Żurek with Sausage and Egg

A classic Polish sour rye soup with smoked sausage and egg, typically served for lunch in cold weather.

30 minutes 4 servings 6 ingredients

Ingredients

We add only what we sell. The rest is up to you.

Method

  1. Boil the diced potatoes until tender
  2. Hard-boil the eggs, peel and cut in half
  3. Slice the sausage into rounds and fry in a pan
  4. Pour the żurek soup into a pot and heat it up
  5. Add the boiled potatoes and fried sausage
  6. Season with minced garlic and marjoram
  7. Ladle into bowls and top each with egg halves

Products from this recipe

Zurek Soup 1L Zurek Soup 1L 3.62 EUR KRAKOWSKA Dry Sausage 345 g KRAKOWSKA Dry Sausage 345 g 8.66 EUR

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