Gluten-Free Polish Brunch Delight: Creamy Zurek with Crispy Kielbasa

Allergens

Eggs, Dairy (in chicken broth), Soy (potential in kielbasa)

Ingredients

• 1. 200 g gluten
• free rye bread, cubed 2. 6 cups chicken broth (gluten
• free) 3. 3 large eggs 4. 200 g gluten
• free kielbasa sausage, sliced 5. 2 medium onions, chopped 6. 1 leek, white and light green parts, thinly sliced 7. 2 cloves garlic, minced 8. 3 tbsp fresh dill, chopped 9. Salt and pepper, to taste 10. 1 tbsp vegetable oil

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the onions and leek, sautéing until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Stir in the cubed rye bread, coating it with the onion mixture. Cook for 2 3 minutes.
4. Pour in the chicken broth and bring to a boil. Reduce heat and simmer until the rye bread has softened and broken down, about 10 minutes.
5. In a separate bowl, beat the eggs. Slowly pour them into the soup while stirring constantly to prevent curdling.
6. Add the sliced kielbasa and dill to the soup. Season with salt and pepper to taste. Cook for an additional 2 3 minutes, allowing the flavors to meld together.
7. Serve immediately, garnishing each bowl with a sprig of fresh dill.

Chef’s Insight

The combination of creamy Zurek soup and crispy kielbasa offers a delightful balance of textures and flavors, making this dish perfect for a memorable gluten-free brunch experience.

Notes

1. For an even heartier meal, add cooked potatoes or barley to the soup. 2. Use a mix of white and dark meat in the kielbasa for added flavor complexity.