Zurek Soup

Name: Zurek Soup
Yield: 4 servings
Ingredients: 2 cups Rolled Oats; 2 cups Warm Water; Crust of Rye Bread; 1 1/2 lb Polish Sausage; 2 hard Boiled eggs; 1 1/2 qt Water; 1 tb Prepared Horseradish; 1 ts Brown Sugar

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Ingredients

2 cups Rolled Oats ⓘ
2 cups Warm Water ⓘ
Crust of Rye Bread ⓘ
1 1/2 lb Polish Sausage ⓘ
2 hard Boiled eggs ⓘ
1 1/2 qt Water ⓘ
1 tb Prepared Horseradish ⓘ
1 ts Brown Sugar ⓘ

Instructions

In a large mixing bowl, combine the oats with the two cups of warm water. Add the bread crust and cover with a towel. Let the mixture stand until it sours, at least 24 hours. Strain the mixture and reserve the liquid. Cook Polish sausage in 1 1/2 quarts water for about 1 hour. Remove the sausage to cool, and skim the fat from the broth. Combine the skimmed broth and oatmeal liquid. Add horseradish, brown sugar, and salt and pepper. Slice the sausage into small, bite-sized pieces, and add to the broth. Bring the mixture to a boil over a medium-high heat setting. Reduce the heat and simmer until you are ready to serve, about an hour. Can serve with sliced boiled egg and bread.

Nutrition & Diet Analysis (per serving)

429 kcal 21% DV

Protein Fat Carbs

Macronutrients

Protein 10.8g 22% DV

Total Fat 11g 14% DV

Carbs 76.2g 28% DV

Fiber 6.3g 23% DV

Sugar 27.2g 54% DV

Electrolytes

Sodium 10338.2mg 100% DV

Potassium 391.8mg 8% DV

Cholesterol 81.3mg 27% DV

Vitamins & Minerals

Vitamin A 208.8mcg 23% DV

Vitamin C 6.4mg 7% DV

Calcium 208.8mg 16% DV

Iron 8.2mg 46% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).