Żurek (Polish Sour Rye Soup with Sausage and Egg)
In short: Tangy sour rye soup with smoked meat, white sausage, garlic and marjoram, topped with halved eggs, the Polish Easter breakfast classic. It takes about 1 h 45 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 20 min
- Total
- 1 h 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 430 kcal
On Easter morning in Poland, a steaming bowl of żurek often comes before anything else. The soup is made from a soured rye starter, which gives it a tangy, slightly bready taste, and it is rounded out with smoked meat, garlic, marjoram and potatoes. White sausage and halved boiled eggs go in at the end. It is served in the pot at holidays, and in bread bowls at restaurants all year.
Instructions
- Put the smoked bacon in a large pot with the water. Bring to a boil and skim off any foam. Add the carrot, parsnip, leek, bay leaves, allspice and 1 tsp salt, then simmer gently for 45 minutes.
- Lift out the vegetables and bacon. Strain the broth into a clean pot, discard the bay leaves and allspice, and dice the carrot and parsnip. Cut the bacon into small pieces.
- Return the broth to the heat. Add the potatoes and sausage and simmer for 15 minutes, until the potatoes are tender and the sausage is cooked through.
- Shake the sour rye starter well. Lower the heat and stir it in slowly. Add the garlic, marjoram, diced vegetables and bacon and simmer gently for 10 minutes. Do not boil hard.
- Whisk the sour cream and flour in a bowl. Whisk in 2 ladlefuls of hot soup, then stir the mixture into the pot and heat for 2 minutes.
- Taste and add salt, pepper, or more starter if you want it sourer. Serve hot, with the halved eggs in each bowl and a little horseradish.
Tips
- Zakwas strength varies, so start with 200 ml (3/4 cup) and add more to taste. To make your own, mix 100 g (3/4 cup) rye flour with 500 ml (2 cups) lukewarm water, 2 garlic cloves and a bay leaf in a jar. Leave it loosely covered for 4 to 5 days, stirring daily, then strain.
- To make it a full meal, serve the soup in hollowed-out bread rolls. For a lighter soup, leave out the sausage and use more vegetables.
Questions and answers
What does żurek taste like?
Pleasantly sour, smoky and garlicky, with a slightly bready, fermented sourness from the rye. The sausage and egg make it filling.
Where do I find zakwas?
Polish delis and online shops sell bottled zakwas for żurek. You can also make it at home from rye flour and water in about 5 days.
Can I make żurek vegetarian?
Yes. Use a broth of soup vegetables and dried mushrooms, skip the meats and add sautéed mushrooms and extra potatoes. A pinch of smoked paprika adds smokiness.
How long does it take to make Żurek (Polish Sour Rye Soup with Sausage and Egg)?
About 1 h 45 min in total: 25 min of preparation and 1 h 20 min of cooking.
How many calories are in Żurek (Polish Sour Rye Soup with Sausage and Egg)?
About 430 kcal per serving, with 18 g of protein, 25 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 25 g |
| Fat | 28 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 1400 mg |
Estimated values, calculated from the ingredients.
