Zurek (Polish Sour Rye Soup)
A tangy, garlicky soup with smoked sausage and a boiled egg, traditionally eaten at Easter. The sour rye starter does the clever work.
- Time30 min plus 3 days
- LevelMedium
- Costabout £1.25 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Three days ahead, mix the rye flour with 300 ml water, 1 garlic clove and the bay leaf in a clean jar. Cover with a cloth and leave somewhere warm. Stir once a day. It is ready when it smells pleasantly sour.
- 2
Put the carrots, parsnip and potatoes in a pan with 600 ml water and the salt. Simmer for 15 minutes until tender.
15 min - 3
Meanwhile, fry the sausage in the olive oil for 5 minutes until browned. Boil the eggs for 8 minutes, cool in cold water and peel.
5 min - 4
Strain the sour rye liquid into the pan, discarding the bay leaf. Add the sausage, remaining garlic, marjoram and pepper. Simmer gently for 10 minutes.
10 min - 5
Taste and add more salt or pepper. Serve in bowls with a halved egg on top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.