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Easter sour rye soup with sausage

Pikantne Soups Regional Cuisine of Poland Easter 90 min Medium 24 wyświetleń ~19.08 PLN * - (0)
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Description

Easter sour rye soup is a classic Polish holiday soup with a distinct sour taste coming from the rye sourdough. In this version, we enriched the traditional aroma with smoked bacon and country sausage, as well as homemade roux with cream, which gives a creamy texture without losing acidity. The soup pairs perfectly with hard-boiled eggs and dark bread; it goes well with horseradish for a spicy touch and with young spring potatoes. Served, it has a rustic appearance: pieces of sausage and slices of egg floating in a light beige, slightly creamy broth sprinkled with marjoram. This dish is hearty, aromatic, and very Polish — perfect for Easter, family dinners, or holiday snacks.

Ingredients Used

Ingredients (19)

Servings:
4
  • Rye sourdough 600 ml
  • Water 1000 ml
  • Country sausage 400 g
  • Smoked bacon 150 g
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Carrot 1.9 szt. (~150 g)
  • Wheat flour 30 g
  • Butter 30 g
  • Sour cream 150 g
  • Chicken egg 4 szt. (~240 g)
  • 🌿 Przyprawy
  • Parsley 80 g
  • Bay leaf 6.7 szt. (~2 g)
  • Allspice (berries) 3 szt. (~3 g)
  • Marjoram 4 g
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Horseradish 30 g
  • Whole grain bread 300 g
💰 Szacowany koszt dania: ~19.08 PLN (4.77 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Broth

1

Prepare the ingredients for the broth: slice the smoked bacon into 0.5 cm thick slices, cut the country sausage in half. Peel the onion and cut it in half, peel the carrot and parsley and cut them into pieces about 3 cm long. This will help release the flavor into the water.

Ingredients: Smoked bacon, country sausage, Onion, Carrot, Parsley
Use a large pot with a capacity of at least 3–4 liters. A cutting board and a sharp knife will make chopping easier. Do not chop the vegetables finely — larger pieces are easier to fish out after cooking.
2

Place the bacon, sausage, onion, carrot, and parsley in a pot. Pour in 1000 ml of cold water — cold water allows for more flavor to be extracted from the meat. Add 2 bay leaves and 3 allspice berries.

Ingredients: Water, Smoked bacon, country sausage, Onion, Carrot, Parsley, Bay leaf
Cold water is important — hot water would close the meat's pores and reduce the release of aroma. Do not cover the pot tightly, allow it to steam slightly.
3

Place a pot over medium heat and slowly heat until the first light bubbles start to appear. Reduce the heat to low. Simmer on very low heat for 40 minutes — the broth should only gently shimmer, not boil vigorously. Occasionally skim off the foam or excess fat with a spoon.

Ingredients: Water, Smoked bacon, country sausage
Use a slotted spoon to collect the foam. A vigorous boil will result in a cloudy broth; the goal is a clear stock, so maintain a gentle simmer.
4

After 40 minutes, remove the pieces of bacon and sausage. Set the bacon aside — it can be cut into smaller pieces for serving. Slice part of the sausage into rounds (about 1 cm) and leave some whole if you want nicer pieces for decoration.

Ingredients: Smoked bacon, country sausage
Use tongs or a slotted spoon to avoid burning your hands. The broth should have an aromatic, slightly smoky scent — this is a sign that the flavor is well concentrated.

Roux

5

In a medium skillet, melt 30 g of butter over low heat. When the butter is lightly foaming, add 30 g of all-purpose flour and stir with a wooden spoon until a smooth, light brown roux forms — cook for 2–3 minutes to remove the raw taste of the flour, but do not let it burn.

Ingredients: Butter, Wheat flour
Use a non-stick pan and a wooden spoon. Control the temperature — the roux should be light, not dark brown. This is a key moment for properly thickening and flavoring the soup.
6

Slowly pour 200 ml of hot broth into the roux (one spoon at a time), stirring constantly to avoid lumps. Once the mixture becomes smooth, pour it back into the pot with the broth and mix thoroughly.

Ingredients: Water, Wheat flour
Hot broth prevents lumps from forming. If lumps do appear, strain the roux through a sieve or use a whisk to break them up.

Finishing and Serving

7

Add 600 ml of rye sourdough to the pot. Stir and heat over low heat, but do not let it boil (boiling can worsen the flavor and cause the cream to curdle). Gently cook for 10–12 minutes, checking the taste.

Ingredients: Rye sourdough
Use a kitchen thermometer: the temperature should be around 80–90°C. If the soup starts to boil vigorously, reduce the heat. If the taste is too sour, soften it with a bit of cream.
8

In a small bowl, temper 150 ml of cream: pour 2–3 tablespoons of hot soup into the cream and mix, then slowly pour the tempered cream into the pot, stirring constantly. This will prevent the cream from curdling.

Ingredients: Sour cream
Use a metal spoon or whisk. The temperature of the cream should gradually equalize; adding hot soup too quickly will cause it to curdle.
9

Add 4 teaspoons of marjoram, press 3 cloves of garlic through a garlic press, and season with salt and pepper. Cook everything for another 2–3 minutes on very low heat. Taste and adjust seasoning to your preference.

Ingredients: Marjoram, Garlic, Salt, Black pepper
Add salt gradually — the smoked meat may already be salty. If the soup is too sour, add a little sugar (1–2 g) or more cream. Add marjoram last to preserve its aroma.
10

Slice the cooked sausage into rounds, cut the bacon into small cubes. Boil the eggs hard (cook for 9–10 minutes from the moment of boiling, then rinse with cold water and peel), cut them in half or into slices.

Ingredients: country sausage, Smoked bacon
Use a pot with cold water, add the eggs, bring to a boil, and time it precisely. After cooking, cooling will make peeling the shells easier.
11

Ladle the hot soup into bowls. On each serving, place slices of sausage and pieces of bacon, and add half an egg. Optionally, you can serve with a teaspoon of grated horseradish and a slice of lightly toasted whole grain bread.

Ingredients: Sour cream, country sausage, Smoked bacon, horseradish, whole grain bread
Use a slotted spoon to evenly distribute the meat. Additionally, you can add horseradish for a spicy touch. The soup should be hot, but not boiling when served.
12

Before serving, drizzle the top with a bit of freshly ground pepper and sprinkle with a little dried marjoram. Serve immediately to keep the cream and flavors fresh.

Ingredients: Black pepper, Marjoram
For decoration, use a thin layer of marjoram; excess will cover the color of the soup. Hot soup looks better in deep plates with a wide rim.

Fun Fact

💡

Sour rye soup originates from the Central and Eastern European tradition of fermented soups. In Poland, for centuries, żur has been prepared with rye sourdough as a way to preserve and utilize flour between harvests.

Best for

Wielkanoc rodzinny obiad chłodne wiosenne dni

Tips

🍽️ Serving

Serve the sour rye soup in deep plates with half an egg and slices of sausage. For an elegant presentation, isolate the pieces of meat in the center of the plate, and temper the sour cream before slowly pouring it in. Serve a small shot of vodka or a glass of compote to cut through the richness.

🥡 Storage

Store in the refrigerator in an airtight container for 2–3 days. When reheating, avoid bringing it to a rapid boil; heat gently over low heat and possibly temper with additional cream. Store the sourdough separately; after a longer period, it may become very sour.

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