Main CourseSoup

Żurek (Sour Rye Soup)

Name: Żurek (Sour Rye Soup)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: polish
Ingredients: 250 g smoked sausage diced; 100 g bacon diced; 1 pcs yellow onion chopped; 3 clove garlic minced; 1 tbsp vegetable oil; 500 ml żurek sour (bottled fermented rye starter, zakwas na żurek) or store-bought żurek concentrate; 1,000 ml vegetable broth; 1 tsp marjoram dried; 2 pcs bay leaf; 4 pcs allspice berry; 100 ml heavy cream; 1 pinch salt to taste; 1 pinch black pepper to taste; 4 pcs hard-boiled egg halved, for serving; 2 tbsp fresh dill chopped, for garnish (optional)

Experience the rich, tangy embrace of traditional Polish Żurek, a hearty sour rye soup brimming with savory smoked sausage and crispy bacon. This comforting dish, often enjoyed during Easter but perfect year-round, features a distinctive fermented rye base balanced with aromatic marjoram and creamy notes, creating a truly unique and satisfying meal.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gsmoked sausage, diced
100 gbacon, diced
1 pcsyellow onion, chopped
3 clovegarlic, minced
1 tbspvegetable oil
500 mlżurek sour (bottled fermented rye starter, zakwas na żurek), or store-bought żurek concentrate
1,000 mlvegetable broth
1 tspmarjoram, dried
2 pcsbay leaf
4 pcsallspice berry
100 mlheavy cream
1 pinchsalt, to taste
1 pinchblack pepper, to taste
4 pcshard-boiled egg, halved, for serving
2 tbspfresh dill, chopped, for garnish(optional)

Equipment

Dutch oven · Slotted spoon · Chef's knife · Cutting board · Measuring cups · Measuring spoons · Ladle · Paper towels

The method

Step by step

1
Dice the smoked sausage and bacon into small, uniform pieces. Mince the garlic and finely chop the yellow onion.
About 10 min
Cook’s note: Uniform dicing ensures even cooking and distribution of flavor throughout the soup.
2
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
About 1 min
3
Add the diced bacon to the hot oil and cook, stirring occasionally, until it renders its fat and becomes golden brown and crispy, approximately 5-7 minutes.
About 7 min
Cook’s note: Do not overcrowd the pot; cook bacon in batches if necessary to ensure crispiness.
4
Remove the crispy bacon from the pot using a slotted spoon and set it aside on a paper towel-lined plate to drain, reserving the rendered fat in the pot.
About 1 min
Cook’s note: The rendered bacon fat will add depth of flavor to the soup base.
5
Add the diced smoked sausage to the pot with the reserved bacon fat and cook, stirring occasionally, until it is nicely browned on all sides, about 5 minutes.
About 5 min
Cook’s note: Browning the sausage develops a rich, savory crust that enhances the soup's overall taste.
6
Remove the browned sausage from the pot with a slotted spoon and set it aside with the crispy bacon.
About 1 min
7
Add the chopped yellow onion to the pot and sauté over medium heat, stirring frequently, until it softens and becomes translucent, about 5-7 minutes.
About 7 min
Cook’s note: Scrape up any browned bits from the bottom of the pot as the onion cooks; these bits are packed with flavor.
8
Stir in the minced garlic and cook for an additional minute until it becomes fragrant, being careful not to burn it.
About 1 min
Cook’s note: Burnt garlic can impart a bitter taste to the soup, so keep a close eye on it.
9
Pour in the vegetable broth and the rye sourdough starter (or żurek concentrate). Add the dried marjoram, bay leaves, and allspice berries to the pot.
About 2 min
Cook’s note: If using żurek concentrate, follow package instructions for dilution, as concentrations can vary.
10
Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes to allow the flavors to meld and deepen.
About 20 min
Cook’s note: A slow simmer helps the spices infuse the broth thoroughly without over-reducing the liquid.
11
Carefully remove and discard the bay leaves and allspice berries from the soup.
About 1 min
Cook’s note: These whole spices have served their purpose in flavoring the broth and are not meant to be eaten.
12
Stir in the heavy cream until fully incorporated, then return the cooked smoked sausage to the pot.
About 1 min
Cook’s note: Adding cream at the end prevents it from curdling and ensures a smooth, rich texture.
13
Season the soup generously with salt and freshly ground black pepper to taste. Continue to simmer for another 5 minutes, ensuring the soup is heated through.
About 5 min
Cook’s note: Taste and adjust seasonings as needed; the tanginess of the rye starter can balance a good amount of salt.
14
Ladle the hot żurek into individual serving bowls. Garnish each serving with half a hard-boiled egg, a sprinkle of the crispy bacon, and fresh dill.
About 3 min
Cook’s note: For an authentic presentation, serve with a slice of crusty rye bread on the side.

Keep it good

Cook’s note:

Żurek is traditionally served with a side of hearty rye bread, perfect for soaking up the rich broth. For a lighter version, you can reduce the amount of heavy cream or substitute it with a plant-based cream. This soup pairs wonderfully with a crisp, dry white wine or a traditional Polish beer.

Storage

Store leftover Żurek in an airtight container in the refrigerator. Store garnishes separately.

Reheating

Gently reheat Żurek in a saucepan over medium-low heat, stirring occasionally, until warmed through. Avoid boiling to prevent the cream from separating. Do not reheat hard-boiled eggs or bacon; add fresh garnishes.