Today, I’m sharing a comforting classic straight from Poland: Zurek, also known as Polish Sour Rye Soup. This hearty soup has a tangy flavor, creamy texture, and is packed with sausage, potatoes, and eggs. It’s a true country-style dish that will fill your home with warmth and love.
What I love most about Zurek is its depth of flavor from fermented rye flour. Don’t worry—it’s not as complicated as it sounds! It’s a recipe that has been passed down for generations, and I’m here to guide you step by step. Trust me, you’ll savor every spoonful!
Why You’ll Love This Zurek
Unique Tangy Flavor: The fermented rye base gives Zurek a one-of-a-kind taste you won’t find in any other soup, balancing tanginess and creaminess perfectly.
Hearty and Satisfying: With chunks of potatoes, smoky sausage, and hard-boiled eggs, this soup feels as cozy as wrapping yourself in a warm blanket.
Perfect for Beginners: It’s surprisingly easy to make, even if you’re new to fermented ingredients. I’ll show you how to get it right!
Family-Favorite: Kids and adults alike enjoy this flavorful, wholesome dish, making it a great option for family meals.
What You’ll Need
- 2 cups fermented rye starter (zakwas)
- 6 cups chicken or vegetable broth
- 1 cup diced potatoes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 smoked sausages (kielbasa), sliced
- 2 hard-boiled eggs, halved
- 1/2 cup heavy cream
- 1 tablespoon marjoram
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh dill for garnish
Pro Tips
- Fermented rye starter (zakwas) can be made ahead or purchased from specialty stores.
- For extra depth, sauté the onion and garlic in butter before adding them to the soup.
- Let the soup rest for 10 minutes after cooking to allow the flavors to meld beautifully.
- If you have little ones, slice the sausage into smaller pieces for easy eating.
- Serve with rye bread or in a bread bowl for that authentic Polish touch!
Tools
- Large soup pot
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Ladle
Substitutions and Variations
- Swap heavy cream with coconut cream for a dairy-free option.
- Use vegetable broth and a plant-based sausage for a vegetarian version.
- Add a handful of mushrooms for enhanced umami flavor.
Instructions
- In a large soup pot, sauté the chopped onion and minced garlic over medium heat until fragrant. Add the diced potatoes and stir for a minute.
- Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and simmer for 10 minutes, or until the potatoes start to soften.
- Stir in the fermented rye starter, taking care to mix it evenly. Add the smoked sausage slices and marjoram. Simmer for another 10 minutes.
- Lower the heat and stir in the heavy cream until fully incorporated. Add salt and black pepper to taste.
- Plate with halved hard-boiled eggs on top and a garnish of fresh dill. Serve immediately and enjoy!
Leftovers and Storage
Store any leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if it thickens too much. It also freezes well for up to 3 months!
Zurek is more than just a soup—it’s a taste of tradition and warmth. I can’t wait for you to try this Polish classic! Share your experience in the comments below, or ask me any questions along the way. Happy cooking!
—– RECIPE CARD INFO —–
The course of this recipe: Main Course
Number of servings: 4
Prep time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Calories: Approximately 400 calories per serving
Food Labels:
Gluten Free (if fermented rye starter is gluten-free)
Ingredients:
2 cups fermented rye starter (zakwas)
6 cups chicken or vegetable broth
1 cup diced potatoes
1 medium onion, finely chopped
2 cloves garlic, minced
2 smoked sausages (kielbasa), sliced
2 hard-boiled eggs, halved
1/2 cup heavy cream
1 tablespoon marjoram
1 teaspoon salt
1/2 teaspoon black pepper
Fresh dill for garnish