📝 About This Recipe
Żurek is the crown jewel of Polish comfort food, a deeply aromatic soup characterized by its unique tart flavor derived from fermented rye flour. This centuries-old recipe balances the tang of the 'zakwas' with smoky bacon, savory marjoram, and creamy horseradish, creating a velvety texture that warms the soul. Traditionally served during Easter but beloved year-round, it is a masterful symphony of fermentation and rustic farmhouse flavors.
🥗 Ingredients
The Sour Base (Zakwas)
- 2 cups Zakwas (Fermented Rye Starter) (homemade or high-quality store-bought)
The Broth and Meats
- 7 ounces Smoked Bacon (Boczek) (diced into small cubes)
- 4 pieces White Polish Sausage (Biała Kiełbasa) (raw or parboiled)
- 10 ounces Smoked Pork Ribs or Ham Hock (for a deep smoky base)
- 8 cups Water or Vegetable Stock (cold)
- 1 large Onion (finely chopped)
- 4 pieces Garlic Cloves (minced)
Vegetables and Aromatics
- 1 medium Carrot (peeled and left whole)
- 1 small Parsnip or Parsley Root (peeled and left whole)
- 2 tablespoons Dried Marjoram (rubbed between palms to release oils)
- 3 pieces Bay Leaves
- 5 pieces Allspice Berries
- 6 pieces Black Peppercorns
Finishing Touches
- 1/2 cup Heavy Cream (18% or 30%) (tempered)
- 1 tablespoon Prepared Horseradish (grated, for an extra kick)
- 3-4 pieces Hard-boiled Eggs (halved or quartered for garnish)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
In a large, heavy-bottomed pot over medium heat, add the diced bacon. Sauté until the fat renders out and the bacon becomes crispy and golden brown.
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2
Add the chopped onions to the bacon fat. Cook for 5-7 minutes until translucent and slightly caramelized.
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3
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
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4
Pour in the water or stock. Add the smoked ribs (or ham hock), the whole carrot, the parsnip, bay leaves, allspice, and peppercorns.
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5
Place the raw white sausages into the liquid. Bring the pot to a gentle boil, then reduce heat to low and simmer partially covered for 30 minutes.
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6
After 30 minutes, carefully remove the white sausages and the whole vegetables (carrot/parsnip). Slice the sausages into rounds and set aside. The vegetables can be discarded or diced and returned to the soup if desired.
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7
Shake your bottle of 'zakwas' (rye starter) well to ensure the flour at the bottom is incorporated. Slowly pour the zakwas into the simmering broth while stirring constantly.
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8
Continue to simmer the soup for another 10 minutes. You will notice the soup beginning to thicken slightly and take on a beautiful, creamy, opaque appearance.
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9
Add the dried marjoram by rubbing it between your palms directly over the pot; this friction activates the herb's essential oils.
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10
Stir in the prepared horseradish. This provides a subtle heat that cuts through the richness of the pork.
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11
Temper the heavy cream by mixing it with a few ladles of the hot soup in a separate bowl before adding it back into the pot. This prevents the cream from curdling.
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12
Return the sliced sausages to the pot. Taste the soup and adjust the seasoning with salt and plenty of freshly ground black pepper.
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13
Simmer for a final 2-3 minutes to ensure everything is heated through. The soup should be tangy, smoky, and deeply savory.
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14
Serve hot in deep bowls, garnished with halves of hard-boiled eggs and a sprig of fresh parsley if desired.
💡 Chef's Tips
If you cannot find store-bought zakwas, you can make it 5 days in advance by mixing rye flour with water, garlic, and bay leaves in a jar. Always temper your cream with hot broth before adding it to the pot to ensure a perfectly smooth, velvety texture. Don't skip the marjoram; it is the signature herb of this dish and aids in the digestion of the hearty ingredients. If the soup is too sour for your taste, add a pinch of sugar or a bit more cream to balance the acidity. For the most authentic experience, use 'Biała Kiełbasa' (Polish white sausage), which is unsmoked and garlic-forward.
🍽️ Serving Suggestions
Serve inside a hollowed-out loaf of crusty rye bread (Chlebowa Miska) for a stunning presentation. Pair with a glass of chilled Polish vodka or a crisp, cold pilsner beer. Offer extra horseradish on the side for those who prefer a more pungent, spicy kick. Serve with a side of thick-cut, buttered sourdough bread to soak up every drop of the broth.