Żurek – Polish sour rye soup

Poland's most iconic soup made from fermented rye flour, served with hard-boiled eggs and smoked sausage. Traditionally served in a bread bowl at Easter.

• 500 ml żurek starter (fermented rye flour base)
• 400 ml vegetable stock
• 200 g smoked kielbasa sausage, sliced
• 4 hard-boiled eggs
• 2 garlic cloves, minced
• 1 tbsp horseradish
• 100 ml sour cream
• Salt, white pepper, marjoram

Method

1. 1
   If making from scratch: mix 100g rye flour with 500ml warm water, add 2 garlic cloves. Ferment for 2–3 days.
2. 2
   Bring the stock to a simmer. Add the żurek starter gradually.
3. 3
   Add the garlic, marjoram and sausage slices. Simmer for 15 minutes.
4. 4
   Stir in the sour cream and horseradish. Season with salt and pepper.
5. 5
   Serve with halved hard-boiled eggs.
6. 6
   Traditionally served in hollowed-out bread rolls.