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Polish żurek

Sour rye soup with white sausage and egg.

• €1.91 per person (estimate)
• 40 min
• Medium
• Season: autumn, winter

Ingredients for 2 people

• Rye sourdough starter (zakwas) · 300 ml
• White sausage · 1
• Potatoes · 200 g
• Garlic · 2 cloves
• Eggs · 2
• Marjoram · 1 tsp

Method

1. Fry 2 cloves of garlic and 1 white sausage in a drizzle of oil over a medium heat for 4 to 5 min.
2. Add 200 g of diced potatoes and 300 ml of rye sourdough starter (zakwas), add just enough water to cover, then cover and simmer over a low heat for 20 to 22 min until the potatoes are tender.
3. Boil 2 eggs for 9 to 10 min until hard-boiled, then peel and halve them.
4. Stir 1 tsp of marjoram into the soup and serve with the halved eggs.

Price estimated from average supermarket prices in France (non-organic). In the app, it adjusts to your shop and region, and to the prices you log.