Żurek is Poland’s distinctive sour rye soup, enriched with smoked sausage, potatoes, marjoram, and a boiled egg.
A ready-made żurek starter makes this traditional soup practical at home while preserving its gently tangy flavor.
Add the sour rye starter after the potatoes are tender; prolonged boiling can dull its fresh, pleasantly sour taste.
Serving Suggestions
Serve hot with rye bread, fresh dill, and extra horseradish for a sharper finish.
Recipe Notes
Look for bottled żurek starter at Polish or Eastern European markets. Stir the sour cream with hot broth before adding it so it does not curdle.
Polish Żurek
Tangy sour rye soup with smoked sausage, potatoes, marjoram, sour cream, and boiled egg.
Ingredients
Equipment
Method
Build the soup:
- Place the stock, onion, garlic, bay leaves, allspice, and potatoes in a soup pot. Bring to a simmer and cook for 12 minutes.
- Add the sliced kielbasa and marjoram. Simmer for 10 minutes, until the potatoes are tender.
- Whisk the żurek starter with a ladleful of hot broth, then pour it into the pot. Simmer gently for 5 minutes.
Finish and serve:
- Whisk the sour cream and horseradish with a little hot soup in a bowl. Stir the mixture into the pot without boiling.
- Taste and adjust salt and pepper. Spoon the soup into bowls and top each with a halved boiled egg and dill.
- Serve immediately with rye bread.
Nutrition
Notes
- Keep the soup below a boil after adding the sour cream for the smoothest finish.
- The tang becomes more pronounced as the soup rests, so taste before adding extra starter.
