Polish Żurek Soup Recipe

Żurek soup is made by cooking a rich, meat broth with a sour, fermented rye flour mixture, called ‘zakwas’, and Polish white sausage. Traditionally served at Easter it is also enjoyed throughout the year. This żurek recipe uses ready-made zakwas and is very simple to make.

Żurek soup for many people defines Polish cuisine. This sour tasting soup has been around for many centuries and has a unique flavour and preparation method (the only other dish with comparable longevity and status is barszcz).

Polish żurek (pronounced ‘ZHU-rek’) is made using ‘zakwas’, a mixture of rye flour, water and spices, which are left to ferment over several days producing a sour tasting liquid (‘kwas’ in Polish means ‘sour’ or ‘acid’). Zakwas for żurek is different from zakwas for bread (sourdough starter).

Other Polish soups made using fermented ingredients include kapuśniak (made with sauerkraut), dill pickle soup, barszcz, traditionally made with fermented beets, as well as cold beet soup, which can contain kefir.

Although there are countless versions of żurek and every family is likely to have their own favourite way of making it, ‘zakwas’ is the one ingredient they all have in common.

The sour rye soup is also popular with other Slavic cuisines, including Check, Slovak and Belorussian.

Żurek vs żur

Are these 2 the same? Yes and no. Although they are sometimes used interchangeably ‘żur’ can refer to the ‘zakwas’ as well as the soup. The word ‘żur’ comes from an old German word ‘sūr’, which was later replaced by ‘sauer’, meaning ‘sour’ (hence sauerkraut). ‘Żurek’ is a diminutive form of ‘żur’ and is the word commonly used for Polish rye soup.

Is żurek the same as white borscht

Essentially, yes. While żurek is made using fermented rye white borscht (‘barszcz biały’ in Polish) is usually made using fermented wheat. Often, however, both żurek and white borscht are used interchangeably, and the terminology seems to be determined by regional variations more than anything else. Even the label on the bottle of my ready-made fermented rye I used to make this soup read ‘barszcz biały’, rather than ‘żurek’. So ‘barszcz biały’ is essentially a type of żurek or simply a Polish name for this dish.

Is żurek soup healthy

Yes, it is! Zakwas is a natural probiotic thanks to the fermentation process. It is also a source of fibre and vitamins. The soup itself can be high in fat but you can reduce it by using a moderate amount of sausage (as in this recipe). You can also place the kiełbasa on top of a paper towel to remove excess fat (after you've fried it, see Instructions).

Ingredients and substitutions

• Zakwas mixture: I used ready-made.
• Kiełbasa: It’s essential to use white (‘biała’ in Polish) kiełbasa, which is unsmoked. Instead of the smoked kiełbasa you can use chopped smoked pork belly (‘boczek’ in Polish), smoked ribs or even smoked ham. However, if you use all these the smoky flavour in your żurek may be a little overpowering so I do not recommend it.
• Vegetables: I used a selection of vegetables typically used in Polish soups: onion, carrot, leek, celeriac (not celery) and parsley root (not parsnip). If you can’t get the parsley root use a few stalks of fresh parsley instead.
• Stock: I used 1.5 stock cubes for a more intense flavour. Either vegetable, chicken or beef will work.
• Chicken or beef: Use either chicken thighs/legs or beef bones to make the broth.
• Herbs: These include allspice berries, bay leaf and, crucially, marjoram.
• Sour cream and flour: Thicken the soup slightly adding flavour and a lightly creamy finish.

Żurek components

Broth

The broth should be rich and flavourful so I recommend cooking it with meat, vegetables as well as stock cubes. You could also simply make rosόł (Polish chicken soup) and add stock cubes to intensify the flavour.

Kiełbasa

Traditionally Polish white borscht is made using white (‘biała’) kiełbasa, which is not smoked and contains marjoram. You can buy it either raw or precooked. Raw biała kiełbasa should cook in the broth while the cooked variety can be fried and added into the soup towards the end (see Instructions for details). I combined it with a bit of smoked kiełbasa.

Żur - zakwas

This is what gives żurek its characteristic sour flavour. I strongly recommend buying ready-made zakwas (also, confusingly, called ‘barszcz biały’) rather than making your own. It’s convenient, you can use it straight from the bottle while homemade takes several days to make. Also, there is a chance your homemade zakwas can spoil so it’s safer to use ready-made (especially if you’ve never made it before). You can get good quality zakwas (unpasteurised and without preservatives) from a Polish shop.

Sour cream

Żurek soup typically contains sour cream (the backbone of so many Polish soups!). I also added a little flour to thicken the soup though it’s not absolutely necessary. If your zakwas mixture is quite thick you can omit the flour. If you decide to omit it remove the soup from the heat first then combine the sour cream with a little broth and stir that mixture into the soup.

Step-by-step recipe instructions

1.Make broth: In a large pot combine the chicken or beef bones with the water, cover and bring to the boil. Remove the white residue that will have formed on top, add the onion, carrot, parsley root, celeriac, leek, bay leaf, allspice and stock cubes. Cover and simmer gently for 1 hour. In the meantime prepare the rest of the ingredients.

Note: If using raw white kiełbasa add it into the broth halfway through cooking (and omit the other meat). Take out of the pot, remove the casing then slice the kiełbasa and return to the pot towards the end of cooking. If using smoked ribs add into the broth instead of the chicken or beef.

2. Boil potatoes: Peel and cube the potatoes. Boil in lightly salted water until almost completely cooked (still a little firm). Remove from the heat, drain off the water and set aside.

3. Fry kiełbasa: If using ready-to-eat white kiełbasa remove the casing and cut into about ¼inch/5mm slices. Do the same for the smoked kiełbasa (if using smoked pork belly instead - cube it). Place in a large non-stick pan (without adding any fat) and fry over a medium heat for a few minutes until lightly browned stirring often. Remove from the heat and transfer the kiełbasa to a plate (you can line it with a paper towel to get rid of excess fat, if desired). Set aside.

4. Assemble żurek: To a large pot add 5 cups/1200ml of the broth (without the meat and vegetables), add the fried pieces of kiełbasa, potatoes and marjoram (rub it with your fingertips to release more flavour before adding into the soup). Add pepper to taste and simmer gently for 5 minutes.

5. Add zakwas: Pour in the zakwas liquid (stir thoroughly before using) and bring to a gentle simmer.

6. Add sour cream: In a small bowl combine the sour cream with the flour and stir until smooth. Add 2-3 tablespoons of the hot broth, stir until smooth then slowly pour into the soup stirring all the time. Cook for a couple of minutes then remove from the heat, adjust the seasoning as needed and serve!

How to serve Polish żurek

Żurek is usually served with hard-boiled eggs, sometimes potatoes (as in this recipe) and bread. It can also be served, especially in restaurants and at special events, such as weddings, in hollowed out bread. It’s traditionally eaten at Easter brunch but can also be enjoyed without a special occasion.

Other recipes perfect to serve at a Polish Easter brunch include Polish potato salad, mackerel pate, horseradish beets and babka cake.

How to make żurek without zakwas

If you can’t get any zakwas but are desperate to make this soup add 1-2 tablespoons of white wine vinegar (instead of the zakwas) or to taste. Also, add an extra couple of allspice berries and another bay leaf into the broth. Finish off with 1 crushed garlic (or more, if preferred) and the sour cream mixture, as per Instructions.

Your sour soup won’t be exactly typical Polish żurek, but it will still be delicious!

What other ingredients can be used in sour rye soup

• Dill pickle juice (in combination with the zakwas)
• 3-4 dried wild mushrooms (cooked in the broth)
• 1-2 teaspoons of freshly grated horseradish

How to make vegetarian żurek

Despite being one of the ‘meatiest’ Polish soups żurek can also be made vegetarian! This variety even has a name – ‘postny’, which is the adjective form of the word ‘post’, which means both ‘fasting’ as well as ‘Lent’.

To make vegetarian żurek cook the broth using just the vegetables, water, stock and herbs and adding a few dried porcinis (optional). Serve with boiled potatoes and hard-boiled eggs.

This vegetarian version of żurek rye soup does not have a smoky flavour but is still delicious!

Top tips

• Broth: You can cook the broth the night before.
• Zakwas: It is sold in bottles or jars in Polish shops. It’s very important to stir the zakwas mixture thoroughly before adding into the soup. If your zakwas does not contain garlic (unlikely, but not impossible) add ½ crushed fresh garlic to the soup along with the kiełbasa. Once opened the zakwas can be refrigerated for up to 2 weeks.
• Kiełbasa: I do not recommend using sausage other than Polish kiełbasa. You’ll find a good selection in all Polish shops.
• Making żurek: Once you’ve made the broth and cooked/fried the kiełbasa all you need to do is assemble all the ingredients and simmer the soup gently for a few minutes (see Instructions).
• Best served hot.
• Storing: leftover sour rye flour soup can be refrigerated for up to 4 days. Add the egg to individual portions after reheating.
• Freeze for up to 3 months.

More sour soups popular in Poland

• Polish Sorrel Soup
• Ukrainian Vegetarian Borscht
• Polish Tomato Rice Soup

See also these other traditional Polish recipes including more soups!

Recipe

Keep in touch!

If you make a different version of żurek I'd love to know what it is. Is it perhaps an old family recipe? Let me know in the comments below, thanks:)

Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!