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.
- 1 cup fermented rye flour (żurek concentrate)
- 6 water or vegetable broth
- 2 potatoes, cubed
- 1 onion, chopped
- 2 garlic, minced
- 1 tablespoon marjoram
- to taste salt and pepper
- 1 white sausage or smoked sausage, sliced (optional)
- 4 hard-boiled eggs, halved
- 1 cup sour cream (for garnish)
- 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. - 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. - 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.
- Season the SoupSeason the soup with salt and pepper to taste. Let it simmer for an additional 5 minutes to blend the flavors.
- ServeServe 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.
Serving Size 1 bowl
Servings 4
- 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%
- 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.
