Polish Ryemeal Soup (Zurek) Recipe

Step 1

In a medium bowl, mix together rye flour with lukewarm water. Pour into a glass jar or ceramic bowl that is large enough for the mixture to expand. Cover with cheesecloth and let stand in a warm place for 4 to 5 days. Featured Video This should make 2 cups or enough for the soup. If the sour isn't used immediately, it can be stored, covered, in the refrigerator for up to 1 week.

Step 2

In a large soup pot, bring soup vegetables and water to a boil. Reduce heat and simmer 30 minutes. Add sausage, return to the boil, reduce heat and cook another 30 minutes. Remove sausage from soup, slice when cool enough to handle, and set aside. Strain stock through a sieve, pressing on the vegetables to extract as much flavor as possible. Discard the vegetables, skim the fat off the stock and return the stock to a clean soup pot. Add the potatoes and ryemeal sour to the stock, adding salt if necessary. Bring to a boil, reduce heat to simmer and cook until potatoes are al dente. Whisking constantly, add flour-water mixture, reserved sliced cooked sausage and garlic-salt paste. Bring the soup to a boil. Reduce to a simmer and cook until potatoes are tender. Serve in heated bowls with half a hard-cooked egg in each serving (if desired), and rye bread on the side.