Polish · Lunch, Dinner
Żurek (Polish sour rye soup)
Tangy soured soup with bacon, potato and a whole boiled egg.
- Calories
- 390 kcal
- Protein
- 22 g
- Carbs
- 46 g
- Fat
- 13 g
- Prep
- 15 min
- Cook
- 35 min
Per serving, for one person.
Contains: gluten, egg.
Ingredients
- 2½ rashers Back bacon
- 150 g Potatoes
- ½ onion Onion
- 1 clove Garlic
- 1 tbsp Vinegar
- 1 tsp Dried mixed herbs
- 1 egg Eggs
- 1½ crispbreads Rye crispbread
- 200 ml Vegetable stock
- ¼ tsp Salt
- ½ tsp Black pepper
Method
- Fry the bacon, onion and garlic for 6 minutes until the bacon is golden.
- Add the potato, stock and mixed herbs, cover and simmer for 18 minutes until the potato is tender.
- Stir in the vinegar and crumbled crispbread, simmer for 5 minutes until slightly thickened.
- Season with salt and pepper and serve with the halved boiled egg on top.
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