Polish Sour Rye Soup: Zurek

Polish Sour Rye Soup: Zurek

This hearty Polish soup made with fermented rye flour and served with kielbasa sausages, potatoes, eggs, and spices. Popular all over Poland, this sour soup with crusty bread is always a must at Easter!

PREP TIME30 minutes
COOK TIME30 minutes


  • 4 cups of vegetable bouillon
  • 2 ¼ cups (500ml) 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
  • marjoram
  • salt


  1. Heat up the bouillon in a large pot.
  2. Chop bacon and onion into small cubes and fry it. Once frying add the onion, garlic and sausage cut into slices.
  3. Put the contents of the frying pan into the bullion, along with zakwas and marjoram and cook for about 30 minutes.
  4. Once you take it from the gas, add sour cream, salt and optionally pepper.
  5. Serve with half or quarter of boiled egg on top, and bread.
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