Smoky Żurek, Polish Sour Rye Soup with White Sausage and Potato

A complex and deeply satisfying Polish sour rye soup (żurek), renowned for its distinctive tangy flavor from a homemade zakwas (rye starter). Enriched with smoked bacon, savory white sausage, garlic, and marjoram, it's served with tender boiled potatoes and hard-boiled eggs.

• Prep: 55 min
• Cook: 2 hr
• Total: 2 hr 55 min
• Servings: 7
• Cuisine: Polish
• Difficulty: Hard

Dietary

• Nut-Free
• Soy-Free
• High-Protein

Tags

• comfort food
• tangy
• smoky
• rich
• classic
• crowd-pleaser
• spicy
• savory

Ingredients

• 0.75 cup dark rye flour (for zakwas)
• 7 clove garlic (crushed, for zakwas and minced, for soup)
• 1 bay leaf (for zakwas)
• 0.5 teaspoon allspice berries (for zakwas)
• 3 cup water (warm, for zakwas)
• 3 cup sour rye starter (zakwas) (from homemade recipe or store-bought)
• 6 ounce smoked bacon (diced)
• 1.5 pound white Polish sausage (fresh, removed from casings, crumbled)
• 2 yellow onions (medium, chopped)
• 8 cup beef broth
• 1 tablespoon dried marjoram (for soup)
• 2 teaspoon prepared horseradish
• 0.75 cup heavy cream
• 1 teaspoon salt (or to taste)
• 0.5 teaspoon black pepper (freshly ground, or to taste)
• 0.5 ounce dried porcini mushrooms (soaked in 0.5 cup hot water, liquid reserved and strained)
• 2 pound Russet potatoes (peeled, cut into 1-inch cubes)
• 7 eggs (large, hard-boiled, halved)
• 2 tablespoon fresh dill (chopped, for garnish)

Instructions

1. To prepare homemade zakwas (sour rye starter, begin 3-5 days ahead): In a large jar or pitcher, combine 3/4 cup dark rye flour, 3 crushed cloves garlic, 1 bay leaf, 1/2 teaspoon allspice berries, and 3 cups warm water. Stir well. Cover loosely with cheesecloth or a lid that allows air circulation. Let it sit at room temperature for 3-5 days, stirring once daily. It should develop a sour, pleasant smell and slightly thicken. Strain before use and discard solids.
2. In a large Dutch oven or heavy-bottomed pot, cook the diced smoked bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the rendered fat in the pot.
3. Add the crumbled white Polish sausage to the pot with the bacon fat. Cook over medium-high heat, breaking it up with a spoon, until browned. Remove sausage with a slotted spoon and set aside.
4. Add the chopped yellow onions to the pot and cook until softened and translucent, about 8-10 minutes. Stir in 4 minced cloves of garlic and the soaked, chopped dried porcini mushrooms, cooking for another 2-3 minutes until fragrant.
5. Pour in the beef broth and reserved mushroom soaking liquid. Add 1 tablespoon dried marjoram and bring to a simmer. Add the browned white Polish sausage back to the pot.
6. Slowly whisk in the 3 cups of sour rye starter (zakwas) into the simmering soup. This will thicken the soup. Bring back to a gentle simmer and cook for 30 minutes, stirring occasionally, allowing flavors to meld.
7. Add the prepared horseradish and stir. Continue to simmer for another 30 minutes, keeping the heat low. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste.
8. Stir in the heavy cream and heat through gently for 5 minutes, ensuring it does not boil after adding the cream.
9. While the soup simmers, boil the Russet potatoes in a separate pot of salted water until tender, about 15-20 minutes. Drain well.
10. Ladle the hot Żurek into bowls. Garnish each serving with crispy smoked bacon, cubed Russet potatoes, halved hard-boiled eggs, and a sprinkle of fresh dill.

Notes

The unique tangy flavor of Żurek comes from the fermented rye starter (zakwas). If making your own, allow sufficient time. Store-bought zakwas can be found in Polish delis or some specialty stores. The soup will thicken upon cooling and reheating.

Nutrition (per serving)

• Calories: 710
• Protein: 45.3 g
• Carbohydrates: 48.9 g
• Fat: 42.1 g
• Fiber: 6.8 g
• Sodium: 1470 mg
• Saturated Fat: 19.8 g
• Sugar: 7.1 g
• Cholesterol: 285 mg