Żurek (Sour Rye Soup with Sausage and Egg)
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Ingredients
- 4 pork sausages
- 100 g smoked bacon lardons
- 400 g waxy potatoes
- 2 garlic cloves
- 1 tsp marjoram
- 100 ml soured cream
- 4 eggs
- 900 ml chicken stock
- 2 tbsp white wine vinegar
Nutrition (per serving)
- Calories
- 450 kcal
- Protein
- 22.5 g
- Carbohydrate
- 24.8 g
- of which sugars
- 3.2 g
- Fat
- 28.5 g
- of which saturates
- 11.4 g
- Fibre
- 2.4 g
- Salt
- 3.75 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Hard-boil the eggs in a pan of water for 9 minutes, then cool under cold running water, peel and halve.
- 2
Fry the sausages whole in a large pan for 8-10 minutes until browned and cooked through with no pink remaining, then remove and slice.
- 3
Fry the bacon lardons and crushed garlic in the same pan for 4-5 minutes, then add the diced waxy potatoes, marjoram and chicken stock. Simmer for 15 minutes until the potatoes are tender.
- 4
Stir in the soured cream and white wine vinegar, and return the sliced sausages to the pot to warm through.
- 5
Ladle into bowls and top each with a halved egg.
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