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:
- In a large pot, heat the vegetable oil over medium heat.
- Combine the chopped onion and minced garlic, then cook until softened for approximately 5 minutes.
- 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.
- 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.
- Once the soup has thickened slightly and the flavours have melded together, remove it from the heat. Discard the bay leaves.
- Stir in the sour cream until well incorporated. Add salt and pepper to the soup according to your taste preferences.
- 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.
- Serve hot and enjoy this traditional Polish dish as part of your Easter celebration!