Summary

Ingredients

• 1 glass rye meal, fermented
• 1 ½ liters water
• 200 ml milk
• 1 bunch soup greens, cut into cubes
• 1 packet herbs, mixed (soup herbs)
• 4 cubes vegetable stock
• 4 potato (s), (cut into cubes
• 400 g sausae, meat or bacon, leftovers, cut into cubes
• 1 tablespoon lemon juice
• salt and pepper
• Paprika powder

Print Recipe Pin Recipe

Instructions

1. First add the potatoes and the leftover sausage, meat or bacon to the boiling water with the 4 cubes of vegetable stock and the package of soup herbs. Just before the potatoes are done, add the soup greens and continue to cook for a moment. When everything is cooked, add the glass of Zurek, the milk and the tablespoon of lemon juice. The soup is no longer boiled, just seasoned with pepper, salt and paprika powder.
2. Originally, fried veal sausage slices were added to the soup instead of leftover sausage. The milk can also be replaced by sour cream. If you want, quartered hard eggs can be added to the soup, but in Poland this depends on the region and taste.
3. Zurek is the actual name for the fermented rye meal in the glass and also describes the soup itself. You can `make` the fermented rye meal yourself or buy it for around € 1.50 at a Silesian sausage stand in the market or in a Silesian shop. It is a slightly sour soup and is particularly popular in Poland on festive days.