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Name: Żurek
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Poland
Ingredients: 500 ml rye sourdough starter (żur); 1 L water; 400 g Polish white sausage; 400 g waxy potatoes; 4 eggs; 4 cloves garlic; 1 tbsp dried marjoram; 100 ml sour cream; 2 bay leaves; 4 allspice berries; 1 tsp salt; 1/2 tsp black pepper

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Poland1 h 15 minServes 4cocinado antes

Żurek

Ingredientes12

rye sourdough starter (żur)500 ml
water1 L
Polish white sausage400 g
waxy potatoes400 g
eggs4
garlic4 cloves
dried marjoram1 tbsp
sour cream100 ml
bay leaves2
allspice berries4
salt1 tsp
black pepper1/2 tsp

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Preparación

Boil the eggs for 8 minutes, cool them, peel, and halve.
Peel and dice the potatoes. Slice the sausage into thick rounds.
Bring the water to a simmer with the bay leaves and allspice. Add the potatoes and sausage and cook until the potatoes are tender, about 20 minutes.
Stir in the rye starter, crushed garlic, and marjoram. Simmer gently for 15 minutes; do not boil hard or the soup may separate.
Temper the sour cream with a ladle of hot soup, then stir it back in. Season with salt and pepper.
Ladle into bowls and top each serving with halved eggs.