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Hearty Polish Żurek Sour Rye Soup Recipe with Smoked Sausage Easy and Authentic

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A hearty and authentic Polish sour rye soup with smoked sausage, featuring a tangy broth made from fermented rye flour and balanced with creamy sour cream and hard-boiled eggs.

Ingredients

  • Żur starter (fermented rye flour) – about 1 cup (240 ml)
  • Water – 6 cups (1.4 liters)
  • Smoked kielbasa sausage – 12 oz (340 g), sliced
  • Onion – 1 medium, finely chopped
  • Garlic – 3 cloves, minced
  • Carrot – 1 medium, diced
  • Celery root or celery stalk – 1 small, diced (optional)
  • Bay leaves – 2
  • Allspice berries – 4
  • Marjoram – 1 tsp dried
  • Potatoes – 2 medium, peeled and cubed
  • Eggs – 4 hard-boiled, peeled (for serving)
  • Vegetable or chicken broth – 2 cups (480 ml) (optional)
  • Sour cream – ½ cup (120 ml), for serving
  • Salt and freshly ground black pepper – to taste

Instructions

  1. In a large pot, add 6 cups (1.4 liters) of water and bring to a gentle boil. If using broth, add 2 cups (480 ml) of vegetable or chicken broth now.
  2. Slice the smoked sausage into ¼-inch (0.6 cm) thick rounds. In a skillet over medium heat, lightly brown the sausage slices for about 5 minutes, stirring occasionally. Remove and set aside.
  3. In the same skillet, add a splash of oil and sauté chopped onion, garlic, carrot, and celery root for about 5-7 minutes until softened and fragrant.
  4. Transfer the sautéed vegetables to the broth pot. Add peeled and cubed potatoes, bay leaves, allspice berries, and marjoram. Simmer gently for 20 minutes or until potatoes are tender but not mushy.
  5. Slowly pour in the Żur starter (about 1 cup/240 ml), stirring constantly to avoid lumps. Let the mixture simmer gently for another 10 minutes.
  6. Return the browned sausage slices to the pot. Stir gently and cook for 5 more minutes to heat through.
  7. Taste the soup and season with salt and freshly ground black pepper as needed. If too sour, add a teaspoon of sugar to mellow it out. Remove bay leaves and allspice berries before serving.
  8. Ladle the soup into bowls, add a dollop of sour cream, and top with a quartered hard-boiled egg.

Notes

Control the sourness by adding the rye starter gradually and tasting often. Brown the sausage well for smoky flavor. Simmer gently after adding the starter to avoid toughening the sausage. Use fresh marjoram or oregano as a substitute. Let the soup rest 10 minutes off heat to settle flavors. For gluten-free, substitute rye starter with fermented vegetable juice or sauerkraut brine and use gluten-free sausage. Vegetarian version omits sausage and uses smoked paprika or liquid smoke.

Nutrition

Keywords: Żurek, Polish soup, sour rye soup, smoked sausage, kielbasa, traditional Polish recipe, fermented rye flour, comfort food, authentic Polish soup

Find it online: https://elaraeats.com/hearty-polish-zurek-sour-rye-soup-recipe-with-smoked-sausage-easy-and-authentic/