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Polish soup in bread

Polish Soup Served in a Bread Bowl (Żurek)

Surprise your family — make a traditional Polish soup with a one-of-a-kind taste! This is a really delicious dish, a little reminiscent of solyanka but not quite. Don't let the long fermentation of the rye starter scare you off — it's worth it, and it takes almost no effort, just a little patience. The soup is tasty and filling, and served in a bread bowl it's sure to wow your family or guests. (This is żurek, the classic Polish sour rye soup.)

Nata

Recipe author

Composition / ingredients

Servings:

Bread (bread bowls, for serving)

Rye flour

0.5

Water (boiling)

550

Dark rye bread

Garlic

Water

White sausage (raw sausage)

300

Onions

300

Carrots

200

Bay leaves

Cloves

Peppercorns (black)

Sunflower oil (refined)

Dried marjoram

0.5

Garlic

Smoked pork belly (smoked)

300

Potatoes

0.5

Salt

0.5

Eggs

Parsley (fresh)

Dill (fresh)

Sour cream

250

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 4 g

Fats 43 % 6 g

Carbohydrates 29 % 4 g

80 kcal

GI: 75 / 0 / 25

Cooking method

Step 1:

The ingredients you'll need.
Step 2:

Stirring constantly, pour the boiling water into the rye flour. Put a slice of dark rye bread in a bowl and add a peeled whole garlic clove. Cover and leave in a warm spot for 5 days to ferment into a sour rye starter.
Step 3:

Strain the finished starter through several layers of cheesecloth.
Step 4:

Put the raw sausage, a whole unpeeled onion, half a carrot (peeled), the bay leaves, cloves, and black peppercorns in a pot. Cover with the water and simmer everything for half an hour over moderate heat after it comes to a boil.
Step 5:

Heat the vegetable oil in a skillet, add the rest of the onion (diced), and fry for 5 minutes. Add the rest of the carrot (chopped) and fry together for another 5 minutes. Add half the marjoram and finely chopped garlic and fry for 1 minute.
Step 6:

Cut the pork belly into large cubes, add it to the skillet, and fry with the vegetables for 5 minutes.
Step 7:

Take the sausage out of the broth and cut it into thick rounds.
Step 8:

Wash and peel the potatoes and cut them into large cubes. Add them to the broth and cook over medium heat for 15 minutes.
Step 9:

Add the fried pork belly and vegetables and cook for another 10 minutes.
Step 10:

Pour in the rye starter and cook for 5 minutes. Taste for salt and add more if needed.
Step 11:

Add the rest of the marjoram and the chopped garlic and cook for 4 minutes.
Step 12:

Hard-boil the eggs.
Step 13:

Chop the fresh herbs.
Step 14:

Cut the top off each round loaf, hollow out the inside, and toast it in the oven (or simply ladle the soup into bowls). To each serving, add half a hard-boiled egg, chopped herbs, and a spoonful of sour cream.