Żurek Polish Sour Rye Soup

A comforting Polish żurek made with sour rye starter, smoked sausage, potatoes, and herbs for a tangy, hearty soup with deep traditional flavor.

Żurek is a classic Polish sour rye soup known for its tangy flavor, smoky depth, and comforting richness. This version combines a homemade or store-bought sour rye starter with smoky sausage, potatoes, marjoram, and a touch of cream for balance. It is a satisfying dish often enjoyed for holidays, family meals, or any time you want a deeply flavorful soup. Author: Stefano Barcellos.

Ingredients

• 4 cups sour rye starter (żur or żurek starter)
• 6 cups water or light broth
• 12 oz smoked Polish sausage, sliced
• 4 slices bacon, diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and cubed
• 1 bay leaf
• 1 teaspoon dried marjoram
• 1 tablespoon prepared horseradish, optional
• 1/2 cup heavy cream or sour cream
• 1 tablespoon all-purpose flour, optional for thickening
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 2 tablespoons chopped fresh parsley
• 4 hard-boiled eggs, halved, for serving

Instructions

1. In a large pot over medium heat, cook the diced bacon until it renders fat and starts to crisp. Add the sliced sausage and brown lightly on both sides.
2. Add the chopped onion and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for 30 seconds.
3. Pour in the water or broth and add the potatoes, bay leaf, and marjoram. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are tender.
4. Stir in the sour rye starter and, if using, the horseradish. Simmer gently for 5 to 8 minutes. Do not let the soup boil hard after adding the starter.
5. If you want a slightly thicker soup, whisk the flour into the cream or sour cream with a few spoonfuls of hot soup, then stir it back into the pot.
6. Season with salt and black pepper to taste. Remove the bay leaf.
7. Ladle into bowls and top with chopped parsley and halved hard-boiled eggs. Serve hot with bread if desired.