White Barszcz Zurek Sour Bread Soup Recipes

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POLISH SOUR RYE SOUP: ZUREK



Polish Sour Rye Soup: Zurek image

This hearty Polish soup made with fermented rye flour and served with kielbasa sausages, potatoes, eggs, and spices. Popular all over Poland, this sour soup with crusty bread is always a must at Easter!

Provided by Anna in the Kitchen

Categories     Sides

Time 1h

Number Of Ingredients 10

4 cups of vegetable bouillon
2 ¼ cups (500ml) of zakwas - Sour Rye Flour Starter
1 lbs of kielbasa
1 lbs of bacon
1 onion
1 garlic clove
3 tbsp sour cream
1 boiled egg
marjoram
salt

Steps:

  • Heat up the bouillon in a large pot.
  • Chop bacon and onion into small cubes and fry it. Once frying add the onion, garlic and sausage cut into slices.
  • Put the contents of the frying pan into the bullion, along with zakwas and marjoram and cook for about 30 minutes.
  • Once you take it from the gas, add sour cream, salt and optionally pepper.
  • Serve with half or quarter of boiled egg on top, and bread.

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