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Sour rye soup with white sausage

Pikantne Soups Regional Cuisine of Poland 90 min Medium 3 wyświetleń ~29.86 PLN * - (0)
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Description

Traditional Polish sour rye soup with white sausage is an aromatic, slightly sour soup with a thick creamy consistency, often served with hard-boiled eggs and slices of rye bread. It comes from Central European cuisine and has strong regional traditions in Poland, especially during Easter and family breakfasts. The flavor combines the sour, slightly bread-like aroma of the sourdough with marjoram and the delicate sweetness of onion, while the white sausage adds richness and intensity. The version proposed here includes a light browned sauce (along with cream) for creaminess and optional sorrel as a spring accent. Serve the soup hot, with egg halves and a slice of rye bread; it also tastes good with the addition of horseradish for a sharper finish.

Ingredients Used

Ingredients (18)

Servings:
4
  • White sausage 600 g
  • Water 1500 ml
  • Potatoes 4 szt. (~600 g)
  • Sour rye starter 500 g
  • 18% cream 200 ml
  • Wheat flour 20 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Chicken egg 4 szt. (~240 g)
  • Butter 30 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Dried marjoram 1 łyżeczka (~2 g)
  • Bay leaf 10 szt. (~3 g)
  • Allspice (berries) 3 szt. (~3 g)
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Sorrel 30 g
  • Horseradish 20 g
💰 Szacowany koszt dania: ~29.86 PLN (7.46 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Broth

1

Prepare the broth. In a large pot (at least 3 l), pour in 1500 ml of water. Add the whole white sausages (do not pierce them to keep the juices inside), add 3 bay leaves and 3 allspice berries, as well as 3 g of salt (6 g). Place the pot over high heat and bring to a boil. Once the water starts boiling, reduce the heat to low and simmer gently for 20-25 minutes, skimming off the foam that forms with a spoon.

Ingredients: Water, White sausage, Bay leaf, Salt
Use a large stainless steel pot with a capacity of at least 3 liters. Do not pierce the sausage, as it will lose flavor and fat into the broth. Skim the foam every 5 minutes to keep the broth clear.
3

Remove the sausages from the broth and place them on a board. Add diced potatoes to the broth and simmer for 12-15 minutes until the potatoes are tender when pierced with a fork.

Ingredients: Water
Use a slotted spoon to remove the sausages. Check the potatoes with a fork - they are ready when it easily goes into the center.

Additions - potatoes and eggs

2

In the meantime, peel the potatoes and cut them into cubes about 2-2.5 cm on each side. In a separate pot, place the eggs and cover them with cold water (the water should cover the eggs by 2 cm). Bring to a boil, cook for 9-10 minutes from the moment of boiling over medium heat, then pour cold water over them and set aside to cool.

For boiling eggs, use a small pot; after 9-10 minutes, the egg will be hard-boiled. Cooling in cold water makes peeling easier.

Roux

4

In a pan, heat 15 g of rapeseed oil and 30 g of butter over medium heat. Add finely chopped onion (150 g) and sauté for 4-5 minutes until the onion becomes translucent and slightly golden. Add crushed or finely chopped garlic (10 g) and sauté for 30 seconds. Sprinkle in 20 g of wheat flour and stir with a wooden spoon for 1-2 minutes to let the flour brown (but not burn) — a light roux will form.

Ingredients: Rapeseed oil, Butter, Onion, Garlic, Wheat flour
Use a pan with a diameter of 24-28 cm. Stir continuously while adding flour to avoid lumps. If you don't have butter, you can use just oil.
5

Remove the pan with the roux from the heat. Take a ladle of hot broth and gradually pour it into the pan, stirring vigorously to distribute the roux and achieve a smooth consistency without lumps (tempering). Once combined, pour the contents of the pan back into the pot with the broth and potatoes.

Ingredients: Water, Wheat flour
Use a whisk or spoon to vigorously mix the roux while adding the liquid. Tempering prevents clumping and curdling of the cream later.

Sour Rye Soup

6

Slowly pour 500 ml of sour rye starter into the pot with the broth, stirring constantly. Cook on very low heat for 5-7 minutes — do not allow it to boil vigorously to preserve the aroma and to prevent the cream from curdling later. Taste and season with salt (if needed) and 2 g of black pepper, adding 2 teaspoons of marjoram at the end of cooking.

Ingredients: sour rye starter, Dried marjoram, Black pepper, Salt
Add the sour rye slowly and stir, as it immediately changes the taste and consistency of the soup. Avoid intense boiling after adding the sourdough.

Finishing

7

Temper the sour cream (200 g): pour 2-3 tablespoons of hot broth into a bowl with the sour cream and mix vigorously. Then pour the tempered sour cream into the pot, stirring. Cut the previously cooked sausages into slices about 1-1.5 cm thick and add them to the soup, gently bring to a boil for 2-3 minutes to heat the sausage and release its flavors.

Ingredients: 18% cream, White sausage
Use a metal ladle to scoop hot liquid. Tempering the cream prevents curdling; never pour cold cream directly into hot soup.

Serving

8

Peel and cut the boiled eggs in half. On a plate, arrange a portion of potatoes from the soup, add a few slices of white sausage, and pour hot sour rye soup over it. Place half an egg on top. Sprinkle with a little marjoram. If you are using sorrel (optional), chop 30 g and add it directly to the plate for freshness. Additionally, you can serve horseradish (20 g) on the side for those who want it.

Ingredients: White sausage, Dried marjoram, sorrel, horseradish
Serve in deep plates or earthenware bowls. The sour rye soup tastes best hot, with the addition of fresh rye bread.

Final tips

9

Before serving, taste the soup and season with salt or pepper if needed. If the soup is too sour, add 1-2 teaspoons of sugar or more cream. If it's too thick, add a little hot water and bring it back to a boil. The soup left in the fridge will thicken slightly — before serving, add a bit of water or reheat it.

Ingredients: Salt, Black pepper, 18% cream
Use a small teaspoon of sugar to adjust the acidity. Do not cook the soup for long after adding the cream to avoid losing its creamy consistency.

Fun Fact

💡

Sour rye soup and żurek come from the tradition of fermenting rye flour; sour rye starter was once a popular way to preserve and enhance the flavor of dishes during the cold months. In different regions of Poland, żurek is served with various additions, such as white sausage, egg, or potatoes.

Best for

Wielkanoc rodzinne śniadanie chłodny wiosenny obiad

Tips

🍽️ Serving

Serve the sour rye soup hot in deep plates with a half egg and a slice of fresh rye bread. To enhance the texture, add lightly sautéed croutons or thin slices of pickled cucumber on the side. For spiciness, serve fresh horseradish on the plate.

🥡 Storage

Store the sour rye soup in the refrigerator in an airtight container for 2-3 days. Before reheating, stir vigorously and optionally add a little water to restore the consistency. Do not store with hard-boiled eggs on top for longer than 24 hours — it’s better to keep the eggs separately and add them before serving.

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