Polish Soup with Sausage and Quail Eggs (Żurek)

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
• ground pepper
• fresh chopped parsley (for garnish)

Instructions

1. 1.

   Two to three days before serving the Polish soup you should start preparing. Place rye groats in a clean jar, add 400 ml warm water, do not seal the jar but cover it with a piece of bread paper and secure it with a rubber band. Poke holes in the paper with a fork and leave the mixture at room temperature for two to three days; the groats will ferment during this time.

2. 2.

   For the soup peel and dice the onion, potato, and garlic. Slice the sausages. Heat oil in a pot and sauté the sausages with the vegetables. Deglaze with broth, add marjoram, and simmer on low heat for about 20 minutes.

3. 3.

   Hard‑boil the eggs, cool them, peel, and halve them.

4. 4.

   Add the fermented groats to the soup and let it continue cooking for about 5 minutes; add more broth if needed. Remove from heat, stir in sour cream, and season with salt and pepper. Ladle the soup into bowls, place the quail egg halves on top, and garnish with parsley before serving.