Sour rye soup

Sour Rye Soup: A Taste of Tradition

Sour rye soup, also known as Żurek, is a beloved staple in Eastern European cuisine, particularly in Poland. This hearty and tangy soup combines the unique flavors of fermented rye flour with a rich broth, making it a distinctive and comforting dish. It’s traditionally served during Easter, but its warming qualities make it a favorite throughout the colder months.

Why You’ll Love It

• Unique Flavor: The sourness from the fermented rye gives this soup an unforgettable taste.
• Hearty and Filling: Packed with ingredients that satisfy, it’s a meal in itself.
• Cultural Experience: Enjoying this soup is a way to explore Eastern European culinary traditions.

Serving Suggestions

While Sour Rye Soup is a complete dish on its own, it can be enhanced with a few traditional accompaniments:

• Hard-boiled eggs, halved and added to the soup upon serving.
• A dollop of sour cream or a sprinkle of fresh herbs for an extra layer of flavor.
• White sausage or smoked sausage, making it even more filling.
• Rye bread, perfect for dipping into the soup and soaking up its delicious broth.

Whether you’re looking to explore the tastes of Eastern Europe or simply in the mood for a soup that’s out of the ordinary, Sour Rye Soup offers an experience that’s both culturally rich and immensely satisfying. Its unique flavor profile and hearty ingredients make it a must-try for any adventurous food lover.

Print Recipe

Hearty

Sour rye soup

Author: Annie Cuisine: European Courses: Dinner, Lunch, Main Course Recipe Keys: C Comfort Food H Hearty T Traditional

Difficulty: Intermediate Prep Time 30 mins Cook Time 120 mins Total Time 2 hrs 30 mins

Servings: 4 Calories: 200

Best Season: Winter

Dietary:

N Non Vegetarian Option

Description

Sour rye soup, also known as Żurek, is a beloved staple in Eastern European cuisine. This hearty and tangy soup combines fermented rye flour with a rich broth, making it a distinctive and comforting dish.

Ingredients

Scale

1/2x 1x 2x 3x

For the Soup

• 1 cup fermented rye flour (żurek concentrate)
• 6 cups water or vegetable broth
• 2 medium potatoes, cubed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbsp marjoram
• to taste salt and pepper
• 1 link white sausage or smoked sausage, sliced (optional)

For Serving

• 4 hard-boiled eggs, halved
• 1 cup sour cream (for garnish)

Instructions

1. Prepare the Żurek Concentrate

   Mix the fermented rye flour with 2 cups of warm water or vegetable broth in a large pot. Let it sit for about 10-15 minutes to activate.
   

2. Cook the Soup Base

   To the pot, add the remaining water or broth, cubed potatoes, chopped onion, minced garlic, and marjoram. Bring to a boil, then reduce the heat to a simmer.
   

3. Add Sausage (Optional)

   If using sausage, add it to the pot after the potatoes have been cooking for about 10 minutes. Continue to simmer until the potatoes are tender.

4. Season the Soup

   Season the soup with salt and pepper to taste. Let it simmer for an additional 5 minutes to blend the flavors.

5. Serve

   Serve the soup hot, garnished with a dollop of sour cream and halves of hard-boiled eggs. Rye bread on the side is recommended for dipping.

Nutrition Facts

Serving Size 1 bowl

Servings 4

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Amount Per Serving

Calories 200kcal

Calories from Fat 54kcal

% Daily Value *

Total Fat 6gg10%

Saturated Fat 2gg10%

Trans Fat 0gg

Cholesterol 186mgmg62%

Sodium 120mgmg5%

Potassium 850mgmg25%

Total Carbohydrate 28gg10%

Dietary Fiber 4gg16%

Sugars 3gg

Protein 10gg20%

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Vitamin A 200IU IU

Vitamin C 20mg mg

Calcium 50mg mg

Iron 1.8mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegetarian version, omit the sausage and use vegetable broth. The sour rye flour (żurek concentrate) can be found in Eastern European markets.

Keywords: Sour rye soup, Żurek, Polish cuisine, fermented rye, Easter soup

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