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🍲 Polish Zurek Soup with Sausage and Quail Eggs

340 kcal · 30 min · 4 servings

Ingredients

• 100 g rye groats
• 1 onion
• 100 g waxy potatoes
• 2 garlic cloves
• 200 g Polish sausages (e.g. Krakauer)
• 2 tbsp rapeseed oil
• 400 ml vegetable broth
• 1 tsp dried marjoram
• 4 quail eggs
• 100 g sour cream
• salt
• pepper from the mill
• freshly chopped parsley (for garnish)

Instructions

1. 1. Put rye flour into a clean jar.
2. 2. Pour 400 ml of warm water over it.
3. 3. Place a piece of bread paper over the opening.
4. 4. Secure the paper with a rubber band.
5. 5. Poke several holes into the paper with a fork.
6. 6. Let the jar stand at room temperature for two to three days.
7. 7. Peel one onion, one potato, and garlic cloves.
8. 8. Dice the vegetables finely.
9. 9. Slice the sausages.
10. 10. Heat oil in a pot.
11. 11. Sauté the sausages together with the vegetables.
12. 12. Deglaze the mixture with broth.
13. 13. Add marjoram.
14. 14. Simmer the soup for about 20 minutes over low heat.
15. 15. Boil the quail eggs until hard.
16. 16. Cool the eggs down with cold water.
17. 17. Peel the eggs.
18. 18. Halve the eggs.
19. 19. Add the fermented rye flour to the soup.
20. 20. Let the soup simmer for another 5 minutes.
21. 21. Add more broth if necessary.
22. 22. Remove the pot from the heat.
23. 23. Stir in sour cream.
24. 24. Season the soup with salt and pepper to taste.
25. 25. Serve the soup into bowls.
26. 26. Place the halved quail eggs into the soup.
27. 27. Garnish the soup with parsley.
28. 28. Serve the soup immediately.

Nutrition per serving

• kcal: 340
• Protein: 15 g · Fett/Fat: 22 g · Carbs: 22 g