Żurek

Żurek (Polish Sour Rye Soup)

Poland's iconic Easter soup built on fermented rye flour, finished with white sausage, potato, hard-boiled egg, and a generous pinch of marjoram. Often served inside a hollowed rye loaf for a festive presentation.

Prep

20 min

Cook

35 min

Total

55 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 ml (2 cups) żurek starter (zakwas), fermented rye flour sour, the soul of the dish; do not substitute
• •400 g (14 oz) white kiełbasa (biała kiełbasa), fresh, raw Polish pork sausage; kielbasa śląska or parówki work if unavailable
• •400 g (14 oz) waxy potatoes, such as Yukon Gold, peeled and cubed
• •2 l (8 cups) water or light chicken stock, low-sodium if using stock
• •30 g (2 tbsp) unsalted butter
• •60 g (½ cup) smoked bacon, diced; optional but traditional
• •1 whole small onion, finely diced
• •2 cloves garlic, minced
• •15 g (¼ cup) all-purpose flour, for the optional roux
• •200 ml (¾ cup) sour cream (śmietana), 18% fat, for tempering
• •2 tsp dried marjoram, essential; do not substitute with oregano
• •1 tsp ground allspice
• •1 bay leaf bay leaf
• •1 tsp salt, adjust to taste
• •white pepper, ½, freshly ground
• •4 whole eggs, for hard-boiling
• •2 tbsp fresh horseradish or prepared creamed horseradish, grated, optional garnish
• •2 tbsp fresh chives or parsley, chopped, for garnish

Steps

1. 1 Place the eggs in a small pot, cover with cold water, bring to a boil, then reduce heat and cook for 9 minutes. Transfer to cold water to cool, then peel and halve. Set aside.
2. 2 Place the kiełbasa in a pot with 500 ml (2 cups) of the water or stock. Bring to a gentle simmer over medium heat and poach, uncovered, for 12-15 minutes, turning once, until the sausage is cooked through and an instant-read thermometer reads 71°C (160°F) in the center. Remove and keep warm; reserve the cooking liquid.
3. 3 In a separate pot, combine the remaining 1.5 l (6 cups) water or stock with the cubed potatoes and bay leaf. Bring to a boil, reduce to a simmer, and cook for 12-15 minutes until the potatoes are fork-tender. Remove the bay leaf.
4. 4 Meanwhile, melt the butter in a skillet over medium heat. Add the diced bacon and cook for 3 minutes until it releases its fat. Add the onion and cook 4-5 minutes until translucent. Stir in the garlic for 30 seconds until fragrant.
5. 5 Sprinkle the flour over the onion mixture and stir constantly for 1-2 minutes to make a light roux. Slowly whisk in 200 ml (¾ cup) of the hot potato cooking liquid until smooth.
6. 6 Stir the roux mixture and the reserved sausage cooking liquid back into the potato pot. Pour in the żurek starter and stir gently — do not boil vigorously, as high heat can kill the live cultures and flatten the sour flavor.
7. 7 Slice the poached kiełbasa into 2 cm (¾ in) rounds and return to the soup. Add the marjoram, allspice, salt, and white pepper. Warm gently for 3-4 minutes over low heat; do not let it boil. Taste and adjust salt.
8. 8 Temper the sour cream by whisking it with a ladle of hot soup in a small bowl, then stir the mixture back into the pot. Heat 1 more minute on low.
9. 9 Ladle the soup into bowls (or into hollowed rye loaves). Place two egg halves into each bowl, scatter the chopped chives or parsley on top, and finish with a small mound of grated horseradish. Serve hot with extra marjoram at the table.