Sometimes called the ‘yesterday’s menu soup’, żurek is a dish that has been enjoyed by many generations of Poles.

There are as many recipes for cooking zurek as there are regions of Poland. It is made differently in Krakow (with vegetables) than in Kielce, Podlasie, Namyslow and elsewhere. The one essential, common ingredient is the leaven made of fermented rye flour with a piece of whole-meal bread crust.

Every Tuesday at Mama’s you can enjoy the taste of this traditional polish soup, served with eggs and croutons.

Zurek recipe

Ingredients: 100 g of whole-wheat rye flour, 250 g of carrot, leak, celeriac and parsley, 200 g of white sausage, water, salt, flour, garlic, marjoram. Allow the flour to sour in the water for a few days. Cook a stock from mixed vegetables, strain, add sour flour liquid (zur), spice with flour, bring to boil, add salt. Add white sausage cut into small pieces, spice with garlic or marjoram. Serve with hard boiled eggs cut into halves.