Traditional Sour Rye Soup - photo 1
← Recipes

Traditional Sour Rye Soup

Pikantne Soups Main Dishes 2880 min Medium 16 wyświetleń ~39.32 PLN - (0)
Rate:
(0)
Start Cooking

Description

Traditional żur is a classic, aromatic Polish soup made with rye sourdough, featuring a distinct sour note and a delicate, meaty depth thanks to smoked products. It originates from the central and eastern regions of Poland; often served at Easter breakfast or as a hearty main dish. It is usually accompanied by white sausage, boiled potatoes, and hard-boiled eggs; it tastes great with a spoonful of sour cream and chopped chives. Visually, żur has a creamy, slightly cloudy consistency, a light beige-cream color with small pieces of meat and carrot, and a green accent of chives.

Ingredients (19)

Servings:
4
  • Rye sourdough 400 ml
  • Raw white sausage 500 g
  • Smoked bacon 200 g
  • Carrot 1.3 szt.
  • Parsley root 0.8 szt.
  • Celery root 60 g
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Potatoes 2.7 szt.
  • Wheat flour 20 g
  • Butter 20 g
  • Egg 2 szt.
  • 🌿 Przyprawy
  • Bay leaf 13.3 szt.
  • Allspice 3 g
  • Dried marjoram 2 łyżeczki
  • Salt 6 g
  • Black pepper (whole) 3 g
  • ✨ Opcjonalne
  • Sour cream 18% 100 g
  • Fresh chives 10 g
💰 Szacowany koszt dania: ~39.32 PLN (9.83 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Sourdough starter

1

Preparing the sourdough starter (if you're not using a ready-made one): in a sterilized jar, place 100 g of whole grain rye flour and 100 ml of lukewarm water (temperature about 30–35°C). Mix with a wooden spoon until smooth, cover with a linen cloth, and set aside in a warm place (about 20–25°C). Repeat feeding every 24 hours: add 50 g of flour and 50 ml of lukewarm water, mix, and set aside. After 48 hours, the sourdough should taste sour, be slightly bubbly, and smell pleasantly of fermentation - then it can be used. You will need 400 ml of ready sourdough.

Ingredients: Rye sourdough
Use a clean, sterilized jar and a wooden spoon. Temperature is key: too cold and fermentation is slow, too hot and it kills the culture. If after 48 hours there are no bubbles or sour smell, feed it for another 24 hours or use store-bought sourdough.

Broth

2

Prepare the broth: pour 2 liters of water into a large pot (at least 3-4 l). Add smoked bacon (200 g), peeled carrot, parsley, celery, half an onion (75 g) cut in half, bay leaves, and allspice. Slowly heat to a boil over medium heat.

Ingredients: Smoked bacon, Carrot, Parsley root, Celery root, Onion, Bay leaf, Allspice
Use a pot with a capacity of at least 3 liters so that the broth has room to cook. Heat slowly — vigorous boiling will cause cloudiness. A wooden spoon will help arrange the ingredients.
3

When the water starts to boil, reduce the heat to low, skim off the foam and impurities with a slotted spoon for 8–10 minutes. Then partially cover the pot and simmer very gently for 45–60 minutes — the broth should be gently bubbling. After this time, check the tenderness of the bacon and vegetables.

Ingredients: Smoked bacon, Carrot, Parsley root, Celery root
Skimming the foam results in a clear broth. Do not boil on high heat, as the meat will become tough. A cooking time of 45–60 minutes ensures flavor extraction without breaking down the vegetables.

Preparation of the sausage and accompaniments

4

In the meantime, bring a separate pot of salted water to a boil with the potatoes (400 g): place the peeled and chopped potatoes in, cover with cold water, heat to a boil, and cook for 15–20 minutes until soft (you can check with a fork — it should go in smoothly and without resistance). Also, boil 2 eggs hard: place the eggs in a small pot, cover with cold water, heat to a boil, and once boiling, cook for 9 minutes, then rinse with cold water.

Ingredients: Potatoes, Egg
Use a medium pot for the potatoes. If you cut the potatoes into even pieces (about 3 cm), they will cook evenly. The eggs will be hard after 9 minutes of boiling, while a cold shower will stop the cooking process.

Preparing the sausage

5

Prick the white sausage (500 g) in several places with a fork to prevent it from bursting and to maintain its nice shape. Place the sausage in a second pot with cold water, heat to a gentle boil, and cook for 12–15 minutes over low heat. After cooking, remove it, set it aside on a board, and after 5 minutes, slice it into pieces 1–1.5 cm thick or serve whole.

Ingredients: Raw white sausage
Pricking prevents the casings from bursting. Cook on low heat to avoid the skin falling apart. You can also brown the sausage in a pan until golden if you prefer a more intense flavor.

Straining the broth

6

After 45–60 minutes of cooking, remove the bacon and vegetables with a strainer. Strain the broth through a sieve into a clean pot to make it clear. Cut the meat from the bacon and chop it into small pieces — you can add the meat back to the soup or use it for serving.

Ingredients: Smoked bacon, Carrot, Parsley root, Celery root
Use a fine sieve and a large bowl or another pot to strain. Do not throw away the vegetables you removed — you can chop some and add them to the soup if you want a heartier consistency.

Soup - combining the sourdough

7

Into the hot strained broth (about 1.5–1.7 l), gradually pour in 400 ml of rye sourdough, stirring with a ladle. Gently bring to a boil over medium heat, but do not allow it to boil vigorously (this may cause the cream to separate if you are using it). Taste the soup — it should have a pleasant sourness. If it is too sour, add a little boiled water; if not sour enough, add 50 ml of sourdough at a time and taste.

Ingredients: Rye sourdough
Stir slowly to evenly distribute the sourdough. Do not cook the soup for long after adding the sourdough (5–10 minutes is enough), as long-cooked sourdough can become too intense and bitter.

Soup - seasoning and roux

8

Add the chopped bacon back to the soup along with the pressed garlic (10 g). Season with salt (6 g) and a few peppercorns (3 g). In a small pan, melt the butter (20 g), add the flour (20 g), and sauté over low heat for 1–2 minutes, stirring with a whisk until a light roux forms (not browning). Gradually pour in about 100 ml of hot soup into the roux, stirring vigorously to dissolve any lumps, then pour the entire mixture back into the pot and mix thoroughly. Cook together for 3–5 minutes to thicken the soup with the roux.

Ingredients: Butter, Wheat flour, Garlic, Salt, Black pepper (whole)
Use a small frying pan or saucepan and a whisk for the roux. The roux should not burn — stir constantly. If the soup becomes too thick, add hot water in 50 ml increments until the desired consistency is reached.

Finishing the soup

9

Add dried marjoram (4 g) to the soup and cook for another 2 minutes. Taste and season with salt and freshly ground pepper if needed. If you want to reduce the acidity, add a tablespoon (about 25 g) of sour cream to the plate just before serving or lighten the soup with cream (optionally 100 g) — in that case, temper the cream: mix 2–3 tablespoons of hot broth with the cream in a bowl, then slowly pour it into the soup while stirring.

Ingredients: Dried marjoram, Sour cream 18%
Add marjoram and cream gradually, tasting as you go. If you don't want a roux, you can thicken the soup with more sourdough or blended vegetables from the broth.

Serving

10

On the plates, place a portion of cooked potatoes (100 g per person) or add the potatoes to bowls with soup to taste. On the soup, arrange slices of white sausage (or a whole piece), half of a hard-boiled egg (one egg for two people), and sprinkle with finely chopped chives (optional). Serve hot.

Ingredients: Raw white sausage, Egg, Potatoes, Fresh chives, Sour cream 18%
Use deep soup plates. If you are serving cream, you can give each guest a teaspoon of cream to swirl into their plate.

Fun Fact

💡

Sour rye soup is one of the oldest Polish soups made with sourdough; historically, it was used as a way to preserve grain and enrich the diet during fasting periods. In some regions of Poland, sour rye soup was a must-have at Easter breakfast.

Best for

Wielkanoc chłodne dni rodzinne obiady

Tips

🍽️ Serving

Serve the sour rye soup hot in deep plates. Boiled potatoes and halved eggs will complement it. For a richer flavor, you can brown slices of sausage in a pan before serving. Sour cream balances the acidity, and fresh chives add a contrast of color and aroma.

🥡 Storage

Store the soup in the refrigerator in a closed container for up to 3 days. Add the sourdough only when reheating — prolonged cooking after adding the sourdough is not recommended. For reheating, use a pot and heat on low, possibly adding a little water if the consistency has thickened. Add the cream just before serving.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Traditional Chicken Broth 180 min

Traditional Chicken Broth

Soups
Traditional roasted pork loin with apples and rosemary with roasted vegetables 150 min

Traditional roasted pork loin with apples ...

Main Dishes
Lentil soup with spices 50 min

Lentil soup with spices

Valentine's Day
Pumpkin Soup with Coconut Milk 90 min

Pumpkin Soup with Coconut Milk

Valentine's Day
Beef and Chicken Broth 90 min

Beef and Chicken Broth

Soups
Seafood Fish Soup 90 min

Seafood Fish Soup

Valentine's Day

Recipe Categories

Soups
Soups in: Valentine's Day

Warming soups, perfect for a romantic dinner, that will create a cozy atmosphere.

See all recipes in this category
Main Dishes
Main Dishes in: Valentine's Day

Exquisite main dishes that will delight with their flavor and aroma, perfect for a romantic dinner.

See all recipes in this category
Reklama