Żurek
Sour Rye Soup
Poland's most distinctive soup, Żurek, is a hearty and flavorful dish characterized by its unique sour taste derived from a fermented rye starter. Traditionally served with white sausage and hard-boiled eggs, it's an essential part of Polish Easter celebrations.
🧂 Ingredients
- 200g Rye flour (whole grain)(This is for making the sour rye starter (zakwas).)
- 4 Garlic cloves(For the starter.)
- 3 Bay leaves(For the starter.)
- 5 Allspice berries(For the starter.)
- 1L Water, lukewarm(For the starter. Use filtered or bottled water if your tap water is heavily chlorinated.)
- 200g Smoked bacon(A good quality smoked bacon will add depth of flavor.)
- 400g White Polish sausage (Kiełbasa Biała)(Look for a good quality, preferably fresh, white sausage.)
- 1 medium Carrot(Peeled and roughly chopped.)
- 1 Celery stalk(Roughly chopped.)
- 1/2 medium Leek(White and light green parts only, washed thoroughly and roughly chopped.)
- 6 Hard-boiled eggs(For serving, peeled and halved.)
- 150ml Sour cream(Full fat is recommended for richness.)
- 2 tbsp Fresh marjoram(Chopped, plus extra for garnish.)
- to taste Salt
- to taste White pepper
- for serving Horseradish, prepared(Optional, but traditional.)
👨🍳 Instructions
- 1
Prepare the sour rye starter (zakwas): In a clean glass jar or ceramic crock, combine the rye flour, crushed garlic cloves, bay leaves, and allspice berries. Pour in 500ml of the lukewarm water. Stir well to combine into a thick paste. Cover the jar loosely with cheesecloth or a lid that isn't airtight (to allow air circulation and prevent mold). Leave at room temperature (ideally around 20-24°C / 68-75°F) for 5 days. Stir the mixture once daily with a clean spoon. If the starter becomes too thick, add a little more of the remaining water, up to 1L total, to maintain a consistency similar to thick pancake batter. The starter is ready when it develops a pleasant, tangy, fermented aroma. It should smell sour, but not rotten or moldy. If you see any signs of mold, discard and start again.
⏱️ 5 days (active fermentation) - 2
Strain the starter: After 5 days, strain the fermented mixture through a fine-mesh sieve into a bowl. Discard the solids (garlic, bay leaves, allspice). You should have approximately 500ml of tangy, cloudy liquid. This is your żur base. You can refrigerate any unused starter for a week or two, though it's best used fresh.
⏱️ 10 minutes - 3
Make the stock: In a large pot, combine the smoked bacon (cut into large chunks), the chopped carrot, celery, and leek with 1.5 liters of fresh water. Bring to a boil, then reduce heat and simmer gently for 30 minutes. This process will extract flavor from the bacon and vegetables, creating a smoky and savory base for the soup. Strain the stock through a sieve into a clean pot, discarding the cooked vegetables. Reserve the bacon pieces; you will dice them later for serving.
⏱️ 40 minutes (30 minutes simmering) - 4
Cook the sausage: While the stock is simmering, gently poach the white Polish sausages in a separate pot of simmering water (do not boil vigorously, as this can cause them to split). Cook for about 20-25 minutes, or until they are fully cooked through and firm to the touch. Remove the sausages from the water, let them cool slightly, then slice them into 1cm (1/2 inch) thick rounds. Dice the reserved cooked bacon into small pieces.
⏱️ 25 minutes - 5
Combine and simmer: Add the strained żur starter liquid to the pot with the strained bacon stock. Stir in the chopped fresh marjoram. Bring the soup to a gentle simmer over medium-low heat. It is crucial not to boil the soup vigorously at this stage, as excessive heat can make the sourness too sharp and unpleasant. Simmer gently for about 10 minutes to allow the flavors to meld.
⏱️ 10 minutes - 6
Temper and thicken the soup: In a small bowl, whisk together the sour cream and about 2 ladles of the hot soup. This tempering process prevents the sour cream from curdling when added to the hot soup. Gradually whisk the tempered sour cream mixture back into the pot of soup. Stir well to combine. Continue to heat the soup gently for another 5 minutes, ensuring it is hot but not boiling, to allow it to thicken slightly and the flavors to harmonize.
⏱️ 5 minutes - 7
Season and adjust: Taste the żurek. It should have a pleasant sourness, a smoky depth from the bacon, and a creamy richness. Adjust the seasoning with salt and white pepper as needed. If you prefer a tangier soup, you can add a little more of the reserved żur starter liquid. If it's too sour, a touch more sour cream or a pinch of sugar can help balance it.
⏱️ 5 minutes - 8
Serve: Ladle the hot żurek into individual serving bowls. Garnish each bowl with several slices of the cooked white sausage, a sprinkle of the diced bacon, and half of a hard-boiled egg. Finish with a scattering of fresh marjoram. Serve immediately, with prepared horseradish on the side for those who like an extra kick. This soup is traditionally served as part of an Easter breakfast or as a hearty main course.
⏱️ 5 minutes
💡 Pro Tips
- ✓The key to a good żurek is a well-fermented starter (zakwas). Ensure it smells tangy and pleasant, not spoiled or moldy.
- ✓If you are short on time or cannot make your own starter, you can often buy ready-made liquid żur starter (zakwas) from Polish or Eastern European delis.
- ✓The level of sourness is a matter of personal preference. Adjust the amount of starter liquid or sour cream to suit your taste.
- ✓For a festive presentation, serve the żurek in hollowed-out bread bowls. This is a popular variation, especially during holidays.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Serve in a hollowed-out crusty bread bowl.
- Add boiled potatoes, cut into cubes, to the soup during the last 10 minutes of simmering.
- For a lighter version, omit the sour cream or use a lower-fat variety.