Polish Ryemeal Soup
Try the Scott Pete take on the traditional Polish soup known as “Zurek”.
Ingredients
For the Ryemeal
- 3/4 cup rye flour
- 2 cups of water boiled and cooled
For the Soup
- 1/2 pound Scott Pete Polish Sausage
- 1/2 pound of soup vegetables, chopped (carrots, parsnips, celery, leeks)
- 1 pound potatoes, peeled and cubed
- 1 onion, chopped
- 1 tablespoon all-purpose flour mixed with 4 tablespoons water
- 1 garlic clove crushed
- 3 hard-cooked eggs
Directions
- 1 For the ryemeal:
- 2 In a medium bowl, mix rye flour and water. Pour into ceramic bowl and cover with cheesecloth. Let stand in a warm place for 4-5 days.
- 3 For the soup:
- 4 In a large soup pot, bring vegetables and water to a boil. Reduce heat and let simmer for 30 minutes. Strain the broth and discard the vegetables
- 5 In a soup pot, fry together the chopped onion and sausage until lightly browned.
- 6 Add the vegetable broth, potatoes, and ryemeal sour that you made earlier. Bring to a boil, reduce heat and simmer until potatoes are al dente.
- 7 Whisking constantly, add the flour-water mixture, garlic, and a little salt. Bring soup back to boil, reduce to a simmer and cook until potatoes are soft.
- 8 Serve in bowls with half a hard-cooked egg in each serving.
