Żurek (Sour Rye Soup)
Żurek is a traditional Polish soup, known for its sour flavor, which comes from a fermented rye starter (zakwas). It is classically served with smoked…
- CuisinePolish
- Cook30 min
- Makes4 servings
Żurek (Sour Rye Soup)
1. Make the rye starter (3–4 days ahead):
In a glass jar, mix the rye flour, warm water, one crushed garlic clove and the rye bread crust.
Cover with gauze and leave in a warm place for 3–4 days, stirring from time to time,
until the starter smells pleasantly sour, like bread.
2. Mushrooms:
Soak the dried mushrooms in boiling water for 15 minutes, then slice them
and add them to a pot of boiling broth.
3. Smoked meat:
Slice the bacon or sausage and fry in a dry pan until the fat renders.
At the end add the minced garlic and marjoram, then transfer everything into the broth.
4. Add the starter:
Shake the starter well, strain it through a sieve straight into the boiling soup, stirring constantly.
Simmer on low heat for 5–7 minutes, until the soup thickens slightly and gets its characteristic tang.
Season with salt and pepper.
5. Serve:
Serve hot, with half a boiled egg in each bowl and a sprinkle of fresh marjoram.
Żurek (Sour Rye Soup)
History & OriginsŻurek is a traditional Polish soup, known for its sour flavor, which comes from a fermented rye starter (zakwas). It is classically served with smoked sausage and boiled egg, and it is especially associated with Easter tables in Poland. Its sourness comes from the same simple fermentation that people have long used to make rye bread.
Żurek (Sour Rye Soup)
The story behind the dishŻurek is a traditional Polish soup, known for its sour flavor, which comes from a fermented rye starter (zakwas). It is classically served with smoked sausage and boiled egg, and it is especially associated with Easter tables in Poland. Its sourness comes from the same simple fermentation that people have long used to make rye bread.
