Żurek (Polish Sour Rye Soup)
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6
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Calories
588 kcal
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Course
Main Course
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Cuisine
Polish, Eastern European
Żurek (Polish Sour Rye Soup)
Description
"Żurek (Polish Sour Rye Soup)" is prepared by rendering bacon or speck fat and browning kielbasa slices, which adds a smoky foundation. Aromatics like onion, leek, and garlic are softened in the rendered fat before adding diced root vegetables including carrot, celery root (or celeriac), parsley root (or parsnip), and potatoes. These ingredients simmer in chicken broth with marjoram, salt, pepper, and bay leaf to develop a rich, savory base.
The soup gains its characteristic sourness from a fermented rye flour starter called zakwas, stirred in at the end and allowed to simmer further. This fermented element lends a distinct tang that balances the smoky meats and earthy vegetables. Hard boiled eggs are served tossed in or alongside the soup to add creaminess and protein.
Żurek combines deep, layered flavors with a slightly thick, broth-like texture. It is often enjoyed as a warming meal, showcasing ingredients common in Polish cuisine. When white kielbasa is used, it should be pre-cooked and peeled before adding to the soup.
Ingredients
- 7 ounces speck about 8 slices of bacon), diced, or bacon
- 14 ounces white kielbasa sausage if using white kielbasa, see Note below), sliced, or smoked kielbasa sausage
- 1 yellow onion chopped, medium
- 1 cup leek white part, chopped
- 1 clove garlic , minced
- 2 carrot diced or sliced, large
- 1 cup celery root diced, aka celeriac
- 1 parsley root can substitute parsnip) diced, medium
- 2-3 yellow potatoes about 12 ounces) diced, firm, e.g. Yukon Gold
- 7 cups chicken broth
- 2 teaspoons horseradish start with less, taste, and add more as desired, prepared
- 2 teaspoons marjoram dried
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1 bay leaf
- 1 cup fermented rye flour starter plus more to taste (click link for recipe - this takes 5-7 days to make, so plan ahead!, Polish zakwas na zurek
- 1/2 cup sour cream
- 4 egg shells removed and cut in halves or quarters, boiled
Instructions
- In a heavy soup pot or Dutch oven, fry the speck or bacon until the fat is rendered and it is crispy. Add the sliced kielbasa and dry until just starting to brown. Transfer to a bowl, leaving the bacon grease in the pot.
- Add the onions and cook until soft and translucent, 4-5 minutes. Add the leek and garlic and cook for another 2 minutes. Add the carrots, celery root, parsley root or parsnip, and potatoes and cook for another 5 minutes. Return the bacon and kielbasa to the pot and add the chicken broth, marjoram, salt, pepper and bay leaf. Bring it to a boil, reduce the heat to a simmer, cover and simmer for 30 minutes.
- Thoroughly stir the fermented rye starter before measuring it out. Add the starter to the soup and stir. Taste the soup and decide if you'd like it a little more sour, in which case add some more starter. Let the soup simmer for another 10 minutes. Discard the bay leaf.Note: If you want the soup thicker without adding more of the sour, scoop out some of the flour from the bottom of the jar, place it in a small bowl, stir some of the hot broth from the soup into it, then stir the flour/broth mixture into the soup.
- Place the sour cream in a bowl and stir in a ladleful of the soup, stir to thoroughly combine, and then add the sour cream mixture to the soup. Let it heat through. Add more salt, pepper and horseradish according to taste.
- To serve, ladle the soup into bowls, place the eggs on top of the soup, and sprinkle over some cracked pepper or chopped or dried marjoram.
Notes
- If using white kielbasa sausage, first simmer it gently in water for 15 minutes, then cool, peel off the casing, and slice before adding to the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Calories | 588kcal | 29% |
| Carbohydrates | 29g | 10% |
| Protein | 26g | 52% |
| Fat | 41g | 63% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 204mg | 68% |
| Sodium | 1567mg | 65% |
| Potassium | 1066mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 3955IU | 79% |
| Vitamin C | 23mg | 26% |
| Calcium | 107mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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