Żurek (Sour Rye Soup) Shooters

Ingredients

• 6 cups Vegetable Broth
• 1/2 cup Żurek Starter (Sour Rye Flour)
• about 14.2 g Dried Mushrooms
• 1/2 medium Onion
• 2 cloves Garlic
• about 113 g Smoked Sausage (Kiełbasa)
• 1 tablespoon Potato Starch
• 2 tablespoons Cold Water
• 1 teaspoon Marjoram
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Fresh Parsley (for garnish)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak dried mushrooms in warm water for 20 minutes. Drain and chop.
2. 2In a pot, combine vegetable broth, żurek starter, soaked mushrooms, chopped onion, and minced garlic.
3. 3Bring to a boil, then reduce heat and simmer for 20 minutes.
4. 4Add sliced smoked sausage and simmer for another 10 minutes.
5. 5In a small bowl, whisk together potato starch and cold water until smooth. This is your slurry.
6. 6Slowly pour the slurry into the soup, stirring constantly, until the soup thickens slightly.
7. 7Season with marjoram, salt, and pepper.
8. 8Ladle the żurek into shot glasses or small cups.
9. 9Garnish with fresh parsley and serve warm.

Substitutions

Related Guides