Polish Ryemeal Soup

Try the Scott Pete take on the traditional Polish soup known as "Zurek".


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


For  the ryemeal:

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.

For the soup:

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

In a soup pot, fry together the chopped onion and sausage until lightly browned.

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.

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.

Serve in bowls with half a hard-cooked egg in each serving.

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