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Żurek with kiełbasa and egg

A sour rye soup with smoked kiełbasa, bacon and egg. Made at Easter, and all year round.

  • Serves 4
  • Prep 20 min
  • Cooking 40 min

Ingredients

  • 500 ml żurek starter (sour rye, from a Polish shop)
  • 1 ring of kiełbasa wiejska (about 500 g)
  • 150 g smoked pork belly
  • 1 litre water or stock
  • 3 potatoes
  • 1 onion
  • 2 garlic cloves
  • 2 bay leaves, 3 allspice berries
  • 1 tsp dried marjoram
  • 100 ml soured cream (optional)
  • 4 eggs
  • salt, pepper and 1 tsp horseradish (optional)

Method

  1. Hard-boil the eggs (about 10 minutes), cool and peel them.
  2. Dice the pork belly and fry it in a large pan until the fat runs. Add the chopped onion and soften it.
  3. Add the water or stock, the bay leaves, allspice and diced potatoes. Simmer for 15 minutes.
  4. Slice the kiełbasa, add it to the soup and simmer for 10 minutes.
  5. Stir the starter, pour it into the pan and bring the soup back to the boil, stirring.
  6. Add the crushed garlic and the marjoram, rubbed between your palms. Season with salt, pepper and, if you like, horseradish.
  7. Mix the soured cream with a few spoonfuls of the hot soup and stir it in. Serve with the halved eggs and a slice of bread.