Polish Żurek Soup Recipe

Top down view of zurek soup with sausage and eggs in white bowl with spoon.

Żurek soup is made by cooking a rich, meat broth with fermented sour rye, called ‘zakwas’, and Polish white sausage. Traditionally served at Easter it is also enjoyed throughout the year.

Course Lunch

Cuisine Polish

Prep Time 1

Cook Time 15

Total Time 1 15

Servings servings

Calories 365kcal

Author Monika Dabrowski

Ingredients

1⅔ cups rye flour zakwas mixture ready-made
10.58 ounces Polish white kielbasa raw or precooked
5.29 ounces Polish kielbasa lightly smoked, or Polish smoked pork belly ('boczek')
6 cups water
1½ vegetable/chicken/beef stock cubes
2 chicken thighs skinless, or beef bones
1 onion peeled
½ leek
1 carrot peeled
1 medium parsley root peeled, or 6-7 fresh parsley stalks
celeriac small piece, peeled
3 medium potatoes peeled, cubed
1 large bay leaf or 2 medium
2-3 allspice berries
1½ teaspoons dried marjoram
2 tablespoons sour cream
1½ teaspoons all-purpose/plain flour
Sea salt and black pepper to taste
3-4 hard boiled eggs for serving

US Customary - Metric

Instructions

Make broth: In a large pot combine the chicken or beef bones with the water, cover and bring to the boil. Remove the white residue that will have formed on top, add the onion, carrot, parsley root, celeriac, leek, bay leaf, allspice and stock cubes. Cover and simmer gently for 1 hour. In the meantime prepare the rest of the ingredients.
Note: If using raw white kiełbasa add it into the broth halfway through cooking (and omit the other meat). Take out of the pot, remove the casing then slice the kiełbasa and return to the pot towards the end of cooking. If using smoked ribs add into the broth instead of the chicken or beef.
Boil potatoes: Peel and cube the potatoes. Boil in lightly salted water until almost completely cooked (still a little firm). Remove from the heat, drain off the water and set aside.
Fry kiełbasa: If using ready-to-eat white kiełbasa remove the casing and cut into about ¼inch/5mm slices. Do the same for the smoked kiełbasa (if using smoked pork belly instead - cube it). Place in a large non-stick pan (without adding any fat) and fry over a medium heat for a few minutes until lightly browned stirring often. Remove from the heat and transfer the kiełbasa to a plate (you can line it with a paper towel to get rid of excess fat, if desired). Set aside.
Assemble: To a large pot add 5 cups/1200ml of the broth (without the meat and vegetables), add the fried pieces of kiełbasa, potatoes and marjoram (rub it with your fingertips to release more flavour before adding into the soup). Add pepper to taste and simmer gently for 5 minutes.
Add zakwas: Pour in the zakwas liquid (stir thoroughly before using) and bring to a gentle simmer.
Add sour cream: In a small bowl combine the sour cream with the flour and stir until smooth. Add 2-3 tablespoons of the hot broth, stir until smooth then slowly pour into the soup stirring all the time. Cook for a couple of minutes then remove from the heat, adjust the seasoning as needed and serve!

Notes

Broth: You can cook the broth the night before.

Zakwas: It is sold in bottles or jars in Polish shops. It’s very important to stir the zakwas mixture thoroughly before adding into the soup. If your zakwas does not contain garlic (unlikely, but not impossible) add ½ crushed fresh garlic to the soup along with the kiełbasa. Once opened the zakwas can be refrigerated for up to 2 weeks.

Kiełbasa: I do not recommend using sausage other than Polish kiełbasa. You’ll find a good selection in all Polish shops.

Making żurek: Once you’ve made the broth and cooked/fried the kiełbasa all you need to do is assemble all the ingredients and simmer the soup gently for a few minutes (see Instructions).

Best served hot.

Storing: leftover sour rye flour soup can be refrigerated for up to 4 days. Add the egg to individual portions after reheating.

Freeze for up to 3 months.

Nutrition