World Cuisines

Żurek

Poland

The sour rye soup of Easter: a tangy, garlicky broth from fermented rye flour, served with white sausage and egg — often inside a bread bowl.

What it is

The sour rye soup of Easter: a tangy, garlicky broth from fermented rye flour, served with white sausage and egg — often inside a bread bowl. Ingredients: żur (fermented rye starter), white sausage (biała kiełbasa), smoked bacon, onion, garlic, marjoram, bay, allspice, potatoes, hard-boiled eggs, sour cream, horseradish. Recipe: 1) Simmer sausage and bacon in water with spices. 2) Remove meats; add potatoes until tender. 3) Whisk in the sour żur; simmer until it turns silky and tangy. 4) Finish with garlic, marjoram and a swirl of cream. Serve: with sliced sausage, halved eggs and horseradish — in a hollowed rye loaf on festive tables. Flavor: pleasantly sour, smoky, marjoram-warm. History: fermentation made żurek a Lenten staple; it crowns the Easter breakfast that breaks the fast, blessed baskets and all. See also: Pierogi, Bigos.

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