Zurek
A sour rye soup with sausage, egg and enough marjoram to perfume the flat. The traditional starter needs five days of fermenting in a jar, so buy a bottle of zakwas and start the soup instead.
- Total time
- 18 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Boil the eggs for 9 minutes for firm yolks, then cool under cold water and peel. Halve them just before serving.
Fry the lardons and onion in a saucepan over medium heat for 5 minutes, then add the sausage and garlic and cook 2 minutes more.
Pour in the stock, add the diced potato and simmer for 7 minutes until the potato is tender and the sausage is cooked right through.
Shake the starter bottle well, stir it in with the marjoram and bring back to a bare simmer for 2 minutes without boiling.
Temper the soured cream with a ladle of hot soup, stir it back into the pan off the heat, and serve with the egg halves on top.
Read all that and thought “absolutely not”?
Completely fair. Zurek is sitting in the Polish kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Polish kitchen
Dumplings, sour cream, and a nap immediately after.