Silesian sour rye soup with egg
A tangy, fragrant soup made with sour rye starter, white sausage, potatoes and egg — a Silesian classic.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Servings
- 4
- Difficulty
- easy
In Silesia żurek is eaten all year round, not only at Easter. The secret is a good starter and marjoram.
Ingredients
Method
Fry the bacon in a pot, add the chopped onion and cook until translucent.
Fry the bacon with the onion until translucent.
Pour in the stock, add the diced potatoes and the white sausage. Cover and simmer for 20 minutes.
Add stock, potatoes and sausage. Simmer covered for 20 minutes.
Timer: 20 min- Starter
Stir the starter and slowly pour it into the soup, stirring all the time. Simmer for 5 more minutes.
Stir in the starter. Simmer for 5 minutes.
Timer: 5 min
Add the crushed garlic and the marjoram rubbed between your palms. Season with salt and pepper.
Add garlic and marjoram, season.
Take out the sausage and slice it. Serve with halved eggs and a spoonful of sour cream.
Slice the sausage. Serve with egg and sour cream.
Nutrition (per serving)
- Energy
- 420 kcal
- Protein
- 21 g
- Fat
- 27 g
- Carbohydrates
- 22 g
Estimated values.
Reviews
Average rating:4.5out of 5
from 8 ratings
Rating distribution
- 5 stars:5
- 4 stars:2
- 3 stars:1
- 2 stars:0
- 1 star:0
4 reviews
- Ola(in Polish)
Czy można zrobić wersję wegetariańską?
Report - Emma(in English)
Found the starter in a Polish shop in London. Lovely soup!
Report - Marek(in Polish)
Wyszedł trochę za kwaśny, następnym razem dam mniej zakwasu.
Report - Kasia z Gliwic(in Polish)
Robię co roku na Wielkanoc — majeranek roztarty w dłoniach robi różnicę!
Report- Reply from the authorPrzykładowy Autor
Dziękuję! Dokładnie tak robiła moja babcia.
- Reply from the authorPrzykładowy Autor
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Recipe: https://kombinacjasmakow.pl/en/recipes/silesian-sour-rye-soup-with-egg/