Authentic Polish Zurek (Sour Rye Soup)

Polish Zurek, or Sour Rye Soup, is a delightful and tangy dish that captures the essence of international soups. This unique specialty soup is cherished in Poland and offers a comforting blend of flavors that will warm your heart. Perfect for chilly days or as a hearty meal, it’s a recipe that invites everyone to gather around the table.

Imagine a bowl filled with rich, sour flavors complemented by tender pieces of sausage and potatoes. This recipe transforms a few simple ingredients into a traditional Polish dish that showcases the beauty of comfort food while embracing a touch of culinary adventure.

With its distinctive taste, Polish Zurek stands out among other soups, making it a must-try for anyone looking to explore global cuisine or simply enjoy a delicious homemade meal.

Traditional Polish Zurek Recipe

A hearty bowl of Polish Zurek soup with sausage and potatoes, garnished with parsley, on a rustic table with bread.

This Polish Zurek is a savory, tangy soup made from fermented rye flour, delivering a unique sour flavor that pairs beautifully with smoked sausage and hearty potatoes. Its creamy texture and robust taste make it a comforting dish that is sure to satisfy your cravings.

Ingredients

1 cup rye flour
4 cups water
2 cups vegetable or meat broth
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium potatoes, diced
200g smoked sausage or kielbasa, sliced
1 teaspoon marjoram
1 bay leaf
Salt and black pepper to taste
1 cup sour cream
Chopped fresh parsley for garnish

Instructions

Prepare the Rye Starter: In a bowl, combine rye flour and water. Mix well and let it sit at room temperature for 3-4 days, stirring daily until it ferments and develops a sour smell.
Sauté Aromatics: In a large pot, heat a bit of oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant.
Add Broth and Potatoes: Pour in the vegetable or meat broth and add the diced potatoes. Toss in the bay leaf and marjoram. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
Incorporate the Fermented Rye: Remove the bay leaf, then stir in the fermented rye starter and sliced sausage. Season with salt and pepper to taste. Allow the soup to simmer for an additional 5-10 minutes.
Finish with Cream: Remove the pot from heat. Stir in sour cream until well combined and creamy. Adjust seasoning if necessary.
Serve: Ladle the soup into bowls and garnish with chopped parsley. Enjoy hot with crusty bread for dipping.