Polish Rye Soup recipe - ingredients, nutrition and when to eat it
Polish rye soup is made by simmering sausage, potatoes, and eggs in a tangy fermented rye starter.
Polish rye soup is made by simmering sausage, potatoes, and eggs in a tangy fermented rye starter. Its mild, hearty flavor pairs with the saltiness of the sausage, making it a satisfying lunch or dinner.
World cuisine · 40 minutes to cook
Tips: Making the traditional fermented starter takes time, so using store-bought żurek starter can cut down the cooking time considerably.
Tips: The starter’s tanginess varies by brand, so taste before adding salt at the end.
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Ingredients (1 serving)
- Water — 250 ml
- Malt powder — 1 Tbsp
- Rye bread — 0.5 pc
- Vienna sausage — 3 pc
- Potato — 0.5 pc
- Egg — 1 pc
- Onion — 0.3 pc
- Garlic — 1 pc
- Bay leaf — 1 pc
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp
- Sour cream — 1 Tbsp