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Traditional Polish Żurek with a Naturally Fermented Rye Starter, White Sausage, Potatoes, Marjoram and Egg (Never an Instant Rye-Flour Slurry)
Step 1 of 6
Poland
55 minutes
Serves 4
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Traditional Polish Żurek with a Naturally Fermented Rye Starter, White Sausage, Potatoes, Marjoram and Egg (Never an Instant Rye-Flour Slurry)
One clear instruction at a time, with the full ingredient list and tips nearby.
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Step 1 of 6
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In a large pot, combine the naturally fermented rye starter and water, stirring well to dissolve the starter.
Ingredients quick view
1 cup naturally fermented rye starter
5 cups water
2 white sausages
2 medium potatoes, diced
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon dry marjoram
2 hard-boiled eggs, quartered
Salt to taste
Black pepper to taste
Tips quick view
For a more intense flavor, let the soup simmer longer before serving.
Make sure the rye starter is properly fermented for the best sour taste.
Cook Mode keeps the recipe readable while you work. Use your own kitchen timer for time-sensitive steps.