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Zurek
Sour rye soup poured over hard-boiled egg and white sausage — Poland's favourite Easter soup, bold and deeply tangy.
Total time
30 min
Prep
10 min
Cook
20 min
Difficulty
easy
Cuisine
Polish
Ingredients
500mlsour rye starter (zurek starter)
500mlpork or chicken stock
200gwhite kielbasa or bratwurst, sliced
3hard-boiled eggs, halved
2 clovesgarlic, minced
1 tspmarjoram
1 tsphorseradish
150mlsour cream
saltto taste
Instructions
1
Simmer stock with garlic and marjoram 10 minutes.
2
Whisk sour rye starter into stock. Bring to a gentle simmer — do not boil.
3
Stir in sour cream. Season. Add horseradish.
4
Add sausage, simmer 5 minutes.
5
Serve in bowls with halved hard-boiled eggs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
135
Protein
5.7g
Fat
11.4g
Carbs
2.6g
Fiber
0g
Sodium
58mg
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