Żurek - Polish rye sour soup

Step 1/7

• 400 ml water (hot)

• pot (large)

Fill the pot to 3/4 with water. Stick it on a hob and wait for it to boil.

Step 2/7

• ½ sachet of Polish sour soup powder with mushrooms

• cooking spoon

Add the sachet of the sour soup powder (żurek) to the boiling water first, stir till smooth and turn the hob power down.

Step 3/7

• ½ sachet of Polish white borscht powder

Add the white borscht (barszcz biały) sachet now and stir till smooth. Ensure you stir for another couple of minutes to prevent from burning at the bottom. The soup should have a thick-like consistency (if it seems to be too thick, add more water) (if it seems to be too runny, boil a bit longer till it gets to the perfect consistency)

Step 4/7

• 1½ white pork sausages

• knife
• cutting board

Prepare the white pork sausages (you can use as many or as little as you like) by cutting them in pieces and adding them to the soup. They can also be changed for normal sausages or ham. Keep on cooking for another 5-8 minutes till hot.

Step 5/7

• 2 hard boiled eggs (for serving)

• knife
• cutting board

Cut the previously hard boiled eggs into halves or quarters and add to the soup.

Step 6/7

• ½ tbsp parsley
• ½ pinch salt and pepper

Add a pinch of parsley, salt and pepper for taste.

Step 7/7

• bowl
• cooking spoon

It’s done! Dish up. It’s perfect to serve with crusty bread.

Enjoy your meal!