Polish Easter soup
Polish Easter soup with white sausage and horseradish is one of the most important dishes on the holiday table, which symbolizes Polish tradition and culinary excellence. The characteristic, slightly sour taste of soup, aromatic white sausage and a distinctive addition of horseradish create a harmonious composition that delights with its richness. This is a soup that perfectly combines the simplicity of ingredients with deep flavor, evoking memories of family gatherings at the table. Polish Easter soup served with a hard-boiled egg, crispy bread and fresh herbs, it is the quintessence of Polish Easter, which has enjoyed unwavering popularity for generations. Read the recipe how to make good soup?
Polish Easter soup recipe
Ingredients for żurek (a Polish dish)
- 500 g smoked ribs
- 500 g white sausage
- 300 g smoked country sausage
- 1 onion
- 1 carrot
- 1 parsley
- 0.5 celery
- a piece of leek
- 500 ml of sour rye soup (ready-made rye sourdough)
- 1 - 2 tablespoons grated horseradish
- 3 bay leaves
- 4 allspice
- 1 tablespoon dried marjoram
- pepper
- salt
Preparation of Easter żurek soup
Pour about 3 liters of water into a large pot and add the ribs. Place the pot over medium heat and bring the water to a boil, removing any scum with a slotted spoon so that the broth is clear.
In the meantime, prepare the vegetables: peel the carrots, parsley and celery, then rinse thoroughly under running water. Add the prepared vegetables to the boiling broth, also add the washed, unpeeled onion and leek. Mix everything together. Add salt to taste, as well as bay leaves and allspice. Cover the pot and cook the broth on low heat for about 1 hour, so that the ingredients release their aroma.
Pierce the white sausage in several places with a fork so that it releases its flavor evenly into the soup. Then add the country sausage, cut into slices. Cook for another 15 minutes, until the sausage is heated through and releases its flavor.
Add marjoram to the soup, rubbing it gently in your hands first to enhance the aroma. Gradually pour in the żurek, stirring regularly and tasting to achieve the right level of sourness in the soup. Cook over low heat for about 10 minutes to allow the flavors to combine well.
Finally, season the soup with horseradish to taste, which will give it a distinctive character. Add salt and black pepper to taste.
Serve the soup hot with pieces of sausage, hard-boiled eggs and fresh bread.
See other recipes
