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Żurek Recipe

Polish · Soup · 80 min total

A traditional Polish sour rye soup with sausage, hard-boiled eggs, and a tangy, creamy broth, perfect for a hearty meal.

Ingredients

• 1 cup sourdough rye starter (zakwas)
• 8 cups vegetable or chicken broth
• 1 lb Polish sausage (kielbasa), sliced
• 4 slices bacon, diced
• 1 large onion, diced
• 2 cloves garlic, minced
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour
• 2 bay leaves
• 1 teaspoon dried marjoram
• Salt and pepper to taste
• 4 hard-boiled eggs, halved
• Fresh dill or parsley for garnish

Instructions

1. In a large pot, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving drippings in pot.
2. Add sliced sausage to the pot and cook until browned. Remove and set aside with bacon.
3. In the same pot, sauté onion until translucent, about 5 minutes. Add garlic and cook 1 minute.
4. Pour in broth and bring to a boil. Add bay leaves and marjoram. Reduce heat and simmer for 20 minutes.
5. In a small bowl, whisk sour cream with flour until smooth. Gradually stir in about 1/2 cup of hot broth, then pour mixture back into the pot, stirring constantly.
6. Add the sourdough starter and stir well. Simmer for another 10 minutes, but do not boil. Season with salt and pepper.
7. Return bacon and sausage to the pot and heat through.
8. Serve hot, garnished with half a hard-boiled egg and fresh dill or parsley.

Tips

• For a vegetarian version, omit meat and use mushroom broth.
• Żurek tastes even better the next day; store in the refrigerator for up to 3 days.
• If you don't have sourdough starter, substitute with 1/2 cup sour cream mixed with 1 tablespoon lemon juice.

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