📝 About This Recipe
Żurek is Poland’s most iconic celebratory soup, characterized by its unique, tangy flavor derived from fermented rye flour starter (zakwas). Traditionally served during Easter brunch, this velvety soup is packed with smoky meats, creamy potatoes, and the sharp kick of fresh horseradish. It is a masterpiece of balance between sour, salty, and savory notes, embodying the warmth and rebirth of the spring season.
🥗 Ingredients
The Base & Broth
- 200 grams Smoked Bacon (Boczek) (diced)
- 500 grams Polish White Sausage (Biała Kiełbasa) (raw or parboiled)
- 1.5 liters Vegetable or Chicken Stock (high quality)
- 3-4 pieces Dried Porcini Mushrooms (soaked in warm water)
Aromatics & Vegetables
- 1 Onion (finely diced)
- 3 pieces Garlic Cloves (minced)
- 3 medium Potatoes (peeled and cubed into 1cm pieces)
- 2 pieces Bay Leaves
- 4 pieces Allspice Berries
- 1 tablespoon Dried Marjoram (rubbed between palms to release oils)
The Ferment & Finish
- 500 ml Zakwas (Rye Flour Starter) (store-bought or homemade)
- 1/2 cup Heavy Cream (Smetana) (tempered)
- 1-2 teaspoons Prepared Horseradish (to taste)
- to taste Salt and Black Pepper
Traditional Garnishes
- 3-4 pieces Hard-boiled Eggs (quartered)
- 1 handful Fresh Parsley (chopped)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot over medium heat, add the diced bacon. Sauté until the fat renders and the bacon becomes golden and crispy (about 5-7 minutes).
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2
Add the diced onion to the bacon fat. Cook for 5 minutes until translucent and soft, then stir in the minced garlic and cook for another 60 seconds until fragrant.
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3
Pour in the stock and add the soaked dried mushrooms (along with their soaking liquid, strained of grit). Add the bay leaves and allspice berries.
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4
Place the raw white sausages into the liquid. Bring to a gentle simmer, cover, and cook for 20 minutes. Do not let it boil vigorously or the sausages may burst.
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5
While the sausages cook, boil the cubed potatoes in a separate pot of salted water until tender. Drain and set aside (cooking them separately ensures the starch doesn't interfere with the soup's clarity).
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6
Remove the sausages from the pot and set them on a cutting board to cool slightly. Once cool enough to handle, slice them into thick rounds.
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7
Shake your bottle of Zakwas well to incorporate the flour at the bottom. Slowly pour the Zakwas into the simmering broth while stirring constantly.
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8
Simmer the soup for another 5-10 minutes. You will notice the soup thickening slightly and developing its signature tangy aroma.
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9
Add the sliced sausages and cooked potatoes back into the pot.
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10
Stir in the dried marjoram, rubbing it between your palms as you add it to maximize the flavor.
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11
Temper the heavy cream by mixing it with a ladle of hot soup in a small bowl, then pour the mixture back into the pot. This prevents curdling.
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12
Stir in the horseradish for a sharp finish. Season generously with salt and freshly ground black pepper to taste.
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13
Remove from heat. Ladle the hot soup into deep bowls, ensuring everyone gets plenty of sausage and potatoes.
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14
Garnish each bowl with two quarters of a hard-boiled egg and a sprinkle of fresh parsley before serving.
💡 Chef's Tips
Always shake the Zakwas bottle before adding it to ensure the fermented flour is evenly distributed. If the soup is too sour, balance it with an extra tablespoon of cream or a pinch of sugar; if not sour enough, add more Zakwas. Never boil the soup aggressively after adding the cream and Zakwas, as this can cause the texture to break. For the most authentic flavor, use 'Biała Kiełbasa' (white sausage) which is unsmoked and garlic-forward. Rubbing the marjoram between your hands is a non-negotiable step to wake up the herb's essential oils.
🍽️ Serving Suggestions
Serve inside a hollowed-out round loaf of sourdough bread (Chlebiczek) for a stunning presentation. Pair with a side of thick-sliced, buttered rye bread to soak up every drop of the tangy broth. A chilled glass of dry Polish cider or a crisp Pilsner cuts through the richness of the bacon and sausage. Serve as the first course of a traditional Easter Sunday feast followed by roasted meats. Add an extra dollop of fresh horseradish on the side for those who prefer a spicier kick.