Update date: 7 July 2014

'Żur Śląski' - Silesian sour rye soup


  • 4 l water
  • 600 g ribs
  • some dried mushrooms
  • ½ l sour rye flour
  • 2 garlic cloves
  • 300 g sausage (kiełbasa zwyczajna)
  • 2 eggs
  • salt
  • pepper
  • marjoram



Boil the ribs in the water until tender, take the meat out and add the crushed or finely chopped garlic and precooked mushrooms. Then pour in the sour rye flour and boil for 20 minutes. After boiling, add the hard-boiled eggs cut into quarters, the diced sausage, herbs and seasoning. Serve with mashed potatoes and fried bacon or with bread.



This meal was prepared by the "Delfin" Company - Adam Janiszewski from Mysłowice during the 2nd "Silesian Tastes Festival 2007" in Cieszyn.