Chop the vegetables and cook in 2 liters of water with sausage.
Description
Traditional Polish sour rye soup with sausage and egg.
Składniki (8)
Servings:
4
- Sausage 300 g
- Celeriac 100 g
- Leek 100 g
- Chicken egg 0.1 szt.
- Carrot 0.0 szt.
- ✨ Opcjonalne
- Salt 20 g
- Marjoram 5 g
- Garlic 0.8 ząbek
💰 Szacowany koszt dania:
~11.80 PLN
(2.95 PLN/porcję)
💡 Kliknij na składnik aby oznaczyć jako użyty
Preparation steps
1
2
Cook for 30 minutes over low heat.
3
Remove the sausage and slice it.
4
Add grated garlic and marjoram.
5
Boil the eggs hard, peel them, and cut in half.
6
Season with salt.
7
Serve with egg and sausage.
Fun Fact
Sour rye soup is one of the oldest dishes in Polish cuisine, and its characteristic sour taste comes from rye sourdough.
Best for
Tips
🍽️
Serving
Serve żurek in deep plates or bowls. It can be garnished with fresh dill or parsley and served with a slice of sourdough bread. Serve hot to preserve its full flavor.
🥡
Storage
Leftover sour rye soup should be stored in an airtight container in the refrigerator, where it can be kept for up to 3 days. To reheat, simply pour it into a pot and warm it over low heat, stirring frequently.
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