📝 About This Recipe
Żurek is the crown jewel of Polish comfort food, a deeply aromatic and tangy soup born from the ancient tradition of fermenting rye flour. This 'sour rye' soup balances the earthy depth of fermented grain with smoky kielbasa, piquant horseradish, and creamy marjoram-scented broth. Traditionally served during Easter but beloved year-round, it offers a complex profile that is simultaneously hearty, bright, and soul-warming.
🥗 Ingredients
The Sour Rye Base (Zakwas)
- 2 cups Zakwas (Fermented Rye Starter) (Store-bought or homemade fermented rye liquid)
The Broth and Aromatics
- 150 grams Smoked Bacon (diced into small cubes)
- 3 pieces Polish White Sausage (Biała Kiełbasa) (raw or parboiled)
- 200 grams Smoked Kielbasa (sliced into rounds)
- 1 large Onion (finely diced)
- 4 cloves Garlic (minced)
- 6 cups Vegetable or Meat Stock (low sodium preferred)
Vegetables and Seasonings
- 3 medium Potatoes (peeled and cubed into 1/2 inch pieces)
- 2 tablespoons Dried Marjoram (rubbed between palms to release oils)
- 1-2 tablespoons Prepared Horseradish (to taste)
- 1/2 cup Heavy Cream (tempered)
- 2 pieces Bay Leaves
- 4 pieces Allspice Berries
- to taste Salt and Black Pepper (freshly ground)
For Serving
- 3-4 pieces Hard-boiled Eggs (quartered or halved)
- 1 handful Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
In a large, heavy-bottomed soup pot over medium heat, add the diced bacon. Sauté until the fat has rendered and the bacon is golden and crispy.
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2
Add the diced onion to the bacon fat and cook for 5-7 minutes until translucent and slightly caramelized. Stir in the minced garlic and cook for another 60 seconds until fragrant.
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3
Place the whole white sausages and the sliced smoked kielbasa into the pot. Brown the sausages slightly for 3-4 minutes to develop a deeper flavor profile.
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4
Pour in the stock, bay leaves, and allspice berries. Bring the mixture to a gentle boil, then reduce heat and simmer for 20 minutes.
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5
Add the cubed potatoes to the broth. Continue simmering for about 12-15 minutes or until the potatoes are fork-tender.
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6
Carefully remove the white sausages from the pot. Slice them into rounds and return them to the soup.
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7
Shake your bottle of Zakwas (sour rye starter) well to incorporate the flour at the bottom. Slowly pour it into the simmering soup while stirring constantly. You will notice the soup begin to thicken and turn beautifully opaque.
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8
Let the soup simmer for another 5-10 minutes to allow the flavors to meld and the rye starch to cook through.
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9
Add the dried marjoram by rubbing it between your palms directly over the pot; this friction 'wakes up' the herb's essential oils. Stir in the horseradish.
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10
Temper the heavy cream by mixing it with a ladle of the hot soup in a small bowl, then pour the mixture back into the pot. This prevents the cream from curdling.
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11
Perform a final taste test. Season with salt and a generous amount of freshly ground black pepper. The soup should be tangy, creamy, and savory.
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12
Ladle the hot soup into bowls. Place 2-3 pieces of hard-boiled egg on top and garnish with a sprinkle of fresh parsley.
💡 Chef's Tips
Always shake the zakwas thoroughly before adding it, as the fermented rye flour settles at the bottom and provides the essential thickening power. If you cannot find store-bought zakwas, you can make your own by fermenting rye flour and water with garlic and a crust of rye bread for 4-5 days. Don't skip the marjoram; it is the signature herb of Polish żurek and provides that unmistakable forest-like aroma. If the soup is too thick, thin it with a little more stock; if it’s too thin, let it simmer a few minutes longer after adding the zakwas. For a vegetarian version, use smoked paprika and smoked salt to mimic the flavor of the meats, and use a rich mushroom broth.
🍽️ Serving Suggestions
Serve inside a hollowed-out loaf of crusty rye bread (chlebowa miska) for the ultimate traditional presentation. Pair with a cold glass of Polish pilsner or a crisp dry white wine to cut through the richness of the sausage. Enjoy alongside a side of thick-cut, buttered sourdough or rye bread for dipping. A small dollop of extra horseradish on the side is perfect for those who enjoy a spicier kick. Follow the meal with a slice of Polish cheesecake (Sernik) for a truly authentic experience.