Sour rye soup

Name: Sour rye soup (Żurek)
Cuisine: Polish
Ingredients: 7 oz (200 g) kielbasa (old country style or white), or bacon; Salt; 2 cups (500 ml) soured rye flour (store-bought or homemade); 2 qt (2 l) broth; 2 garlic cloves; 2 tbsp flour; mushrooms

Żurek

Preparation info

Difficulty
Easy

Appears in

Authentic Polish Cooking

By Marianna Dworak

Published 2016

About

You can buy żurek mix (soured rye flour) in a specialty store, or you can make it at home.

Ingredients

2 qt (2 l) broth
7 oz (200 g

Europe
Poland
Soup
Eastern Europe

Method

Make broth by boiling soup vegetables (2 carrots, ½ onion, 1 celery, 1 leek, several parsley stalks) and the coarsely chopped kielbasa or bacon in 2 quarts (2 l) of water. Optionally, you can add in some chopped mushrooms.
When the vegetables are soft (after about 40 minutes), run the soup through a strainer, retaining the liquid, and add in the żurek mix and flou