Żurek

Name: Żurek
Total time: 43 min
Yield: 2 servings
Cuisine: polish
Ingredients: 200 ml Rye Sourdough Starter; 250 g Kielbasa; 2 pcs Potato; 1 pcs Onion; 2 pcs Garlic; 1 tbsp Butter; 900 ml Chicken Stock; 2 pcs Bay Leaves; 4 pcs Allspice; 2 tsp Marjoram; 0.5 tsp Black Pepper; 1.5 tsp Kosher Salt; 4 tbsp Sour Cream; 2 pcs Egg; 2 tbsp Dill; 1 tsp Horseradish

Tangy rye soup with smoky sausage, tender potatoes, and a cool swirl of cream.

Ingredients

200 ml Rye Sourdough Starter
250 g Kielbasa
2 pcs Potato
1 pcs Onion
2 pcs Garlic
1 tbsp Butter
900 ml Chicken Stock
2 pcs Bay Leaves
4 pcs Allspice
2 tsp Marjoram
0.5 tsp Black Pepper
1.5 tsp Kosher Salt
4 tbsp Sour Cream
2 pcs Egg
2 tbsp Dill
1 tsp Horseradish

Method

Dice {potato} and {onion}, mince {garlic}, slice {kielbasa}, and halve the {egg} so everything is ready for a smooth finish.
Melt {butter} in a medium pot over medium heat, add {onion} with a pinch of {kosher_salt}, and sweat for a few minutes until soft and translucent. Stir in {garlic} and cook briefly until fragrant, then add {kielbasa} and cook until lightly browned and smoky.
Add {potato}, {chicken_stock}, {bay_leaves}, {allspice}, {marjoram}, and {black_pepper} to the pot. Season again with {kosher_salt}, bring to a gentle simmer over medium heat, then cook until the {potato} is tender and the broth smells deeply savory.
Lower the heat to low, whisk in {rye_sourdough_starter}, and simmer gently until the soup thickens slightly and turns pleasantly tart. Remove the {bay_leaves}, taste, and adjust with more {kosher_salt} and {black_pepper} if needed. Stir in a spoon of {sour_cream} for richness.
Ladle the hot soup into bowls, top with the {egg}, a cool dollop of remaining {sour_cream}, {dill}, and optional {horseradish} for sharpness. Serve at once while the {kielbasa} stays hot and the herbs stay bright.