Zurek (sour rye soup)

Name: Zurek (sour rye soup)
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 4 Eggs, hard-boiled, halved; 1.2 l Water; 400ml Sour Rye Starter, zakwas żytni, well-fermented; 300g Smoked Polish Kielbasa, sliced; 100g Smoked Bacon, diced; 3 medium Potatoes, peeled and diced; 1 medium Onion, diced; 3 cloves of Garlic, finely chopped; 2 leaves of Bay Leaf; 4 berries of Allspice Berries, whole; 1 tsp Dried Marjoram, crumbled; 1/2 tsp Ground Black Pepper; 1 tsp Salt, or to taste; 1 tbsp Neutral Oil, or lard, for sautéing; 150ml Sour Cream, 18% fat

Zurek is a hearty Polish sour rye soup with smoky, comforting flavors from kielbasa and bacon, brightened by a tangy fermented starter and finished with creamy sour cream and a soft-boiled egg. It’s rustic, warming, and perfect for chilly days or a special brunch. Serve with crusty bread for soaking up every last drop.

Zurek is a hearty Polish sour rye soup with smoky, comforting flavors from kielbasa and bacon, brightened by a tangy fermented sta... Show more

Traditional Eastern European Recipe

Health Grade

C+ · Balanced

Rating

4.4

Time

50 min

Price

2,29 €

Calories

765 kcal

low carb

low sugar

comfort food

eastern european

Method

Prep the ingredients

Peel and dice the Potatoes, dice the Onion, and finely chop the Garlic. Cut the Smoked Bacon into small cubes and slice the Smoked Polish Kielbasa into bite-size pieces so everything cooks evenly.

Brown the meats

Heat the Neutral Oil in a large pot over medium heat. Add the bacon and cook, stirring now and then, until it starts to render fat and the edges turn lightly crisp, about 4 minutes. Stir in the kielbasa and cook until the slices pick up some golden color, about 3 minutes.

Soften the onion

Add the onion to the pot and cook, stirring often, until it turns soft and translucent, about 4 minutes. Stir in the garlic and cook for 1 minute more, just until fragrant.

Simmer the soup

Pour in the Water, add the potatoes, Bay Leaf, Allspice Berries, Dried Marjoram, Ground Black Pepper, and Salt, then bring the pot to a boil. Lower the heat and simmer until the potatoes are tender, 15 minutes. Stir in the Sour Rye Starter and keep the soup at a very gentle simmer for 5 minutes more.

Finish creamy

In a small bowl, whisk the Sour Cream with a ladleful of hot soup until smooth. Stir that mixture back into the pot off the heat so the broth turns silky and lightly creamy.