Zurek
A rye flour starter fermented for nearly a week gives this soup its real sourness — vinegar or lemon are a shortcut, not the genuine article — simmered with white sausage and topped with a halved egg.
Meat
⚠ Contains: Gluten, Dairy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 cup rye flour
- 2 cups warm water, for the starter
- 2 cloves garlic, for the starter
- 1 lb biala kielbasa (Polish white sausage)
- 4 cups meat or bone stock
- 1 onion, chopped
- 2 potatoes, diced
- 1 tsp marjoram
- 1/2 cup sour cream
- 4 hard-boiled eggs, halved
- Salt and pepper, to taste
Steps
- Several days ahead, mix the rye flour, warm water, and garlic in a jar, cover loosely, and let ferment at room temperature for 5-7 days, stirring daily, until distinctly sour.
- Simmer the white sausage in the stock until cooked through, then remove and slice, keeping the stock.
- Add the onion and potatoes to the stock and simmer until tender.
- Strain the fermented rye starter and stir the liquid into the soup, along with the marjoram.
- Simmer for 10-15 minutes, then whisk in the sour cream.
- Return the sliced sausage to the pot, season with salt and pepper, and serve topped with halved hard-boiled eggs.