Żurek with White Sausage
Sour rye soup with egg and biała kiełbasa — Easter classic that tastes like home.
Chef
Ania Nowak
Published Aug 21, 2026
Prep time
50 min
Servings
4
Steps
4
Ingredients
8
Per serving
420
Est. cost
12.00
Contains gluten, eggs
Ingredients
8 items — check off as you go
Nutrition & cost
Local catalogEstimated from ingredients with amount scaling · values shown per serving. Cook this recipe to log macros in Lifestyle and groceries in Budget.
Est. grocery cost
€12.00
Calories
420kcal
Protein
22g
Carbs
28g
Fats
24g
Matched 4/8 ingredients for nutrition · 4/8 for price.
- żur (sour rye starter)500g→ no nutrition match· €1.50
- broth1000g→ Stock / broth· €1.50
- white sausages200g→ no nutrition match· €4.50
- eggs100g→ Egg· €0.70
- garlic clove5g→ Garlic· €0.30
- Marjoram100g→ no nutrition match· €1.50
- Horseradish100g→ no nutrition match· €1.50
- Bread bowl optional40g→ Bread· €0.50
Track for Budget & Lifestyle
Est. cost: €12.00 for 8 ingredients — shopping list + nutrition log when cooking is on
Instructions
4 steps
- 1
Simmer broth with garlic and marjoram.
- 2
Add żur gradually; cook sausage in the soup.
- 3
Serve with halved boiled egg and horseradish.
- 4
Optional: ladle into a bread bowl.
Reviews & Ratings
0 reviews