Eastern European

Zurek

Name: Zurek
Total time: 75 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 2 cups zur (fermented rye sourdough starter); 1 lb fresh white kielbasa, sliced into rounds; 6 cups beef or vegetable broth; 4 large eggs, hard-boiled and halved; 4 cloves garlic, minced; 1/2 cup heavy cream; 2 tsp marjoram, dried

A tangy Polish sour rye soup served with smoked sausage and halved hard-boiled eggs.

75 minutes

Serves 4

Lunch

Contains common allergens

Egg Dairy

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Instructions

5 steps

1
In a large pot, bring the broth to a gentle simmer over medium heat, then add the sliced white kielbasa and cook for 20 minutes until the sausage is firm and has infused the broth with smoky flavor.

2
Whisk the zur sourdough starter thoroughly to recombine any settled flour, then slowly stream it into the simmering broth while stirring constantly to prevent curdling.
3
Add the minced garlic and dried marjoram, then reduce the heat to low and simmer uncovered for 25 minutes, stirring occasionally, until the soup thickens slightly and the sourness mellows into a balanced tang.
4
Temper the heavy cream by whisking a ladleful of hot soup into it, then pour the mixture back into the pot and stir gently; do not let it return to a hard boil or the cream may break.
5
Season with salt and freshly ground black pepper to taste, then ladle into bowls and top each serving with two halves of hard-boiled egg and a few extra rounds of sausage.

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