Zalewajka

Zalewajka (Polish Rye-Flour and Cream Soup)

A rustic Polish soup made by thickening a meat broth with rye flour and enriched with cream, butter, and garlic. It is the kind of humble, warming dish eaten in village kitchens across Poland.

Prep

10 min

Cook

30 min

Total

40 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •1.5 L (1½ qt) meat broth (preferably pork or chicken), use a stock made from smoked meat if you want the classic Podlasie flavor
• •200 g (7 oz) smoked kielbasa or other smoked meat, such as smoked pork ribs or smoked bacon slab; dice small
• •60 g (½ cup) rye flour, traditionally light rye flour (żytnia); a 50/50 blend of rye and all-purpose flour is the closest home-kitchen substitute
• •1 medium onion, finely chopped
• •200 ml (¾ cup + 1 tbsp) sour cream (18% fat), Polish śmietana is closest; crème fraîche also works
• •1 tbsp butter, unsalted
• •3 cloves garlic, minced, plus more to taste
• •1 large egg yolk, optional, for thickening and richness
• •1 tbsp chopped fresh marjoram, or 1 tsp dried; parsley is an acceptable substitute
• •1 tsp salt, adjust to taste
• •0.5 tsp (½ tsp) ground black pepper
• •1 tbsp chopped chives or dill, for garnish

Steps

1. 1 Pour the broth into a pot, add the diced smoked meat and chopped onion, and bring to a gentle simmer over medium heat. Cook for 10 minutes so the meat warms through and the onion softens.
2. 2 While the broth heats, melt the butter in a small skillet over medium heat. Add the rye flour and stir constantly for about 2 minutes to make a light roux; do not let it brown.
3. 3 Whisk the flour-butter paste into the simmering broth a tablespoon at a time, stirring continuously to prevent lumps. Simmer for 5 minutes until the soup thickens slightly and tastes mellow, not raw-floury.
4. 4 In a bowl, whisk the sour cream with the egg yolk (if using) and the minced garlic. Temper the mixture by ladling in about 250 ml / 1 cup of the hot soup, whisking constantly.
5. 5 Pour the tempered cream mixture back into the pot, stir well, and warm the soup gently for 2 to 3 minutes; do not boil, or the cream may curdle.
6. 6 Season with salt, pepper, and marjoram. Taste and add more garlic if you like it punchy.
7. 7 Ladle into bowls, top with chives or dill, and serve hot with crusty rye bread. Consume the same day; do not reboil leftovers, as the cream may split.