Żurek (Polish Sour Rye Soup)

Ingredients

• 1.5-2 cups Żur starter (fermented rye flour base - store-bought or homemade)
• 6 cups vegetable broth or water (or smoked meat boiling water)
• 1/2 lb smoked Polish sausage (kielbasa), sliced
• 4 oz smoked bacon, diced
• 2-3 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 1-2 cloves garlic, minced
• 1 tablespoon marjoram
• 1-2 bay leaves
• 3-4 allspice berries
• Salt and black pepper to taste
• 2-4 tablespoons heavy cream or sour cream (optional)
• Hard-boiled eggs, halved (for serving)
• Fresh horseradish (optional, for serving)

Instructions

1. Cook Aromatics: In a large pot, cook diced bacon until crisp. Remove bacon bits, leave fat. Sauté onion in bacon fat until soft (5 mins). Add sausage slices, cook until lightly browned. Add minced garlic, cook 1 min more.
2. Simmer Base: Add potatoes, broth/water, bay leaves, and allspice to the pot. Bring to a boil, then simmer until potatoes are tender (15-20 mins).
3. Add Żur: Shake the Żur starter well. Slowly pour it into the simmering soup, whisking constantly to prevent lumps. Bring back to a gentle simmer.
4. Season & Finish: Stir in marjoram. Simmer for another 5-10 minutes. Season with salt and pepper. Remove bay leaves and allspice berries.
5. Add Cream (Optional): If using cream, temper it by whisking a little hot soup into it, then stir the mixture back into the pot. Heat gently but do not boil.
6. Serve: Ladle hot soup into bowls. Garnish with halved hard-boiled eggs and reserved bacon bits. Serve with rye bread. Offer fresh horseradish on the side if desired.

What Makes It Special

Żurek is a unique and traditional Polish soup characterized by its distinct sour flavor, derived from fermented rye flour (żur). Often associated with Easter but enjoyed year-round, this hearty soup typically includes sausage, potatoes, and hard-boiled eggs. Its tangy taste and comforting qualities make it a standout in Polish cuisine.