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Ryemeal Soup with Sausage Recipe - Polish Zurek

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Photo of Polish Ryemeal Soup or Zurek

Photo of Polish Ryemeal Soup or Zurek

© 2009 Barbara Rolek licensed to About.com, Inc.
This recipe for Polish ryemeal soup with sausage, żurek (ZHOO-rrek), is from chef Marek (Mark) Widomski, founder and director of the Culinary Institute in Cracow, Poland, and is typical of the "sour" soups beloved by many Eastern Europeans.

A żur (ZHOOR) or sour (also known as kwas), the base for this soup, is created by fermenting rye flour with water in a jar or crock for up to five days. So start the sour ahead of time! In Poland, this is often served before obiad (the main meal of the day). Here is a larger photo of żurek.

Makes about 6 servings of Polish Ryemeal Soup or Żurek

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Ingredients:

  • Ryemeal Sour (Żur or Kwas):
  • 3/4 cup rye flour
  • 2 cups water boiled and cooled to lukewarm
  • Soup:
  • 1/2 pound peeled and chopped soup vegetables (carrots, parsnips, celery root, leeks)
  • 6 cups water
  • 1/2 pound fresh (white) Polish sausage (kielbasa biala)
  • 1 pound potatoes, peeled and cut into 1-inch pieces
  • 2 cups ryemeal sour (above)
  • 1 heaping tablespoon all-purpose flour mixed with 4 tablespoons water
  • 1 garlic clove crushed with 1/2 teaspoon salt
  • 3 large hard-cooked eggs (optional)

Preparation:

  1. To make the ryemeal sour (żur or kwas): Mix together rye flour with lukewarm water. Pour into a glass jar or ceramic bowl that is large enough for the mixture to expand. Cover with cheesecloth and let stand in a warm place for 4 to 5 days. This should make 2 cups or enough for the soup. If the sour isn't used immediately, it can be stored, covered, in the refrigerator for up to a week.

  2. To make the soup: In a large soup pot, bring soup vegetables and water to a boil. Reduce heat and simmer 30 minutes. Add sausage, return to the boil, reduce heat and cook another 30 minutes. Remove sausage from soup, slice when cool enough to handle, and set aside. Strain stock through a sieve, pressing on the vegetables to extract as much flavor as possible. Discard the vegetables, skim the fat off the stock, and return the stock to the soup pot.

  3. Add the potatoes and ryemeal sour to the stock, adding salt if necessary. Bring to a boil, reduce heat to simmer and cook until potatoes are al dente. Whisking constantly, add flour-water mixture, sliced sausage and garlic-salt paste. Bring the soup to a boil. Reduce to a simmer and cook until potatoes are tender. Serve in heated bowls with half a hard-cooked egg in each serving (if desired), and rye bread on the side.
User Reviews

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 3 out of 5
Sour/Fermented Food is good for you!, Member Trudith7

Fermented foods are the best thing for your stomach, colon, and body health. I unwittingly made this exact soup except for the Rye fermentation. Something new to me... I could taste a sourness, but was not sure what it was. Five days ago, I had made a previous ""Turkey Soup"" that was sealed, yet it had fermented, after about five days, so I heated up the soup to see if it was still palatable. I decided to research fermented foods that would benefit me or kill me? I find this site, this recipe, and it is the same ingredients, minus the Rye Flour concoction, and the hard boiled eggs. I am curious, I am of German descent, so this is probably a good thing for my Body to consume, in many ways. I intend to do the Rye as I am allergic to Wheat and eat mainly Rye Breads, Crackers, and Snacks. Sorry, No photo... but the soup is really good, I will add a hard-boiled egg to learn more about that taste.

1 out of 6 people found this helpful.

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