When I think about Polish soup- Polish Żurek is the first thing that comes to my mind. Slightly sour, served with white sausage and actually is not that hard to do. It’s definitely one of my favorite Eeast Europe soups.

Little history lesson
,,Żurek” is one of the oldest dishes from Śląsk (Silesia) – the voivodeship in Poland. It basically means sour, ensiled. This name for the first time was used in the XV century. Polish farmers had even a special pot to cook this particular soup. Now Polish Żurek is a traditional soup served at Easter time.
There are also many legends about how Polish Żurek was discovered. One of them is a story about a woman who didn’t know what to cook for dinner so she put everything she had into a pot. She forgot about it and for a few days she felt a sweet-sour smell from this pot – that inspired her to create a soup.

Do you want to know how to make this Polish Żurek? Traditional Żurek is served with meat- the most popular is with white sausage. To this soup, we also add egg and potatoes. My recipe it’s really easy and you won’t regret making it! Try and let me know if you like it 🙂

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Traditional Polish Żurek – the best soup from Poland.

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Traditional Polish Żurek – the best soup from Poland.

5 from 1 vote

Recipe by tasteisyours Course: Recipe book, DinnerCuisine: PolishDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

2

hours 

Total time

1

hour 

10

minutes

A very traditional Polish sour rye soup with white sausage and smoked ham.

Cook Mode

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Ingredients

Metric US

• 300 g 2/3 lb of smoked bacon or smoked meat

• 4 pcs 4 pcs white raw sausages

• 3 pcs 3 pcs medium carrots

• 1 small celery root

• 1 parsley

• 500ml sour rye flour starter

• 100ml of double cream (at least with 30% fat)

• 1 tablespoon of dried marjoram

• 30g of flour

• 10-15 whole black pepper seeds

• 1 tablespoon of salt

• 3 cloves of garlic

• 2 onions

• Optionally: 4 hard boiled eggs

• Optionally: 6-8 potatoes

Directions

• The Base: Peel the carrots, parsley, and celery root and place them in a bigger pot. Chop finely the onions and the garlic and add to the pot. Pour over with 2 liters of fresh cold water and bring to a boil. Then add the smoked bacon (or meat) and the raw white sausages. Season with salt and crushed black pepper seeds. Simmer for at least 2 hours. Then take out the vegetables, the bacon, and the sausages and set aside.
• Then add the sour rye flour starter and the dried marjoram. Pour approximately 100ml of the soup into a smaller bowl, and add the double cream and the flour. Mix well until well combined and then pour back into the soup. This step is very important as if you would add the double cream directly into the hot soup, it would get watery and very sour.
• Cut the white sausages and the smoked bacon into smaller pieces and place them back to the soup.
• Serve with fresh bread.

Notes

• The key to a good zurek is to use raw (non-cooked or boiled) white sausages. They are more aromatic and add great taste to the soup.
• Optionally you can add 1 halved hard-boiled egg to each serving.
• When you want to make your soup “thicker” you can add peeled and roughly chopped potatoes approximately 30 minutes before the end of cooking.
• You can store the soup in the fridge for up to 5 days or freeze it for later.
• The sour rye flour starter (ZUR) should be available in every good Polish grocery store or bigger supermarkets with European cuisine.
• Also, make sure that when you will use the sour rye flour starter, you shake well the bottle before pouring it into the soup. The flour at the bottom has to be mixed well.

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