Żurek is a traditional Polish sour rye soup made with fermented rye starter, called zakwas. It is usually served with white sausage, smoked meat, and hard-boiled eggs.

What does Żurek taste like?

Żurek has a rich, savory flavor with a pleasant sour taste from the fermented rye starter. It's smoky, hearty, creamy, and very comforting.

Can I make Żurek without zakwas?

Zakwas is what gives Żurek its unique flavor, so I don't recommend skipping it. If you don't have time to make your own, bottled zakwas from a Polish deli is a great option.

What's the difference between Żurek and Barszcz Biały?

The biggest difference is the starter. Traditional Żurek is made with fermented rye starter, while Barszcz Biały is usually made with a wheat-based starter. Both soups are popular in Poland, especially at Easter.

Can I make Żurek ahead of time?

Yes! In fact, many people think it tastes even better the next day. Simply store it in the fridge and reheat it gently before serving.

Where can I buy zakwas and white sausage?

Both are usually available at Polish delis and many European grocery stores. Around Easter, larger supermarkets may also carry them.

Can I make Żurek without the sour rye starter?

The sour rye starter is essential for the traditional sour flavor of Żurek, but in a pinch, you might use a bit of vinegar for a slight tang.

What can I substitute for white sausage?

If white sausage isn't available, you can substitute with another mild, fresh sausage, though the flavor profile will be slightly different.

Is Żurek only eaten at Easter?

While Żurek is particularly popular during Easter, it's enjoyed year-round in Poland as a comforting and hearty soup.

Żurek – Traditional Polish Sour Rye Soup Recipe

Name: Traditional Żurek - Polish Sour Rye Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Polish
Ingredients: 7 cups Chicken or beef broth; 2 cups Sour rye starter (żur or zakwas) look in the notes; 1 pound Smoked bacon, or smoked pork ribs (450g); 1/3 pound Potatoes, peeled and cubed; 1/4 pound Carrots, peeled and cubed; 1/4 pound Parsnip, peeled and cubed; 1 medium Onion, peeled and chopped; 1 pound Raw white sausage (450g); 1/3 pound Smoked Kielbasa sausage; 2 teaspoons Marjoram (dried); 2-3 Garlic cloves (crushed); Salt and pepper (to taste); 2 Bay leaves; 4-5 Allspice berries; 1/3 cup Heavy cream; 4 large Hard boiled eggs; Sourdough Bread; Fresh parsley or marjoram (optional); Horseradish, to taste (optional)

Description

This homemade Zurek (Żurek) recipe is a classic Polish sour rye soup with sour rye starter, white sausage, potatoes, and eggs. Easy, hearty, and delicious.

Ingredients

Units Scale

For Żurek

7 cups Chicken or beef broth
2 cups Sour rye starter (żur or zakwas) look in the notes
1 pound Smoked bacon, or smoked pork ribs (450g)
1/3 pound Potatoes, peeled and cubed
1/4 pound Carrots, peeled and cubed
1/4 pound Parsnip, peeled and cubed
1 medium Onion, peeled and chopped
1 pound Raw white sausage (450g)
1/3 pound Smoked Kielbasa sausage
2 teaspoons Marjoram (dried)
2-3 Garlic cloves (crushed)
Salt and pepper (to taste)
2 Bay leaves
4-5 Allspice berries
1/3 cup Heavy cream

For Serving Sour Rye Soup

4 large Hard boiled eggs
Sourdough Bread
Fresh parsley or marjoram (optional)
Horseradish, to taste (optional)

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Instructions

Prepare the Broth: In a large pot, bring the broth to a boil. Add the smoked meats (bacon and ribs), bay leaves, allspice berries, potatoes, carrots, parsnips and onions and simmer for about 20-30 minutes to infuse the broth with a rich, smoky flavor.
Cook the Sausage: Add the white and smoked sausage to the pot, reduce the heat to low, and cook gently for about 20 minutes, or until the sausage is cooked through.
Add the Sour Rye Starter: Stir in the sour rye starter (zakwas na żurek) and continue cooking for an additional 10 minutes. During this time, add the dried marjoram and the crushed garlic clove to the soup.
Final Touches: Remove the pot from the heat. Gradually stir in the cream to avoid curdling. Season with salt and pepper to taste. If desired, remove the sausage, slice it, and return it to the pot.
Serve Żurek: Ladle the hot soup into bowls. Add a hard-boiled egg (halved or whole) to each serving and accompany with slices of your favourite bread.

Notes

For an extra kick, consider adding horseradish to taste.
You can make pre made sour rye soup starter, or you can make your own. For the recipe go to the top of the page.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Soup
Cuisine: Polish

Nutrition

Calories: 625