Zurek (Polish sourdough soup)

Preparation: 60 min.

Ingredients

• 500 ml rye sourdough starter
• 200 g bacon
• 1 onion
• 1 clove garlic
• 3 sprigs of curly parsley
• 2 Litres broth
• 4 sausages (kielbasa)
• 4 eggs
• 2 tsp horseradish
• 1 tsp dried marjoram
• 3 tbsp sour cream
• salt
• pepper
• vegetable oil
• rye bread (for serving)

Utensils

MaxoMixx hand blender, cutting board, knife, frying pan, large pot, spatula, saucepan, whisk

Method:

1. Cube bacon, onion, and garlic. Roughly chop parsley. Fry bacon in a frying pan until crispy. In a large pot, brown onion and garlic with vegetable oil over medium heat. Add the crispy bacon. This helps in building up a deep, savoury flavour that’s quintessential for a good Zurek.

2. Deglaze with broth, then add Polish sausages (kielbasa, for example). Let everything simmer over low heat for approx. 30 min. As the sausages cook in the broth, they further intensify the meaty flavours of the soup. Boil the eggs in a saucepan for approx. 8 min.

3. Once cooked, the sausages can be taken out from the soup, sliced, and set aside for serving.

4. Last but not least, the hero of this recipe—the sourdough starter—will make its appearance. Add half of the sourdough starter at the beginning so the soup doesn't get too sour. If necessary, add more sourdough to get the desired taste. Then add the horseradish and marjoram. While horseradish and marjoram are the typical choices, feel free to get creative here.

5. Purée the soup with a hand blender. Let cook for a few minutes more over low heat. Add the cream.

6. Peel and halve the boiled eggs. Cut the sausage into slices. Divide the soup into soup bowls, add the sliced sausages, a dollop of sour cream, and a hard-boiled egg. Season with salt and pepper. Garnish with parsley and serve with rye bread slices. Enjoy!

Tip: With your favourite Bosch toaster next to the menu at the Easter table, serve the soup with a slice of freshly toasted rye bread for the finishing touch.