Entree: Poland – Silesia – Żur Śląski (Silesian sour rye soup with smoked sausage, potatoes, and hard-boiled eggs)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 2 tbsp (30 ml) lard or unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 lb (454 g) potatoes, peeled and diced into 1/2-inch (1 cm) cubes
- 2 smoked kielbasa sausages, approx. 12 oz (340 g) total, sliced into 1/4-inch (6 mm) rounds
- 4 large eggs, hard-boiled and halved, approx. 200 g total
- 6 cups (1.4 L) chicken or vegetable broth
- 2 cups (480 ml) fermented rye starter (żur/zakwas)
- 1 tbsp (15 ml) white vinegar, or to taste
- 2 bay leaves
- 5 whole allspice berries
- 1 tsp (1 g) dried marjoram
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
- 4 tbsp (60 ml) sour cream (optional, for serving)

Instructions

1. In a large pot, heat the lard or butter over medium heat until shimmering. Add the chopped onion and cook until soft and translucent, about 5–7 minutes. Stir in the minced garlic and cook 30 seconds more.
2. Add the sliced kielbasa and brown lightly for 2–3 minutes to render some fat and develop flavor.
3. Add the diced potatoes, bay leaves, and allspice berries. Pour in the chicken or vegetable broth and bring to a gentle boil. Reduce heat to a simmer and cook until potatoes are tender, about 12–15 minutes.
4. While the potatoes cook, warm the fermented rye starter in a small saucepan over low heat (do not boil) to take the chill off; this helps prevent curdling when added to the soup.
5. Once potatoes are tender, slowly stir the warmed rye starter into the soup. Simmer gently for 5–7 minutes to meld flavors. Add the white vinegar a little at a time, tasting to reach a pleasant sourness.
6. Stir in the dried marjoram and season with salt and freshly ground black pepper to taste. Remove and discard the bay leaves and allspice berries.
7. To serve, ladle the soup into bowls, place two hard-boiled egg halves into each bowl, and garnish with chopped parsley. Add a dollop of sour cream if desired and serve hot with rye bread.
8. Reheat gently when serving leftovers; if soup thickens, thin with a little water or broth and adjust seasoning.