---
title: Żurek (Sour Rye Soup)
servings: 6
prep time: 20 minutes
cook time: 45 minutes
source: https://mycibora.com/recipes/polish-zurek
---

Gather @rye sour starter{500%ml}, @smoked bacon{100%g}, @potato{400%g}, @egg{4}, @dried marjoram{2%tsp}, @bay leaf{2%leaf} and @black pepper{}.

Simmer the @white sausage{400%g} with the bay leaves in 1.5 litres of water for 20 minutes; keep the broth and slice the sausage. ~{20%minutes}

In the same pot, crisp the bacon, then soften the @onion{1} in its fat for 5 minutes. ~{5%minutes}

Return the broth, add the potatoes and cook until tender, about 12 minutes. ~{12%minutes}

Shake the rye starter well and pour it in gradually, stirring, then simmer 5 minutes until the soup thickens slightly and turns pleasantly sour. ~{5%minutes}

Crush in the @garlic{3%clove}, add marjoram, the sliced sausage and a swirl of @sour cream{150%ml}; season with @salt{} and pepper.

Serve hot with halved boiled eggs in each bowl.