Lithuanian Sour Rye Bread Soup (Žurek)
A hearty and tangy soup made with a fermented rye starter (zakwas), this dish is a staple in Lithuanian cuisine, often enjoyed during holidays and colder months. It typically includes white sausage, bacon, potatoes, and a touch of cream for richness.
🧂 Ingredients
- 1 cup Rye flour(for starter, plus more for soup if needed)
- 4 cups Water(lukewarm, for starter, plus more for broth)
- 6 cloves Garlic cloves(3 for starter, 3 for soup)
- 3 Bay leaves(for starter)
- 5 grains Allspice berries(for starter)
- 2 grains Juniper berries(for starter (optional))
- 2 large Carrots
- 1 small Parsley root
- 1 small Celery root
- 1 spring Leek
- 0.5 lbs White sausage (Biała Kiełbasa)
- 0.25 lbs Smoked bacon(diced)
- 0.25 lbs Smoked sausage(sliced)
- 1 handful Dried mushrooms
- 3 tsp Marjoram leaves
- 1 handful Fresh thyme leaves((optional))
- 1 tsp Cumin
- 2 tbsp Horseradish(freshly grated)
- 0.5 cup Light cream
- 3 medium Potatoes(cubed)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Prepare the rye starter (zakwas): In a glass jar, combine 1 cup rye flour with 4 cups lukewarm water. Add 3 crushed garlic cloves, bay leaves, allspice, and juniper berries (if using). Stir well, cover loosely, and let ferment in a warm place for 3-5 days, stirring daily, until it has a pleasant sour aroma. Strain before use.
- 2
Prepare the broth: In a large pot, combine carrots, parsley root, celery root, leek, white sausage, dried mushrooms, and 3 bay leaves. Add 1.5 liters of cold water. Bring to a boil, then reduce heat and simmer for about 1 hour until vegetables are tender.
- 3
While the broth simmers, dice the smoked bacon and 1 onion. Fry the bacon in a dry pan until crispy. Add the diced onion and fry until golden. Remove bacon and onions from the pan, leaving the rendered fat.
- 4
In the same pan with bacon fat, fry the sliced smoked sausage until golden brown. Set aside with the bacon and onions.
- 5
Remove vegetables and sausages from the broth. Add the cubed potatoes to the broth and cook until tender, about 15-20 minutes.
- 6
Stir in the prepared rye starter (zakwas) gradually, tasting as you go to achieve desired sourness. Add the marjoram, thyme (if using), cumin, and grated horseradish. Stir in the cooked bacon, onions, and smoked sausage.
- 7
In a small bowl, temper the light cream by whisking in a few tablespoons of the hot soup, then stir the tempered cream into the pot. Season with salt and pepper to taste.
- 8
Simmer the soup for another 10 minutes to allow flavors to meld. Serve hot, garnished with a hard-boiled egg if desired.
💡 Pro Tips
- ✓The sourness of the soup can be adjusted by adding more or less rye starter.
- ✓For a richer flavor, use homemade chicken or vegetable broth instead of water for the soup base.
- ✓If fresh horseradish is unavailable, prepared horseradish can be used, but adjust the quantity to your taste.
- ✓Some variations include adding a bay leaf and allspice to the main soup broth as well.
🔄 Variations
- Serve with a dollop of sour cream.
- Add a hard-boiled egg to each serving.
- Some recipes call for adding a tablespoon of flour mixed with water to thicken the soup further.