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Polish żurek sour rye soup with smoked sausage, potatoes, boiled egg, and rye bread.

Polish Żurek

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Tangy sour rye soup with smoked sausage, potatoes, marjoram, sour cream, and boiled egg.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Polish
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Soup
  • 6 oz smoked kielbasa sliced
  • 6 cups chicken stock or vegetable stock
  • 1 cup żurek starter sour rye flour liquid
  • 2 medium potatoes peeled and cubed
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 2 bay leaves
  • 4 allspice berries
  • 1 tsp dried marjoram rubbed between your fingers
  • 1/2 cup sour cream
  • 1 tsp prepared horseradish
To serve
  • 4 large eggs hard-boiled and halved
  • 2 tbsp fresh dill chopped
  • 4 slices rye bread

Equipment

  • Large soup pot
  • Small saucepan
  • Whisk
  • Ladle
  • Chef's knife

Method
 

Build the soup:
  1. Place the stock, onion, garlic, bay leaves, allspice, and potatoes in a soup pot. Bring to a simmer and cook for 12 minutes.
  2. Add the sliced kielbasa and marjoram. Simmer for 10 minutes, until the potatoes are tender.
  3. Whisk the żurek starter with a ladleful of hot broth, then pour it into the pot. Simmer gently for 5 minutes.
Finish and serve:
  1. Whisk the sour cream and horseradish with a little hot soup in a bowl. Stir the mixture into the pot without boiling.
  2. Taste and adjust salt and pepper. Spoon the soup into bowls and top each with a halved boiled egg and dill.
  3. Serve immediately with rye bread.

Nutrition

Calories: 430kcalCarbohydrates: 42gProtein: 21gFat: 21gSaturated Fat: 8gCholesterol: 225mgSodium: 1260mgFiber: 5gSugar: 6g

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.