📷 photo by Maksym Kozlenko, CC BY-SA 4.0) · Warsaw Żurek (Sour Rye Soup · via Wikimedia Commons

Sopa · Poland · Warsaw

Żurek (Sour Rye Soup) 🍲

Name: Żurek (Sour Rye Soup)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 2-4 servings
Cuisine: Polish
Ingredients: 300 g white kiełbasa (or unsmoked bratwurst), sliced; 150 g smoked ham or bacon, cubed; 1.5 L chicken or vegetable stock; 250 ml rye sourdough starter (zakwas), or 3 tbsp plus 100 ml buttermilk; 2 cloves garlic, crushed; 3 bay leaves, 5 allspice berries; 4 hard-boiled eggs, halved; 200 ml heavy cream (optional); Marjoram, salt and pepper to finish

Poland's fermented sourdough soup: a spoonful of rye zakwas gives the broth its signature tang, while white sausage, smoked ham and boiled egg swim in a velvety, garlicky cup — traditionally served in a hollowed bread bowl at Easter tables across Masovia.

Masovia Polish ⏱ 45 min Media

Método

1

Fry the ham cubes in a pot until the fat renders; add the sliced sausage and colour lightly for 3–4 minutes, then set aside.
2

Pour the stock into the pot with bay leaves and allspice; simmer 10 minutes so the spices perfume the broth.
3

Stir the rye zakwas smooth (add a ladle of hot broth first to loosen it), pour it in and simmer gently 10 more minutes — do not boil hard or the soup goes flat.
4

Mash the garlic with salt, stir it in with marjoram; temper in the cream if using. Return sausage and ham to the bowl.
5

Serve deep: one half egg per bowl, bread bowl optional, extra marjoram on top.

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Żurek (Sour Rye Soup) 🍲

Método

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