Easter celebration!