Contents
Żurek
Poland’s iconic soured rye soup
Ingredients
For the zakwas (fermented rye base)
- 1 (150 g) cup rye flour
- 2 (500 ml) cups lukewarm water
- 2 cloves garlic crushed
- 2 bay leaves
- 3-4 allspice berries
- ½ teaspoon black peppercorns
For the soup
- 6 (1.5 liters) cups water or meat broth chicken, beef, or vegetable
- 250g smoked Polish sausage (kielbasa) sliced
- 100g smoked bacon or ham hock diced
- 3 medium potatoes peeled and cubed
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 medium carrot diced
- 1 teaspoon dried marjoram
- ½ teaspoon ground black pepper
- 1 teaspoon salt or to taste
- 1 tablespoon prepared horseradish optional, for extra spice
- 2 hard-boiled eggs, halved for serving
- 1 round loaf of bread for serving, optional
Instructions
Step 1: Prepare the zakwas (fermented rye base)
- In a clean jar or bowl, mix the rye flour with lukewarm water until smooth.
- Add crushed garlic, bay leaves, allspice berries, and black peppercorns. Stir well.
- Cover loosely with a cloth or lid (do not seal tightly, as fermentation produces gas).
- Let sit at room temperature for 3-5 days, stirring once a day. The longer it ferments, the stronger the flavor will be.
- Once ready, strain out the solids and keep the liquid for the soup.
Step 2: Cook the soup
- In a large pot, bring the water or broth to a gentle simmer.
- Add the smoked sausage, bacon (or ham hock), chopped onion, minced garlic, and diced carrot. Let cook over medium heat for about 20 minutes.
- Add the cubed potatoes and continue to simmer until they are tender (about 10-15 minutes).
- Pour in the strained zakwas (fermented rye liquid), stirring constantly. The soup will thicken slightly.
- Season with marjoram, black pepper, and salt to taste. Add horseradish if desired. Simmer for another 5 minutes.
Step 3: Serve the żurek
- If using a bread bowl, cut off the top of a round loaf and hollow out the center, leaving a thick crust to hold the soup.
- Ladle the hot żurek into the bread bowl or regular soup bowls.
- Garnish with a halved hard-boiled egg and an extra sprinkle of marjoram.
- Serve immediately with crusty bread or extra sausage on the side.
Notes
Żurek: a time-honored Polish classic with a distinct sour twist
Polish cuisine is renowned for its comforting, hearty dishes, and żurek stands out as one of its most unique and beloved soups. This dish is cherished for its unmistakable sourness, which comes from the fermentation of rye, and its rich, savory depth, created by a medley of smoked meats, aromatic vegetables, and warming spices. More than just a soup, żurek carries deep cultural significance, often served during Easter celebrations, though enjoyed year-round as a symbol of Polish culinary heritage.
The secret behind żurek’s signature flavor
At the heart of żurek is zakwas, a naturally fermented liquid made from rye flour, water, and a blend of garlic and bay leaves, which develops a pleasantly tangy profile after a few days of fermentation. This sour base is what makes żurek truly one of a kind, setting it apart from other soups in Eastern European cuisine. The longer the fermentation, the deeper and more complex the flavor becomes, making this dish a true testament to the art of patience in cooking. Once the zakwas is ready, it is combined with a rich broth, typically made with smoked meats such as kielbasa (Polish sausage), bacon, or ham hock, which infuse the soup with layers of savory umami. Root vegetables like carrots and parsnips are sometimes added for sweetness, while diced potatoes provide heartiness. The final touch often includes a hard-boiled egg, sliced in half and placed atop the soup, symbolizing prosperity and tradition, especially when served for Easter.A rustic presentation with a flavorful finish
One of the most visually striking ways żurek is served is in a round, crusty loaf of bread that has been hollowed out to act as an edible bowl. This not only enhances the presentation but also allows the soup to soak into the bread, making every bite a harmonious blend of textures and flavors. To further elevate the dish, a sprinkle of marjoram, a dash of freshly ground pepper, or a spoonful of grated horseradish is often added, enhancing its aromatic and spicy undertones.More than just a soup
Żurek is not merely a dish; it is a reflection of Poland’s deep-rooted culinary traditions. The combination of simple, natural ingredients transformed through fermentation and slow cooking speaks to the Polish philosophy of making the most out of what is available while maximizing flavor. Whether enjoyed in a cozy home kitchen or at a traditional Polish restaurant, żurek remains a timeless classic that continues to captivate locals and visitors alike.
From its ancient origins to its enduring presence in modern Polish cuisine, żurek is more than just food—it’s a taste of history, a symbol of hospitality, and a comforting embrace in a bowl.
