Żurek
Jump to recipeIngredients
- 2 cups rye flour (240 grams)
- 6 cups water (1.4 liters)
- 4 cups beef or vegetable broth (950 milliliters)
- 1 pound Polish kielbasa or other smoked sausage (450 grams), sliced
- 4 medium potatoes (21 oz), peeled and cubed
- 1 large yellow onion (7.1 oz), diced
- 3 cloves garlic (15 grams), minced
- 4 hard-boiled eggs (7.1 oz), halved
- 2 tablespoons caraway seeds (12 grams)
- 2 bay leaves
- 1 teaspoon marjoram (2 grams)
- salt and black pepper to taste
- 1 tablespoon vegetable oil (15 milliliters)
Instructions
- 1
Prepare the żur by mixing rye flour with 2 cups of water in a clean jar and cover loosely with cheesecloth, leaving it at room temperature for 3 to 5 days until it becomes sour and slightly bubbly, stirring occasionally.
- 2
Strain the fermented rye mixture through cheesecloth into a bowl, pressing gently to extract all liquid, then measure out 2 cups (475 milliliters) of the żur liquid for the soup.
- 3
Heat vegetable oil in a large pot over medium heat and sauté the diced onion until softened and translucent, approximately 5 minutes, then add minced garlic and cook for another minute until fragrant.
- 4
Pour in the beef broth and add the 2 cups of prepared żur liquid, stirring well to combine, then bring to a gentle simmer.
- 5
Add the cubed potatoes, caraway seeds, bay leaves, and marjoram to the pot, and simmer for 15 minutes until the potatoes are nearly tender.
- 6
Add the sliced kielbasa to the pot and continue simmering for 8 to 10 minutes until the potatoes are fully cooked and tender when pierced with a fork.
- 7
Season the soup with salt and black pepper to taste, keeping in mind that the żur already provides sourness and the sausage adds saltiness.
- 8
Ladle the soup into bowls and top each serving with halves of hard-boiled eggs, ensuring each bowl receives both broth and solids.