How to make Żurek Polish Sour Rye Soup form

zurek Polish Sour made from fermented rye flour with banger potatoes, eggs, and spices. It’s popular across Poland in a variety of indigenous tweaks.

it is also known in Belarusian, Czech and Slovak cookeries under a different name.

While it is a traditional Easter lunch haze,it is extensively eaten all time round these days.

Zurek or Zur is an also occasionally called white borscht( barszcz biały), but it is not the same is a completely different haze.

Where Did Zurek Come From?

According to the Maria Dembińska the origins of the zurek are enough gross. It happed when peasants did not wash the pot from a former haze duly and the turmoil created a sour base.

Another legend says that it started with a disagreement between a vill and chef who possessed an auberge. He served a ton of doused – down effects at his auberge.

The townies were fed up with this procedure and paid the arbitrary person who would go the chef for the bag of gold that he’d eat the worst haze he could prepare.

The meager chef, without allowing important, poured boiling water over the leaven on the chuck
which turned out to be a great haze and he lost the bet.

This humble fortifying haze with a unique sour cream flavor makes for a hearty and wholesome regale.

form Pointers for making Zurek haze

The uniquely sour taste of zurek comes from the Zakwas starter. So it is an essential component you can not skip.
still, insure you get the Zakwas culture started 5 days before, If you plan on making a zurek.
still, any regular Polish link will do, If you ca n’t find white kielbasa.

Top the zurek with leaves of fresh marjoram and serve with halved or bestowed boiled eggs and some blunt chuck
You can voluntarily serve Zurek with the minced boiled potatoes and carrots.

To make the zurek submissive replace the kielbasa with mushrooms, the bouillion with mushroom stock, and the bacon with shallots and mushrooms.

Where can I find Fermented Rye Flour?

FAQs about the Polish Sour Soup called Zurek

One component that can not be replaced is Zakwas( Fermented Rye Flour Starter). It’s doubtful to find it at a regular store outside of Eastern Europe.

You can try making it yourself, but it’s a TON of trouble and takes about 5 days. Thankfully, there are people who make it for a living – I set up some on Etsy.

It’s possible to make zurek without it or indeed make it from apre-made bag, but it wo n’t taste the same. Get your zakwas.

also read

How to make a Zakwas by yourself?

If you decide to make a zakwas starter you need to buy dark rye flour.
– Put 7- 8 soup spoons of rye flour into the jar
– Pour in the flour with 16 oz of water
– Cover the jar with the reek or cloth and set away for the 4- 5 days( flash back to stir one or two times a day)
– You can store it in a refrigerator, in a unrestricted jar, for over to two weeks

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Is White Sausage a must-have?

In Poland, Zurek is served with white link, but again – you wo n’t find it in the US( I ’ve noway indeed seen it at any Polish delis).
Regular Polish link works just fine, do n’t worry! It’s not the same delicious, but your haze wo n’t be awful 😉

How do I gasp Zurek?

Zurek is pronounce Zhu – reck. It’s also called Zur occasionally, and that’s pronounce Zhurr.

What’s Marjoram?

Marjoram is a imperishable condiment of the oregano family that tastes a little milder than oregano. It’s constantly used in Polish and German dishes, especially in bangers

What’s the most tradtional way to eat Zurek?

To eat Zurek in the traditional way, serve it in a chuck
coliseum. Buy a many loaves of the rye chuck
and cut an inch-thick slice off the top of the each chuck
loaf. Next, concave out the nethermost part of the chuck
while leaving a shell that’s about an inch thick. Use this as the chuck
coliseum for the Zurek. However, you can hash the discard chuck
into cells and use them as croutons, If you prefer.

What’s the difference between borscht and zurek?

Borscht is an Eastern European sour haze that gets its tartness from failures, ginger, citric acid, apples, catches, red wine or sauerkraut juice. On the other hand, Zurek gets its sourness from the ferment rye flour starter called zakwas.

Can I chill leftover Zurek?

Yes, you can chill leftover Zurek; but since it contains sour cream, please try to finish it within a day or two. To overheat, put the Zurek in a pot and warm on a low honey till hotted

Polish Sour Rye Soup Zurek

This hearty Polish haze made with ferment rye flour and served with kielbasa bangers
, potatoe, eggs, and spices. Popular each over Poland, this sour haze with blunt chuck
is always a must at Easter!


4 mugs of vegetable bouillon
2 ¼ mugs( 500 ml) of zakwas- Sour Rye Flour Starter
1 lbs of kielbasa
1 lbs of bacon
1 onion
1 garlic clove
3 tbsp sour cream
1 boiled egg


Heat up the bouillon in a large pot.

hash bacon and onion into small cells and fry it. Once frying add the onion, garlic and link cut into slices.

Put the contents of the frying visage into the bullion, along with zakwas and marjoram and cook for the about 30 twinkles.

Once you take it from the gas, add sour cream, swab and voluntarily pepper.

Serve with half or quarter of boiled egg on top, and chuck

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