Polish Sour Rye Soup (Żurek) with Smoked Bacon and Sausage

Name: Polish Sour Rye Soup (Żurek) with Smoked Bacon and Sausage
Total time: 10 min
Yield: 9 servings
Cuisine: Polish
Ingredients: 3000 ml water; 1 pc carrot; 200 g celeriac; 5 pc celery root; 200 g smoked bacon; 450 g fresh Polish sausage; 1 tbsp salt; 1000 ml sour rye starter; 3 tbsp dried marjoram; 2 pc garlic; 1 tsp black pepper; 6 pc hard-boiled eggs; 5 tsp prepared horseradish

A creamy, garlicky and lightly sour Polish rye soup made with a fermented rye starter, smoked bacon and fresh sausage, finished with hard-boiled eggs and horseradish.

10 min 695 kcal/serving serves 9

695kcal27gprotein99gcarbs24gfat

polishyourkitchen.comView the original on polishyourkitchen.com More from polishyourkitchen.com on Mello

💧water

🥕carrot

🥣celeriac

🥬celery root

🥓smoked bacon

🌭fresh Polish sausage

🧂salt

🥣sour rye starter

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About Anna Hurning

Polish home cook and cookbook author behind Polish Your Kitchen.

Anna Hurning is a Polish home cook and cookbook author who grew up on her grandmother Stasia's cooking and first came to the United States as an exchange student in 1993. She started Polish Your Kitchen in 2016 to record her family's recipes, and now writes from Szczecin, Poland, where she returned with her family in 2018. She has published five Polish Your Kitchen cookbooks, including My Family Table and a pair of holiday Books of Memories.

Her cooking sticks to the traditional Polish dishes that immigrant families know, from her grandmother's recipes to regional dishes she researches while travelling through Poland, with an occasional modern take. Expect proper pierogi, hearty soups, and the baking that anchors Polish Easter and Christmas tables.

22 Polish recipes on Mello, imported from polishyourkitchen.com.