Polish Sour-Rye Soup - Żurek
This soup, with its tangy flavor and rich texture, it's sure to hit the spot when you are in need of some comfort. Polish tradition at its best. Must try!
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Equipment
- large stock pot
- measuring cups and spoons
- skillet
- cutting board
- chef's knife
- spatula for mixing
- ladle for serving
- strainer
- glass container for zakwas
- cheesecloth or kitchen towel
- rubber band or string
- whisk or spoon
Ingredients
- 8 cups broth
- 2 ¼ cups 500ml of zakwas - Sour Rye Flour Starter
- 1 lbs of kielbasa
- 1 lbs of bacon or smoked sausage
- 1 onion
- 1 tbsp olive oil
- 3 tbsp heavy whipping cream
- 1 tbsp Marjoram
- 1 bay leaf
- 5 allspice
- Salt, pepper
For Zakwas
- ½ cup of rye flour +½ cup
- 2 cups of boiled and cooled water +1 cup
- 3 garlic cloves crushed
- 3 allspice berries whole
- 15 peppercorns
- 3 pieces of dried wild mushrooms
- 1 tbsp marjoram
Instructions
- To a large stock pot add the liquid of your choice. I used homemade chicken broth.
- Add sausages and bacon (if using), bay leaves and allspice.
- Cook on medium low for 30-45 minutes. Using a slotted spoon remove any scum from the surface.
- Remove the sausages, set aside to cool slightly. Remove the casing (if necessary) from the sausages. Chop and dice them into bite size pieces. Return to the stock pot.
- Peel and dice the onion. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until softened and translucent, about 5 minutes
- Add the cooked onions to the stock pot. Continue simmering on low heat.
- Add marjoram to the soup.
- Prepare the Zakwas. Stir it so there are no lumps. Measure the desired amount and strain it through a sieve. Gradually pour the strained zakwas into the pot, stirring continuously to incorporate it into the soup..
- Simmer for a few more minutes to let the flavors meld.
- Finish by adding heavy whipping cream (or alternative of your choice) to add richness and creaminess to the soup. Adjust the amount based on desired consistency and flavor.
- Check for seasoning and add salt, pepper if needed.
- Serve the Zurek soup hot topped with hard boiled egg. Garnish with fresh parsley, dill and optionally horseradish.
Notes
Plan ahead if making Zakwas at home, you need 5-7 days to prepare it.
Allow the soup to simmer gently over low heat to fully develop its flavors. This slow cooking process helps meld the ingredients together and creates a rich, flavorful broth.
Taste the soup before serving and adjust the seasoning as needed with salt and pepper. Remember that the zakwas will add some acidity to the soup, so be sure to balance the flavors accordingly
Nutrition
Serving: 1.5cupCalories: 550kcalCarbohydrates: 10gProtein: 20gFat: 47gSaturated Fat: 17gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gCholesterol: 115mgSodium: 2564mgPotassium: 385mgFiber: 1gSugar: 4gVitamin A: 835IUVitamin C: 3mgCalcium: 44mgIron: 3mg
Tried this recipe?Let us know how it was!