Polish
Żurek
A tangy Polish rye sour soup with white sausage, smoked bacon, garlic, and marjoram. Served with a hard-boiled egg, it is hearty, earthy, and especially comforting in the traditional way.
Ingredients
- Żur rye sour starter, well shaken1 cup
- Raw Polish white sausage2 small links, about 250g
- Smoked bacon or smoked pork rib80g
- Water3 cups
- Dried bay leaf1
- Allspice berries2
- Black peppercorns4
- Garlic cloves2, crushed
- Dried marjoram1 teaspoon
- Prepared horseradish1 teaspoon
- Sour cream, 18%1/3 cup
- All-purpose flour1 teaspoon
- Hard-boiled eggs2, halved
- Saltto taste
- Freshly ground black pepperto taste
Method
- Place the white sausage, smoked bacon, water, bay leaf, allspice, and peppercorns in a pot and bring slowly to a gentle simmer.
- Cook uncovered for 20 minutes, keeping the broth below a hard boil so the sausage stays tender.
- Remove the sausage and bacon from the pot, strain the broth, and return the clear broth to the pot.
- Slice the sausage into thick rounds and cut the bacon into small pieces, then return both to the broth.
- Add the crushed garlic, marjoram rubbed between your fingers, and horseradish, then simmer for 5 minutes.
- Shake the rye sour starter well so the flour sediment mixes in, then pour it gradually into the soup while stirring.
- Simmer gently for 5 to 8 minutes, stirring often, until the soup is lightly thickened and pleasantly sour.
- Whisk the sour cream with the flour and a few spoonfuls of hot soup in a bowl, then stir this mixture back into the pot.
- Heat gently without boiling, then season with salt and freshly ground black pepper to taste.
- Serve the żurek hot in bowls with the halved hard-boiled eggs on top.
Common questions
Can I substitute the white sausage or smoked bacon in żurek if I can't find the traditional versions?
Yes. Use good-quality fresh pork sausage with a little fat, and add smoked ham, pancetta, or smoked pork ribs for the smoky base. Avoid strongly spiced sausages, which can overpower the sour rye flavor.
How long should I simmer the sausage and broth so the white sausage stays tender?
Keep it at a gentle simmer, not a boil, for about 20 minutes. Hard boiling can split the sausage and make it tough. After adding the starter, simmer only until lightly thickened.
What are the most common mistakes when making żurek?
The biggest mistakes are boiling the soup hard, adding the starter without shaking it first, and curdling the sour cream by adding it straight to hot soup. Also, add horseradish and marjoram near the end for best flavor.
How should I store leftover żurek, and does it keep well?
Cool it quickly, then refrigerate in a covered container for up to 3 days. The flavor often deepens overnight. Reheat gently over low heat; avoid boiling, especially if it contains sour cream, so it stays smooth.
What is the best way to serve żurek?
Serve it hot with halved hard-boiled eggs and chunks of sausage and bacon in each bowl. Rye bread, especially a crusty loaf or bread bowl, is traditional and pairs well with the soup’s tangy, garlicky flavor.