Żurek (Poland)

An authentic recipe for traditional Polish Żurek, featuring a tangy fermented rye broth paired with savory kielbasa and hard-boiled eggs.

Level Medium Prep 30 min Cook 60 min Servings 6 Score 4.9/10

Ready in

90 min

Makes 6 servings

Prep 30m

Cook 60m

Level Medium

About this recipe

An authentic recipe for traditional Polish Żurek, featuring a tangy fermented rye broth paired with savory kielbasa and hard-boiled eggs.

Poland's beloved sour rye soup loaded with sausage, bacon, hard-boiled eggs, and aromatic marjoram.

In a large soup pot, fry the diced smoked bacon until crisp and rendered.
Add the broth, white kielbasa, bay leaves, and allspice berries to the pot. Bring to a simmer and cook for about 20-30 minutes.
Remove the sausage, slice it into bite-sized rounds, and return the slices to the pot.
Shake the sour rye starter bottle well and pour it slowly into the simmering soup while stirring constantly to prevent lumps.
Add the minced garlic and dried marjoram. Simmer for another 10-15 minutes until the soup thickens slightly.
Stir in heavy cream if desired, season with salt and pepper to taste, and serve hot with halves of hard-boiled eggs.

Calories 380

Protein 16g

Carbs 14g

Fat 29g

Fiber 2g

Sugar 2g

Sodium 820mg

Serving Size 1 bowl

Prep 30 min

Cook 60 min

Total 90 min

Overall 9.4 /10

Expert 4.9 95% conf.

Reviewed by FindEdition Kitchen

An iconic, deeply comforting Polish classic highlighted by its rich, tangy broth and hearty ingredients.

Poland's beloved sour rye soup loaded with sausage, bacon, hard-boiled eggs, and aromatic marjoram.

Summary

An authentic recipe for traditional Polish Żurek, featuring a tangy fermented rye broth paired with savory kielbasa and hard-boiled eggs.

Do not skip the marjoram, as it gives Żurek its essential signature aroma
Add the sour rye starter gradually to control the exact level of tartness you prefer
Traditionally, Żurek can be served inside a hollowed-out round loaf of crusty sourdough bread