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Very quick sour rye soup

Pikantne Soups Regional Cuisine of Poland 20 min Easy 23 wyświetleń ~18.78 PLN * - (0)
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Description

Very quick sour rye soup is a simplified yet authentic version of the classic Polish sourdough soup, prepared to fit into about 20 minutes. It is based on ready-made sourdough and broth, which preserves the characteristic sour note and the aroma of marjoram and sausage, while also being perfect for a quick lunch or a light Easter appetizer. Finished with cream and served with halved eggs, it looks appetizing and rustic – the creamy, light-gray broth with visible pieces of sausage and egg yolk creates a pleasant color contrast. The dish pairs well with dark bread, fresh rolls, or slices with butter; it is worth serving with dill or fresh horseradish as optional toppings. The recipe uses ingredients easily available in Polish stores and shows step-by-step techniques needed for beginner cooks.

Ingredients Used

Ingredients (15)

Servings:
4
  • Sour rye starter 500 g
  • Vegetable broth 1000 ml
  • Sausage 250 g
  • Potatoes 2.7 szt. (~400 g)
  • Chicken egg 4 szt. (~240 g)
  • 18% cream 150 ml
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • 🌿 Przyprawy
  • Marjoram 2 g
  • Bay leaf 6.7 szt. (~2 g)
  • Allspice (berries) 4 szt. (~4 g)
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Grated horseradish 30 g
  • Dill 1.5 pęczki (~30 g)
💰 Szacowany koszt dania: ~18.78 PLN (4.69 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Start by preparing the ingredients. Peel the potatoes and cut them into cubes about 1.5 cm on each side (smaller pieces cook faster). Place the eggs in a small pot, cover with cold water (about 2 cm above the eggs), set over medium heat, and bring to a boil. Once boiling, set a timer for 8 minutes, then drain with cold water and peel – the eggs will be hard-boiled. Set the potatoes aside.

Use a stable cutting board and a sharp knife to cut the potatoes. A pot for eggs of about 1-1.5 l. Peeling eggs is easier after cooling them under running cold water.

Sautéing

2

Slice the sausage into pieces about 1 cm thick. Peel and finely chop the onion, and crush or finely chop the garlic. Heat a frying pan (preferably 26-28 cm with a non-stick coating) over medium-high heat, add the sausage, and fry without additional fat for 3-4 minutes until the slices are lightly browned. Add the onion and fry for another 3-4 minutes until the onion becomes translucent. Finally, add the garlic and fry for 20-30 seconds, just until the aroma is released.

Ingredients: Sausage, Onion, Garlic
Use a pan with a diameter of 26-28 cm. If the sausage is very lean, add 1 teaspoon of rapeseed oil. Do not burn the garlic — sauté briefly.

Cooking

3

In a large pot (at least 3 l), pour in the vegetable broth and bring to a boil over high heat. Add the bay leaf and allspice. Add the chopped potatoes, reduce the heat to medium, and cook for 8-10 minutes until the potatoes are soft – you can check this by piercing them with a fork: the fork should easily go into the potato.

Ingredients: Vegetable broth, Bay leaf
Use a pot with a capacity of at least 3 liters. If the broth is very salty, cook for a few more minutes with a little water to mellow the flavor.
4

Add the sautéed sausage with onion and garlic to the pot with potatoes. Stir and cook on low heat for 1-2 minutes to combine the flavors.

Ingredients: Sausage, Onion, Garlic
Transfer the contents of the pan to a pot using a spatula or slotted spoon. Make sure the heat is lower so that the next ingredients do not get overheated.

Adding the sourdough starter

5

This is a key moment — adding the sourdough. Remove the pot from direct high heat or reduce it to low. Scoop about 150–200 ml of hot broth with a ladle and pour it into a separate bowl, add the sourdough and mix thoroughly (tempering). Combine the tempered sourdough with the soup, pouring slowly and stirring. Do not allow it to boil vigorously after adding the sourdough — cook on low heat for 2-3 minutes to let the flavors meld.

Ingredients: sour rye starter, Vegetable broth
Use a metal or glass bowl to temper the sourdough and a spoon for mixing. If the sourdough is very thick or sour, first dilute it about 1:1 with the broth and then add it to the soup.

Finishing

6

Prepare the cream: in a small bowl, pour in 2–3 tablespoons of hot soup and slowly mix it with 18% cream (tempering), then pour the mixture into the pot and gently stir. Add marjoram, season with salt and pepper to taste. If you want a spicier touch, add finely grated horseradish (optional) — start with 1/2 teaspoon and taste.

Ingredients: 18% cream, Marjoram, Salt, Black pepper
Tempering the cream prevents curdling. Use a small bowl and a spoon. After adding the cream, do not allow it to boil vigorously — keep it on low heat for 1-2 minutes.

Serving

7

Portioning: place a serving of hot sour rye soup in each bowl, add a few slices of sausage and half (or a quarter) of a boiled egg. Sprinkle with fresh dill if using. Serve immediately with dark bread or a roll.

Ingredients: Dill, Sausage
Use a ladle and a wide spoon for serving. If the soup is too sour after adding the sourdough, add a bit more cream or a small amount of water/broth.

Fun Fact

💡

Żurek is a traditional Polish soup made with rye sourdough. In different regions of Poland, it is served with local additions: in the south with white sausage, in the east often with egg and potatoes. The name comes from the word 'żur' meaning sourdough.

Best for

Wielkanoc Rodzinny obiad Chłodne wiosenne dni

Tips

🍽️ Serving

Serve with dark, sourdough bread or half a slice of bread. For a rustic effect, serve the sour rye soup in a hollowed-out loaf of bread. Fresh dill and finely grated horseradish added to the plate will enhance the flavor.

🥡 Storage

Store the sour rye soup in the refrigerator for up to 48 hours in an airtight container. Heat slowly over low heat, avoiding a rapid boil (this can break the cream and change the flavor). Before serving again, you can add a bit of water or broth to restore the consistency.

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