Polish Easter Żurek Recipe post
A traditional soup made with a fermented rye flour base, often served in a bread bowl. It’s typically enriched with sausage, hard-boiled eggs, and potatoes.
3/23/20252 min read
Sure! Here’s a traditional recipe for Żurek (Polish Easter Sour Rye Soup), a beloved dish often served during Easter in Poland. It’s tangy, hearty, and full of flavor!
Polish Easter Żurek Recipe
Ingredients:
For the sour rye starter (Zakwas):
- 2 cups rye flour
- 2 cups warm water
- 2 garlic cloves, peeled and smashed
- 1 bay leaf
- 3-4 allspice berries
- 1-2 slices of whole-grain bread (optional, to speed up fermentation)
For the soup:
- 1 lb (500g) smoked sausage (kielbasa) or bacon
- 6 cups water or broth (vegetable, chicken, or beef)
- 4 medium potatoes, peeled and diced
- 2-3 hard-boiled eggs, peeled and halved
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp butter or oil
- 1 tsp marjoram (dried or fresh)
- Salt and pepper to taste
- Optional: horseradish for serving
- Optional: bread bowl for serving
Instructions:
1. Prepare the sour rye starter (Zakwas):
- In a large jar or bowl, mix rye flour, warm water, garlic, bay leaf, and allspice berries. Stir well until smooth.
- Add a slice or two of whole-grain bread to speed up fermentation (optional).
- Cover the jar with a cloth or lid (not airtight) and let it sit at room temperature for 3-5 days. Stir once a day. It’s ready when it smells tangy and has a slightly sour aroma.
2. Cook the soup:
- In a large pot, melt butter or heat oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and cook for another minute.
- Add smoked sausage or bacon and cook for 5-7 minutes until slightly browned.
- Pour in water or broth and bring to a boil. Add diced potatoes and cook until tender (about 15 minutes).
3. Add the sour rye starter:
- Once the potatoes are cooked, slowly stir in the sour rye starter (Zakwas). Start with 1 cup and adjust to taste (it should be tangy but not overpowering).
- Add marjoram, salt, and pepper. Simmer for another 10 minutes on low heat.
4. Serve:
- Ladle the soup into bowls or bread bowls. Add halved hard-boiled eggs to each serving.
- Optionally, garnish with a dollop of horseradish for extra flavor.
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Enjoy this hearty and tangy Żurek as part of your Polish Easter celebration!
Smacznego! 🐣✨