Rustic Polish Żurek with Sourdough and Sausages

Name: Rustic Polish Żurek with Sourdough and Sausages
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Soup
Ingredients: Water; Sour rye starter; Bay leaf; Allspice berries; Garlic cloves, crushed; Kielbasa sausage; Smoked bacon; Potatoes; Onion; Carrot; Salt; Black pepper; Marjoram, dried

A Hearty, Tangy Soup for Cooler Days

Żurek, a traditional Polish soup, is made with sour rye starter, sausages, and aromatic herbs, perfect for a comforting, hearty meal.

2 h 30 min
6
Intermediate

Ingredients

Żurek Base

Water

4 cups

Sour rye starter

2 cups

Bay leaf

Allspice berries

Garlic cloves, crushed

Meat

Kielbasa sausage

1 lb, sliced

Smoked bacon

1/2 lb, chopped

Vegetables

Potatoes

2 medium, peeled and diced

Onion

1 medium, diced

Carrot

1, sliced

Seasoning

Salt

To taste

Black pepper

Freshly ground, to taste

Marjoram, dried

1 tbsp

Preparation

Preparing the Rye Starter

Combine rye flour and water

In a bowl, combine 1 cup rye flour with 1 cup warm water.

Stir and cover

Stir well and cover with a cloth.

Ferment starter

Let ferment at room temperature for 3 to 5 days.

Allow the sourdough starter to fully ferment for the best depth of flavor.

Preparing the Soup Base

Combine soup ingredients

In a large pot, combine water, sour rye starter, bay leaf, allspice berries, and garlic.

Start the starter a week ahead to ensure proper fermentation.

Simmer the base

Bring to a simmer over medium heat.

Develop flavors

Let simmer for 45 minutes to develop flavor.

Do not boil the starter, as this will kill the fermentation.

Cooking Process

Creating the Broth

Sauté the bacon in a pan until crispy, then add to soup base.

Adding Vegetables and Sausages

Add onions, carrots, potatoes, and kielbasa to the soup base.

Simmering

Let simmer until potatoes are tender, about 30 minutes.

Plating & Serving