Dinner · 60 min · polish

Żurek

Polish flavors, weeknight effort. Rye flour meets white sausage in a 60-minute dinner worth keeping in rotation. It is weeknight cooking that still hits your targets — 43 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Rye flour
• 1 lb White sausage
• 1/4 lb Bacon
• 1 Onion
• 4 cloves Garlic
• 4 Eggs
• 1/2 cup Sour cream
• 1 tbsp Marjoram

Steps

1. Ferment the zakwas first: mix rye flour with warm water and rest 4 days until pleasantly sour — or use a good store-bought starter.
2. Simmer the sausage and bacon with onion 25 minutes into a smoky broth; lift out and slice the meats.
3. Whisk in the zakwas and simmer 10 minutes; the soup should taste distinctly, mouthwateringly sour.
4. Stir in the sour cream off the boil for a silky, rounded tang.
5. Season with crushed garlic, marjoram, salt, and black pepper.
6. Serve in bowls — or bread bowls — with halved eggs and the sliced sausage.

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