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Discover how to make Żurek, a traditional Polish sour rye soup, with this authentic recipe! I share how to make homemade zakwas (sourdough rye starter), tons of tips, step-by-step instructions, and a recipe video for this flavorful, comforting dish. It’s traditional for Easter, but enjoyed all year!
When it comes to comfort food with deep-rooted history, few dishes rival Żurek. This traditional Polish sour rye soup is tangy, hearty, and brimming with flavor. Whether you want to explore Eastern European cuisine or are just craving a warm, nourishing meal, this satisfying soup is a must-try!
If you’re a sourdough baker or have made a sourdough starter, the process of making rye starter (called zakwas) will be familiar. Essentially, you combine rye flour, water, and traditional spices and aromatics and let it sit (I give detailed instructions below). And if you already have a sourdough starter going, instead of starting from scratch, another option is to give your mature starter a few rye flour feedings, and add the spices directly to the soup.
What is Żurek?
Żurek is a classic Polish soup made with a fermented rye starter. This gives the soup its signature sour flavor, and also thickens it into a stew-like consistency. In addition to being popular in Poland, similar versions of this sour cereal soup are found in other Slavic countries, such as Žur in Belarus and Kyselo in Czech Republic.
Traditionally, this dish contains biała kiełbasa (white Polish sausage), smoked bacon, and root vegetables, like carrot, parsley root, and/or celery root (celeriac). Sometimes potatoes are added to the soup, and sometimes boiled or mashed potatoes are served along with it. Boiled eggs are a popular topping, and although hard-boiled eggs are popular, I prefer soft-boiled eggs for their runny yolks. All in all, it’s a very nourishing, filling, cozy meal. This soup is especially popular around Easter, but is enjoyed year-round.
For my take on this recipe, I wanted to keep the integrity of the dish, but I don’t eat pork. I made adjustments to the meats used, opting for turkey sausage and smoked beef bacon. Feel free to customize it to suit your preferences.
The History of Żurek
Żurek dates back centuries in Poland, originating as a peasant dish due to its simple, inexpensive ingredients. Over time, it evolved into a national favorite, being served in restaurants and home kitchens alike. Today, it remains a staple in Polish cuisine, often enjoyed in a bread bowl for an extra rustic touch.
How to Make Fermented Rye Starter (Rye Starter (Zakwas)
To make your own rye starter from scratch, you’ll need:
- 1 cup rye flour
- 2 cups lukewarm non-chlorinated water
- 2 cloves garlic, peeled and crushed
- 3 to 4 whole allspice berries
- 2 bay leaves
- A slice of sourdough rye bread (optional, for better fermentation)
Time needed: 5 days
The process of making rye starter is similar to making any sourdough starter, but don’t worry because you don’t need any prior sourdough knowledge or experience to make it!
- Mix
In a glass jar or bowl, mix rye flour with lukewarm water. Add crushed garlic, allspice, bay leaves, and rye bread (if using).
- Ferment
Cover loosely with a cloth and let it ferment at room temperature for 3 to 5 days, stirring once daily. It should develop a tangy aroma.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
Polish Sour Rye Soup Ingredients
- Beef bacon – Or any kind of bacon you like; pork is traditional. If you go with turkey bacon, add a couple tablespoons of butter or oil.
- Ground turkey or turkey sausage – Or go with traditional biała kiełbasa (white Polish sausage), which is flavored heavily with garlic and marjoram.
- Onion and garlic – For savory depth of flavor. We reserve 1/3 of the garlic to add closer to the end of the cooking process so it retains more of its sharp flavor.
- Chicken stock – Use a good quality homemade or store-bough stock for rich flavor.
- Carrot – For a pop of color and subtle earthy sweetness.
- Celeriac – Celeriac is celery root; you can substitute with parsley root or regular celery here.
- Yellow potatoes – You can leave out the potatoes if you like, or serve them boiled or mashed on the side.
- Bay leaves – Help create a flavorful, nuanced broth.
- Salt and black pepper – These pantry-staple seasonings add a ton of flavor.
- Allspice – In Żurek, allspice plays an important role by rounding out the soup’s flavor. Since this soup relies on the sourness of zakwas, the addition of allspice—along with garlic, bay leaves, and marjoram—creates a well-balanced broth that is tangy, savory, and aromatic.
- Sourdough rye starter (zakwas) – This is a traditional component in sour rye soup. It’s very easy to make your own, or if you have a mature sourdough starter, you can give it a few rye flour feedings.
- Sour cream – Żurek is pleasantly tangy, and sour cream contributes to the tanginess. It also lends a rich creaminess.
- Prepared horseradish – You can skip this if you like, but it really wakes up the flavor of the soup!
- Dried marjoram – Rub it between the palms of your hands to release its oils before adding it to the soup. If you have fresh marjoram, by all means use that instead!
Garnishes and Serving Suggestions
- Boiled eggs – If you like, serve the soup with hard or soft-boiled eggs on top.
- Fresh marjoram – If available, a little bit of fresh marjoram on top is a beautiful garnish.
- Rye bread – A piece of crusty rye bread is the perfect vessel for soaking up every drop of this deliciously hearty soup.
How to Make Zurek: Step-by-Step Instructions
Here are step-by-step photos of the cooking process. For the recipe video, please see the recipe card below.
- Add the bacon to a 5-quart Dutch oven or similar pot over medium to medium-low heat. Cook until the bacon’s fat has rendered and it is starting to crisp, about 6 to 8 minutes, stirring occasionally.
- Turn the heat up to medium and add the ground turkey and onion; cook until the turkey is browned and the onion is softened, about 5 to 7 minutes. While cooking, use a wooden spoon to break up the meat. Add 2/3 of the garlic and cook 1 minute, stirring constantly.
- Add the stock, carrot, celeriac, potato, bay leaves, salt, black pepper, and allspice.
- Turn up the heat and bring the soup to a boil, then turn down the heat to keep it at a gentle boil but prevent it from boiling over. Cook (covered) until the vegetables are tender but not mushy, about 15 minutes.
- With the heat on medium to medium-low, whisk in 1/2 cup of the sourdough rye starter and the remaining 1/3 of the garlic. While continuing to whisk, add more sourdough rye starter until it reaches your desired consistency (it will thicken). Simmer for 5 minutes, stirring constantly.
- Remove from the heat and stir in the sour cream, prepared horseradish, and dried marjoram.
If desired, serve topped with a hard or soft-boiled egg and a sprinkling of marjoram, along with a slice of rye bread.
Storage & Reheating
Once cooled, store leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Reheat gently on the stovetop while stirring occasionally, or in 45-second increments in the microwave, stirring between each. Add fresh garnishes before serving.
Why Is Allspice Common in Polish Cuisine?
Allspice (ziele angielskie in Polish) is a key ingredient in traditional Polish cuisine due to its warm, slightly peppery, and subtly sweet flavor, which enhances the depth of many hearty dishes. Its frequent use traces back to Poland’s historical spice trade and culinary traditions that emphasize slow-cooked, flavorful meals.
Here are a few reasons why allspices is popular:
- Balancing Rich and Hearty Flavors
Polish cuisine features a lot of rich, hearty dishes like soups, stews, and braised meats. Allspice adds warmth and complexity, helping to balance the natural fattiness of ingredients like pork, kielbasa, and butter-based sauces. - Complementing Sour and Fermented Ingredients
Polish food often incorporates fermented ingredients such as sauerkraut, pickles, and zakwas (fermented rye starter), all of which have a naturally tangy or sour taste. Allspice provides a slightly sweet and spicy contrast that prevents these dishes from becoming overwhelmingly tart. - A Staple in Traditional Soups and Broths
Allspice is a fundamental ingredient in Polish soups like Żurek, Rosół (chicken broth), Ogórkowa (dill pickle soup), and Kapuśniak (sauerkraut soup). It’s typically used whole, simmering in the broth to infuse it with a deep, warming aroma before being removed before serving. If whole allspice berries are hard to find, ground allspice will work fine. - Influence of the Historical Spice Trade
During the Polish-Lithuanian Commonwealth (16th to 18th century), Poland had access to a variety of imported spices, including allspice, black pepper, and nutmeg. Though allspice is native to the Caribbean, it became a favorite in Polish kitchens because its complex flavor could substitute for a mix of more expensive spices. - Preservation and Pickling Traditions
In addition to soups, allspice is a must-have in Polish pickling recipes, especially for cucumbers, mushrooms, and herring. It contributes to the signature taste of Polish kiszonki (fermented foods) by adding depth and mild spiciness.
Pro Tips for the Best Żurek Soup Recipe
- Homemade zakwas is key to achieving the authentic sour taste, but you can find ready-made versions in Polish grocery stores.
- Let the flavors meld by making the soup a day ahead; it tastes even better the next day!
- Customize it. Swap out the meats for whatever you like. Add mushrooms if you have them on hand. Skip the sour cream, or go for heavy cream instead for less tanginess.
FAQs
Yes! Use 3 tablespoons of oil to sauté the onion, and if you’re a fan of mushrooms, add them along with the onion for umami flavor. Use vegetable stock instead of chicken stock.
Yes, you can use a regular sourdough starter as a base for zakwas. However, traditional zakwas is made with rye flour and water, while sourdough starter often includes a mix of flours and may have a different microbial composition. If using a sourdough starter, feed it exclusively with rye flour for a few days before using it in Żurek to achieve a more authentic flavor.
If you’re using a regular sourdough starter to make zakwas, it’s best to keep it simple with just rye flour and water. Traditional zakwas includes garlic, allspice, and bay leaves for extra flavor during fermentation, but a mature sourdough starter already contains a robust, well-developed microbial culture. Adding these spices directly to the starter could alter the fermentation process in unexpected ways.
But don’t worry, you can still incorporate those traditional flavors! Garlic, allspice, and bay leaves added to the soup itself help create the classic flavor profile.
More Hearty & Unique Soups to Make
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Żurek (Polish Sour Rye Soup Recipe)
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Ingredients
- 8 ounces beef bacon chopped
- 1 pound ground turkey or bulk turkey sausage
- 2 cups chopped yellow onion
- 6 large cloves garlic crushed (divided into 2/3 + 1/3)
- 5 cups chicken stock
- 1 cup diced carrots
- 2 cups peeled and diced celeriac 1/2-inch cubes; see Notes
- 1/2 pound yellow potatoes peeled chopped (3/4-inch cubes; about 2 cups chopped)
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon ground allspice
- 1 cup sourdough rye starter or up to 1 1/2 cups
- 1/2 cup sour cream
- 1 teaspoon prepared horseradish optional
- 1 tablespoon dried marjoram rubbed between the palms of your hands
Optional Garnishes and Serving Suggestions:
- 6 hard or soft-boiled eggs
- Fresh marjoram if available, otherwise a sprinkle of dried marjoram
- Rye bread
Instructions
- Crisp the bacon and brown the turkey. Add the bacon to a 5-quart Dutch oven or similar pot over medium to medium-low heat. Cook until the bacon’s fat has rendered and it is starting to crisp, about 6 to 8 minutes, stirring occasionally. Turn the heat up to medium and add the ground turkey and onion; cook until the turkey is browned and the onion is softened, about 5 to 7 minutes. While cooking, use a wooden spoon to break up the meat. Add 2/3 of the garlic and cook 1 minute, stirring constantly.
- Simmer. Add the stock, carrot, celeriac, potato, bay leaves, salt, black pepper, and allspice. Turn up the heat and bring the soup to a boil, then turn down the heat to keep it at a gentle boil but prevent it from boiling over. Cook (covered) until the vegetables are tender but not mushy, about 15 minutes.
- Add the rye starter. With the heat on medium to medium-low, whisk in 1/2 cup of the sourdough rye starter and the remaining 1/3 of the garlic. While continuing to whisk, add more sourdough rye starter until it reaches your desired consistency (it will thicken). Simmer for 5 minutes, stirring constantly.
- Finishing touches. Remove from the heat and stir in the sour cream, prepared horseradish, and dried marjoram.
- Serve. If desired, serve topped with a hard or soft-boiled egg and a sprinkling of marjoram, along with a slice of rye bread.
Video
Notes
- Celeriac: Celeriac is celery root; you can substitute with regular celery or parsley root here.
- Storage and Reheating: Once cooled, store leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Reheat gently on the stovetop while stirring occasionally, or in 45-second increments in the microwave, stirring between each. Add fresh garnishes before serving.
- Nutrition Information: The nutritional information for this recipe was calculated without the optional garnishes and serving suggestions.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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