Zurek

Name: Zurek
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 500ml sour rye starter (zurek starter); 500ml pork or chicken stock; 200g white kielbasa or bratwurst, sliced; 3 hard-boiled eggs, halved; 2 cloves garlic, minced; 1 tsp marjoram; 1 tsp horseradish; 150ml sour cream; salt to taste

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

Simmer stock with garlic and marjoram 10 minutes.

Whisk sour rye starter into stock. Bring to a gentle simmer — do not boil.

Stir in sour cream. Season. Add horseradish.

Add sausage, simmer 5 minutes.

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

Sodium

58mg

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