Żurek

Nutrition · per serving

Steps

1. 1

   Bring a small saucepan of water to a boil and hard-boil the eggs for 9 minutes. Cool under cold running water, then peel and halve them. At the same time, put the diced potatoes in a soup pot with the water or light stock, bay leaf, and allspice berries. Bring to a boil.

   2 eggs300 g potatoes, peeled and diced into 2 cm pieces700 ml water or light stock1 bay leaf3 allspice berries
2. 2

   Add the white sausage to the simmering pot. Cook gently for 12-15 minutes until the potatoes are tender and the sausage is cooked through; avoid a hard boil so the sausage stays juicy and the broth remains clear.

   250 g white sausage
3. 3

   Lift out the sausage and slice it into thick rounds. Add the garlic, dried marjoram, horseradish, salt, and black pepper to the pot. Stir and simmer for 1 minute to bloom the aromatics.

   3 garlic cloves, finely sliced2 tsp dried marjoram20 g prepared horseradish4 g salt1 g black pepper
4. 4

   Shake or stir the sour rye starter well, then pour it into the pot in a steady stream while stirring. Simmer gently for 3-4 minutes until the soup thickens slightly and smells pleasantly sour. Do not boil vigorously after adding the starter, or the texture can turn grainy.

   250 ml sour rye starter (żur)
5. 5

   Temper the sour cream by mixing it with a few spoonfuls of hot soup, then stir it back into the pot. Return the sliced sausage to the soup and heat through for 1 minute. Taste and adjust salt, pepper, or horseradish if needed.

   60 g sour cream250 g white sausage
6. 6

   Ladle the hot żurek into bowls. Add the halved eggs to each portion and serve immediately.

   2 eggs

Origin & History

Żurek is one of Poland’s best-known sour soups, traditionally made with fermented rye starter that gives it its distinctive tangy flavor. It has deep roots in rural home cooking and is especially associated with Easter tables, where it is often served with white sausage and eggs. Regional versions vary, but the sour rye base and hearty garnishes are the defining features.