Polish Sour Rye Żurek (Printable Recipe)
Traditional tangy soup featuring rye starter, sausage, mushrooms, and marjoram. Comforting Polish classic.
# Ingredients You'll Need:
→ Soup Base
01 -
4 Polish white sausages (biała kiełbasa), baked
02 -
1 litre water
03 -
A few dried porcini mushrooms (bay boletes)
04 -
2 bay leaves
05 -
A few whole allspice berries
06 -
3 cloves garlic, crushed
07 -
0.5 litre rye sourdough starter
08 -
1 tablespoon dried marjoram
09 -
Salt, to taste
10 -
120 millilitres cream (18% fat)
→ To Serve
11 -
Boiled potatoes, peeled and sliced
12 -
Hard-boiled eggs, halved
13 -
Fresh marjoram leaves, for garnish
# Steps to Follow:
01 -
Place white sausages in a large pot and cover with 1 litre of cold water. Bring to a gentle simmer and cook until the sausages are fully cooked and the broth is flavorful, about 20 minutes. Remove the sausages and reserve the broth.
02 -
Add dried porcini mushrooms, bay leaves, allspice berries, and salt to the sausage cooking broth. Crush and add garlic cloves, then simmer for another 10 minutes to extract fullness of aroma.
03 -
Slice the cooked sausages into thick pieces and return them to the pot. Cover and simmer for 15 minutes to allow flavors to blend.
04 -
Shake the rye sourdough starter well, pour it into the soup, and stir in dried marjoram. Heat gently, avoiding boiling, for several minutes to develop the signature sour flavor.
05 -
Ladle a small amount of hot soup into the cream to temper, stirring constantly. Slowly add the tempered cream back into the pot. Bring to a gentle boil while stirring to emulsify without curdling.
06 -
Divide the soup into serving bowls. Add slices of boiled potato and halved hard-boiled eggs. Garnish generously with fresh marjoram leaves before serving.
# Extra Tips:
01 -
For authentic, well-balanced tartness, use high-quality rye sourdough starter, as the soup’s flavor relies heavily on its freshness and potency.