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Polish Żurek Soup

Incomparably tasty, bright, appetizing, original, and beautiful! Żurek served in a bread bowl is Poland's national soup, made with smoked meats and white sausages on a rye sourdough starter. The starter gives the finished dish a marvelous aroma and a velvety tang. A vibrant dish with an unforgettable flavor!

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Polish soup zhurek
Polish soup zhurek Polish soup zhurek Polish soup zhurek
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 % 11 g
Fats 50 % 17 g
Carbohydrates 18 % 6 g
238 kcal
GI: 33 / 17 / 50

Cooking method

  1. Step 1:

    Step 1

    How do you make Polish żurek? First, make the starter. It needs to ferment for three to five days. You can sometimes find a ready-made starter for sale in stores, but making your own at home is no trouble at all. It's the starter that gives the soup its velvety, wonderfully delicious broth.

  2. Step 2:

    Step 2

    Put the pieces of rye bread in a clean jar.

  3. Step 3:

    Step 3

    Add the rye flour.

  4. Step 4:

    Step 4

    Rinse and dry the garlic cloves. Crush the unpeeled cloves with the handle of a knife.

  5. Step 5:

    Step 5

    Add the garlic, peppercorns, and bay leaf to the jar.

  6. Step 6:

    Step 6

    Pour in the cooled boiled water.

  7. Step 7:

    Step 7

    Stir everything thoroughly.

  8. Step 8:

    Step 8

    Cover the jar with cheesecloth and leave it in a warm spot for roughly three to five days. In the original recipe the starter fermented for five days; mine took only three. The finished starter has a stunning, deep aroma and a sour taste.

  9. Step 9:

    Step 9

    While it ferments, stir the mixture in the jar every day with a clean spoon.

  10. Step 10:

    Step 10

    Strain the finished starter through a fine sieve. You can discard the leftover bread and spices — we won't need them anymore.

  11. Step 11:

    Step 11

    The starter for the żurek is ready. You can start making the soup right away, or refrigerate the starter to keep it.

  12. Step 12:

    Step 12

    Gather all the ingredients for the soup. You can make it with a ready-made broth or with plain water. Hard-boil the eggs.

  13. Step 13:

    Step 13

    Pour water into the pot. The original recipe called for a 4-quart pot for this amount of ingredients, but I prefer a thicker soup, so I cut the water in half. Go by your own preference and add as much water as you see fit. Add the white sausages to the water. Set the pot over medium heat.

  14. Step 14:

    Step 14

    Meanwhile, dice the peeled onions into medium cubes and fry them in a little vegetable oil until translucent.

  15. Step 15:

    Step 15

    Add the onion to the sausages. Add the bay leaf, roughly chopped garlic, and dried marjoram. Cook over medium heat for 10 to 15 minutes (check the package for the white sausages' cooking time).

  16. Step 16:

    Step 16

    Prep the rest of the ingredients. Cut the smoked sausage and pork belly into small pieces. Fry them until done.

  17. Step 17:

    Step 17

    Take the cooked white sausages out of the pot, let them cool, and peel off the casings.

  18. Step 18:

    Step 18

    Stir the starter until it's smooth. Pour it into the pot and stir again.

  19. Step 19:

    Step 19

    Add the fried smoked sausage and pork belly next. Cook for about 5–7 minutes.

  20. Step 20:

    Step 20

    Add fresh sour cream to the soup and stir again. Salt and pepper to taste. If foam forms on the surface, skim it off with a tablespoon. Keep the soup over low heat for about a minute. Take the pot off the stove and let it rest for a while.

  21. Step 21:

    Step 21

    All that's left is to assemble the żurek. Cut the white sausages into rough pieces. Put them in a deep bowl.

  22. Step 22:

    Step 22

    Ladle in some soup and add an egg, peeled and cut in half or into quarters.

  23. Step 23:

    Step 23

    Sprinkle with fresh herbs. The wonderful soup is ready — time to serve!

  • Store the cooled soup in the refrigerator. Żurek is especially good on the second day. Enjoy!
  • You can reduce or increase the amount of water given in the recipe to suit yourself, depending on whether you want a thick or a more brothy soup.
  • Since everyone's threshold for saltiness, sweetness, bitterness, spice, acidity, and heat is different, always add spices and seasonings with your own taste as the guide! If you're using a seasoning for the first time, remember that there are some it's especially important not to overdo (chili pepper, for one).

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Sour cream 30% fat - 340  kcal/100g
  • Sour cream 25% fat - 284  kcal/100g
  • Sour cream 20% fat - 210  kcal/100g
  • Sour cream 10% fat - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Fatty sausage - 436  kcal/100g
  • Pork sausage - 274  kcal/100g
  • Veal sausage - 316  kcal/100g
  • Cured meat - 264  kcal/100g
  • Veal liver sausage - 265  kcal/100g
  • Mortadella - 345  kcal/100g
  • Plain bologna - 232  kcal/100g
  • Fried veal sausage - 343  kcal/100g
  • Fried pork sausage - 364  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Black peppercorns - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Smoked sausage - 507  kcal/100g
  • Water - 0  kcal/100g
  • Frozen soup greens in a package - 41  kcal/100g
  • Fresh herbs - 41  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Pan rye bread - 217  kcal/100g
  • Dark rye bread - 217  kcal/100g
  • Rye flour - 305  kcal/100g
  • Dried marjoram - 271  kcal/100g
  • Pork belly - 155  kcal/100g

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