Sour Rye Soup €2,07

This Sour Rye Soup is inspired by the Polish soup named Zurek. A nutritious and delicious soup that often gets served on Easter. This soup is a full meal!

The light sourness of the Sour Rye Soup comes from “zakwas”; rye flour that is fermented in water. The Rye flour in water is put in a glass jar and put on a warm place for a few days untill it reaches the wanted sourness.

In the future I will add a recipe for making “Zakwas” at home yourself on this page, which is way cheaper than buying it. In the price of the recipe is for now bought “zakwas” calculated.

A white sausage called biała kiełbasa is added to the soup in Poland. I add Dutch pig-sausage because that is cheaper for me. You can add a sausage to your liking/available where you live. If you can find the biała kiełbasa in your neighbourhood I would definitely give that a try though!

Budget-tips:

• You can freeze the Sour Rye Soup if you leave the cooked egg out. Yhis means you can also make this soup if you live alone, and make a nice stach.
• Leftover you can add: Chives, parsley, carrot, all types of mushrooms, meat scraps, turnip, parsley root, parsnip.

Tips for big eaters:

• Cook more potatoes per person and buy the biggest celeriac you can find.
• You could also add an extra cooked egg for more protein.
• You can also eat it with (more) bread.

Other tips:

• Make sure you buy the “zakwas”, the starter for Zurek, sometimes also just called “Zurek”. And not the ready to go “Zurek” that is the finished soup that you only need to warm up!
• If you leave out the meat and/or egg this soup can be eaten by vegetarians and vegans.
• Tastes great with a chunk of nice brown bread!

Sour Rye Soup €2,07

Recipe by Chef Labecaque

Servings

6

servings

Prep time

5

minutes

Cooking time

30

minutes

Ingredients

• 1 bottle Zurek Zakwas fermented sour rye

• 1 can of sliced Mushrooms

• 250 ml Cream

• 1 Celeriac

• 6 Eggs

• 500 gram fresh Sausage

• 1 Onion

• 1 kilo Potatoes

• A few sprigs of Leaf Celery (or Parsley)

• 3 broth cubes

• 

Directions

• Boil the eggs seperately and peel them.
• Peel the potatoes and celeriac. Cut the potatoes in half if they are really big. Cut the celeriac in chunks or discs. cut the onion and Leaf celery in pieces.
• Cook de potatoes, celeriac, hard part of the celery leaves and onion in water with the broth cubes.
• When thos are done you can add the zurek zakwas, mushrooms, the rest of the leaf celery and sausage.
• When the sausage is done you can turn off the stove and add the cream. Add salt to taste. Garnish with the cooked eggs and some black pepper.

Costs for Sour Rye Soup:

Costs of the ingredients last updated on: 09-10-2024 (see FAQ):