Polish Sour Rye Soup Zurek Polski
Experience the comforting tang and smoky richness of Polish Sour Rye Soup, or Żurek Polski, a beloved staple of Polish cuisine. This hearty soup is crafted with a tangy base of fermented rye flour (zakwas), paired with tender potatoes, smoky kielbasa, and savory bacon for an explosion of flavors in every spoonful. Infused with aromatic herbs like dried marjoram and spiced with bay leaves and allspice, Żurek captures the essence of traditional Polish cooking. Topped with hard-boiled eggs and optionally enriched with a dollop of sour cream, this soulful dish is perfect for chilly evenings or festive holiday feasts. Serve it warm with crusty rye bread to fully embrace its rustic charm. Whether you're exploring Eastern European dishes or seeking an authentic taste of Poland, this sour rye soup promises to delight!
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Recipe Information
Ingredients
- 300 ml fermented rye flour (zakwas or sourdough starter)
- 1200 ml water
- 200 g smoked sausage (e.g., kielbasa)
- 100 g bacon
- 1 medium yellow onion
- 3 garlic cloves
- 3 bay leaves
- 5 allspice berries
- 1 tsp marjoram (dried)
- 300 g potatoes (peeled and diced)
- 2 hard-boiled eggs
- 100 ml sour cream (optional)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
In a large pot, pour the water and bring it to a boil.
Cut the smoked sausage into thick slices and dice the bacon into small pieces. Add both to the pot and simmer on medium heat.
Dice the onion and peel the garlic cloves. Add the onion, whole garlic cloves, bay leaves, and allspice berries to the pot.
Add the peeled and diced potatoes to the soup. Continue to simmer for 20-25 minutes until the potatoes are tender.
Pour the fermented rye flour (zakwas) into the pot, stirring continuously to avoid lumps. Lower the heat and cook for an additional 15 minutes to allow the soup to thicken and develop its sour flavor.
Season the soup with dried marjoram, salt, and black pepper. Adjust the seasoning to taste.
Slice the hard-boiled eggs in half and place them in the soup bowls. Ladle the soup over the eggs.
Optionally, stir in a spoonful of sour cream before serving for extra creaminess.
Serve warm with a side of crusty rye bread or as-is for a hearty and traditional Polish meal.
Nutrition Facts
Calories |
2175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 5871 mg | 255% | |
| Total Carbohydrate | 185.1 g | 67% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 16.1 g | ||
| Protein | 94.4 g | 189% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 504 mg | 39% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2948 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
