Żurek with bread is a classic Easter dish and only one of hundreds of variations of this enduring soup.
An ancient traditional dish across the Carpathian mountains through to the Ukraine steppe, the Polish have refused to let it fall out of favour, and even make it easier to make with commercial versions of the rye sourdough leaven that is the basis for the soup.
- 1.5 liters water
- 400 g smoked pork ribs
- 500 g white sausages, whole
- 500 ml żur (rye leaven)
- 4 boiled eggs
- 400 g (4) bread slices
- 6 tablespoons cream
- 2 tablespoons of dried marjoram
- 2 garlic cloves, unpeeled
- 2 tsp vegetable bouillion
- 1 tsp black pepper
- 1 tsp salt
Bring the water to a low boil in a large pot, add the vegetable bouillion and the ribs. Cook for 60 minutes.
Remove the ribs from the pot, leave to cool, then strip the meat off the bones.
Meanwhile add the sausages to the soup, reduce heat and simmer for 20 minutes. Add the rib meat and rye
leaven, cook for 10 minutes.
Meanwhile toast the whole garlic cloves in a frying pan for 10 minutes, remove and crush with the marjoram.
Take the soup off the heat, add the cream and season.
Remove the sausages from the soup, cut into slices, put it back into the soup pot.
Serve in bowls with a slice of bread in each bowl.