Recipe for: Quick sour rye soup with egg - photo 1
← Recipes

Recipe for: Quick sour rye soup with egg

Pikantne Soups Regional Cuisine of Poland 25 min Easy 10 wyświetleń ~13.23 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Traditional Polish sour rye soup served in a simplified, quick version perfect for breakfast or a light lunch. This is a sour soup made with rye sourdough, featuring pieces of white sausage, smoked bacon, with an earthy hint of garlic and marjoram, served with a boiled egg. The dish has a distinct, slightly tangy flavor balanced by the richness of the bacon and the creaminess of the sour cream. Appearance: creamy color with visible slices of sausage and halved eggs, sprinkled with marjoram. It can be served with a slice of sourdough bread or potatoes. The recipe uses ingredients easily available in Polish stores and takes 25 minutes, ideal when time is short but you want to maintain the classic taste.

Ingredients Used

Ingredients (15)

Servings:
4
  • Rye sourdough 500 ml
  • Water 1000 ml
  • White sausage 300 g
  • Smoked bacon 100 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 15 g
  • Chicken egg 4 szt. (~240 g)
  • 🌿 Przyprawy
  • Dried marjoram 1 łyżeczka (~2 g)
  • Bay leaf 13.3 szt. (~4 g)
  • Allspice (berries) 4 szt. (~4 g)
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • 18% cream 100 ml
  • Grated horseradish 20 g
💰 Szacowany koszt dania: ~13.23 PLN (3.31 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the broth

1

Prepare a vessel: use a medium pot with a capacity of 2-3 liters. Pour in 1000 ml of water. Place the whole white sausage and smoked bacon into the cold water. Put the pot on high heat and bring to a boil.

Ingredients: Water, white sausage, Smoked bacon
Use a pot with a thick bottom to cook the meat evenly. If you have a lid, cover the pot while bringing it to a boil, it will shorten the time.
2

When the water starts to boil, reduce the heat to medium-low, and skim off the foam that forms on the surface with a spoon or ladle. Add the bay leaf and allspice. Simmer gently for 10 minutes, so that the sausage is cooked and the broth is clear.

Ingredients: Bay leaf, white sausage
Skimming the foam improves the clarity of the soup. Cook with a slight lid on to avoid losing too much liquid.

Sautéing

3

In the meantime, peel the onion and chop it into small cubes. Heat a pan (preferably 26-28 cm) over medium heat, add 15 g of rapeseed oil. Toss in the chopped onion and sauté for 4-5 minutes until the onion is soft and translucent (it will start to lightly golden). Add the minced garlic (10 g) and sauté for another 30-40 seconds until you can smell the garlic.

Ingredients: Onion, Rapeseed oil, Garlic
Use a wooden spoon to stir so the onion doesn't stick. Don't burn the garlic - it will become bitter. If you don't have a frying pan, you can sauté the onion directly in the pot with the broth.

Cooking the soup

4

Transfer the sautéed onion and garlic to the pot with the broth. Remove the sausage and bacon, slice the sausage into pieces about 1 cm thick, and cut the bacon into cubes or strips. Pour 500 ml of rye sourdough into the pot (first taste it with a spoon; if the sourdough is very sour, you can add a bit more water), and mix thoroughly. Add 2 g of dried marjoram. Cook on low heat for 6-7 minutes — the soup should only gently simmer, not boil vigorously (boiling can "kill" the aroma of the sourdough).

Ingredients: Rye sourdough, Dried marjoram, white sausage
If you are using raw sausage, make sure it is fully cooked. You will recognize the finished soup by its distinct sour aroma and a flavor balanced between acidity and the richness of the meat.

Finishing and seasoning

5

Add the chopped bacon back to the boiling sour rye soup. Taste the soup and season with salt (about 5 g) and black pepper (2 g) gradually — remember that the bacon and sausage are salty. If the soup is too sour, add 1-2 tablespoons of 18% cream mixed with a few tablespoons of hot soup in a separate bowl (tempering), then pour it into the pot.

Ingredients: Smoked bacon, Salt, Black pepper, 18% cream, Grated horseradish
Tempering the cream will prevent it from curdling. Add the cream at the end and gently mix with a spoon. Additionally, you can add grated horseradish for spiciness.

Cooking eggs and serving

6

While the sour rye soup is finishing, cook the eggs: place 4 eggs in a small pot with cold water (the water should cover the eggs by 2 cm), bring to a boil, and once boiling, cook for 8-9 minutes over medium heat. After cooking, pour cold water over them and peel. Cut one egg in half, place the halves in bowls, pour hot sour rye soup over them, and sprinkle with a little dried marjoram.

Ingredients: Dried marjoram
Use a slotted spoon to gently place and remove the eggs. Cooling them in cold water makes peeling easier. Serve immediately to prevent the soup from losing temperature.

Fun Fact

💡

Żurek is one of the oldest Polish dishes made with sourdough; it was originally prepared with rye sourdough, meat, and herbs as a hearty, sour peasant soup.

Best for

śniadanie Wielkanoc szybki obiad

Tips

🍽️ Serving

Serve with a slice of sourdough bread or boiled potatoes. Place half an egg on each serving and sprinkle with fresh marjoram. If you like it spicy, serve horseradish on the side for seasoning.

🥡 Storage

Store in the refrigerator for up to 2 days in an airtight container. When reheating, warm slowly over low heat, avoiding a strong boil; if necessary, add a little water and re-season. Do not freeze the cream - it's best to add fresh cream after reheating.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Egg Noodles with Mushroom Sauce and Dill 40 min

Egg Noodles with Mushroom Sauce and Dill

Main Dishes
Buckwheat-Cottage Cheese Cheesecake with Roasted Beetroot Mousse and Caramelized Plums 150 min

Buckwheat-Cottage Cheese Cheesecake with R...

Desserts
Cabbage and Mushroom Croquettes (Regional Version) 60 min

Cabbage and Mushroom Croquettes (Regional ...

Snacks
Roast duck in Greater Poland style with apples and cranberries, served with red cabbage and Silesian dumplings 180 min

Roast duck in Greater Poland style with ap...

Regional Cuisine of Poland
Sorrel soup with egg 20 min

Sorrel soup with egg

Soups
Super quick mini pizzas 20 min

Super quick mini pizzas

Snacks

Recipe Categories

Soups
Soups in: Valentine's Day

Warming soups, perfect for a romantic dinner, that will create a cozy atmosphere.

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Reklama