Żurek Polish Sourdough Soup by @russischraclette

96h35

4 servings

🌾

100 g

Cracked rye

💧

400 ml

Water

🧄

1 clove

Garlic

🌿

Bay leaf

🌰

Allspice

🍞

Old bread

🌾

Rye sourdough starter

🍲

500 ml

Vegetable broth

🥔

200 g

Waxy potatoes

🧅

1

Onion

🥕

1

Carrots

🫗

Vegetable oil

🌿

2 tsp

Marjoram

🥛

100 g

Sour cream

🥚

2

Eggs

🍖

Vegan sausages

🧂

Salt

⚫

Black pepper

🌿

Parsley

🌿

Chervil

🥛

Vegan cream

  1. Mix

    Mix the cracked rye and water, then ferment for 3–4 days.

  2. Add

    Add garlic, bay leaf, allspice, and a crust of old bread to the sourdough starter.

  3. Peel

    Peel and dice the onion, press or finely chop the garlic, and sauté them together in vegetable oil until translucent.

  4. Sauté

    Add the marjoram, potatoes, and vegan sausages, sauté for about 5 minutes, and deglaze with vegetable broth.

  5. Rub

    Rub the marjoram between your hands into the pot.

  6. Cook

    Cook for 15–20 minutes, until the potatoes are tender, while separately hard-boiling, cooling, and peeling the eggs.

  7. Stir

    Remove the soup from the heat and stir in the rye sourdough starter after stirring it well so all the flour is dissolved in the liquid.

  8. Let the soup steep over low heat for 5–10 minutes so it thickens, then remove it from the heat.

  9. Stir

    Stir in sour cream or vegan cream, season with salt and black pepper, and serve garnished with fresh herbs.

  10. Place

    Alternatively, cook the potatoes separately and place them on the plate before adding the soup.

Żurek Polish Sourdough Soup by @russischraclette

96h35

4 servings

🌾

100 g

Cracked rye

💧

400 ml

Water

🧄

1 clove

Garlic

🌿

Bay leaf

🌰

Allspice

🍞

Old bread

🌾

Rye sourdough starter

🍲

500 ml

Vegetable broth

🥔

200 g

Waxy potatoes

🧅

1

Onion

🥕

1

Carrots

🫗

Vegetable oil

🌿

2 tsp

Marjoram

🥛

100 g

Sour cream

🥚

2

Eggs

🍖

Vegan sausages

🧂

Salt

⚫

Black pepper

🌿

Parsley

🌿

Chervil

🥛

Vegan cream

Preparation Steps

  1. Step 1/10

    Mix the cracked rye and water, then ferment for 3–4 days.

    🌾Cracked rye
    💧Water
    🫙Jar
    🥣Mixing bowl

  2. Step 2/10

    Add garlic, bay leaf, allspice, and a crust of old bread to the sourdough starter.

    🧄Garlic
    🌿Bay leaf
    🌰Allspice
    🍞Old bread
    🫙Jar

  3. Step 3/10

    Peel and dice the onion, press or finely chop the garlic, and sauté them together in vegetable oil until translucent.

    🧅Onion
    🧄Garlic
    🫗Vegetable oil
    🔪Knife
    🪵Cutting board
    🍲Pot
    🥄Wooden spoon

  4. Step 4/10

    Add the marjoram, potatoes, and vegan sausages, sauté for about 5 minutes, and deglaze with vegetable broth.

    🌿Marjoram
    🥔Waxy potatoes
    🍖Vegan sausages
    🍲Vegetable broth
    🍲Pot
    🥄Wooden spoon

  5. Step 5/10

    Rub the marjoram between your hands into the pot.

    🌿Marjoram
    🍲Pot

  6. Step 6/10

    Cook for 15–20 minutes, until the potatoes are tender, while separately hard-boiling, cooling, and peeling the eggs.

    🥔Waxy potatoes
    🥚Eggs
    🍲Pot

  7. Step 7/10

    Remove the soup from the heat and stir in the rye sourdough starter after stirring it well so all the flour is dissolved in the liquid.

    🌾Rye sourdough starter
    🍲Pot
    🥄Wooden spoon

  8. Step 8/10

    Let the soup steep over low heat for 5–10 minutes so it thickens, then remove it from the heat.

    🍲Pot

  9. Step 9/10

    Stir in sour cream or vegan cream, season with salt and black pepper, and serve garnished with fresh herbs.

    🥛Sour cream
    🥛Vegan cream
    🧂Salt
    ⚫Black pepper
    🌿Parsley
    🌿Chervil
    🍲Pot
    🥄Wooden spoon

  10. Step 10/10

    Alternatively, cook the potatoes separately and place them on the plate before adding the soup.

    🥔Waxy potatoes
    🍲Pot

Composition

Ingredients

Types

Grains, Liquid, Vegetables, Spices, Bakery, Condiments, Dairy, Eggs, Meat substitute, Herbs

Ingredients

Cracked rye, Water, Garlic, Bay leaf, Allspice, Old bread, Rye sourdough starter, Vegetable broth, Waxy potatoes, Onion, Carrots, Vegetable oil, Marjoram, Sour cream, Eggs, Vegan sausages, Salt, Black pepper, Parsley, Chervil, Vegan cream

Notes

Cracked rye (for the sourdough starter), Water (for the sourdough starter), Garlic (for the sourdough starter, 1–2 cloves, for the soup), Bay leaf (for the sourdough starter), Allspice (for the sourdough starter), Old bread (a crust, for the sourdough starter), Carrots (1–2 carrots), Sour cream (Schmand), Eggs (optional, cooked), Vegan sausages (optional), Parsley (fresh, for garnish), Chervil (fresh, for garnish)

Allergens

Gluten, Milk, Eggs, Soy

Dietetics

Dietary regimen

Sugar-Free, Vegetarian, Pescatarian

Calories

290 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 34g, Fat: 13g, Fiber: 4g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 650mg, Potassium: 480mg, Calcium: 90mg, Iron: 1.8mg

Vitamins

Vitamin A: 350µg, Vitamin C: 12mg, Vitamin B6: 0.3mg

Preparation

Time Information

Preparation

96 hours 0 minutes

Cooking

35 minutes

Overall

96 hours 35 minutes

Difficulty

Level

Hard (3/4)

Steps

10 steps

Equipments

Utensils

Mixing bowl, Knife, Cutting board, Pot, Wooden spoon, Jar

Appliances

Stove

Type

Type

Type Of Dish

Soup

Occasions

to inform

Origin

Source

Platform

instagram

Original Creator

@russischraclette

Origin

Cuisine

Polish

Geographic

Poland, Europe

Various

Aspect

Texture

Creamy, Thick, Hearty

Flavors

Sour, Savory, Garlicky, Herby, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 3-4 days (in an airtight container,refrigerated), sourdough starter (Zakwas) : 3-4 days to ferment, then use fresh (room temperature, covered loosely, away from direct sunlight), freezing : up to 2 months (without the sour cream or egg garnish, as dairy and boiled eggs do not freeze well)