Żurek - Polish rye sour soup

Based on 2 ratings

Zuzanna

Community Member

“Try it with some crusty bread - traditionally it was served inside the crusty bread. The Silesians used to say that this is ‘the soup that makes a man as strong as a wall’.”

Difficulty

Easy 👌
15
min.
Preparation
20
min.
Baking
5
min.
Resting

Ingredients

Servings:-4+
sachet of Polish sour soup powder with mushrooms
sachet of Polish white borscht powder
white pork sausages
hard boiled eggs (for serving)
800 ml water (hot)
1 tbsp parsley
1 pinch salt and pepper
Metric
Imperial

Utensils

  • pot (large)
  • 2 cooking spoons
  • 2 knives
  • 2 cutting boards
  • bowl
  • Step 1/7

    Fill the pot to 3/4 with water. Stick it on a hob and wait for it to boil.
    • 800 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

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

    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)
    • 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

    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.
    • 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

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

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

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

  • Step 7/7

    It’s done! Dish up. It’s perfect to serve with crusty bread.
    • bowl
    • cooking spoon

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