Żurek, a fermented rye soup, is a standard dish in Poland during the spring, typically served at Easter. For Chef Filliep's version, he encourages you to try fermenting your own rye starter, but don’t be afraid to pick up a premade żurek base. Pair it with a good sausage or two from a local butcher. “The experience of eating and now making żurek is locked in my mind," says the chef at Edmonton's JOLA'S. "It represents the transition of seasons and the arrival of warmer weathe