This is my first Easter in Poland and as I'm home alone (with the dog) I decided not to attempt anything too eggstravagant (extravagant). I did however manage to make żurek in five minutes using a packet of soup and some hard boiled eggs left over from yesterday's eggciting eggsperiment (exciting experiment). It was quite a novelty for me to have something like this for breakfast as I usually eat cereal or toast.
Żurek is a sour rye soup which originated in Poland and is often served at Easter, sometimes people add boiled carrots, potatoes (as more of a meal), white sausage or other kinds of meat. I decided to keep it simple and serve it with bread. If you've ever been to a supermarket here, you may have noticed bottles containing an unusual creamy liquid, this is ryemeal sour (żur or kwas), if you have time, you can use it to make the soup. If you have even more time you can actually ferment the rye flour yourself (this takes about a week).
You will need:
A packet of instant żurek
Boiled eggs, peeled, halved
Cooked sausage, meat, potatoes or carrots (optional)
A roux (flour and fat mix to thicken if necessary)
Water (see back of packet)
Mix the powdered soup in a saucepan with the water. Once mixed, boil the soup, stirring continuously. If you find that the soup has too much water, add a roux. This morning I actually just sieved flour into it, making sure there were no lumps, it worked. Add the boiled eggs and other cooked ingredients, stir, turn off the heat and serve. If you're feeling adventurous you could even try to serve it in a traditional bread bowl!
Be careful not to leave the soup to cool before serving as it may form a rather unappetising skin.