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Żurek — Polish Sour Rye Soup

Poland's beloved sour soup: a tangy broth soured with fermented rye starter (zakwas), rich with smoked sausage and marjoram, and served with a halved hard-boiled egg. Traditionally ladled into a hollowed bread loaf at Easter, it's hearty, gently sour and deeply comforting — Poland in a bowl.

By Zofia Kowalska · Central Europe editor · Published 2026-06-01 · Updated 2026-06-01
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Prep
20 min
Cook
60 min
Rest
96 h
Total
5840 min
Yields
4–6 servings
Difficulty
Medium
#polish#soup#pork#easter#comfort-food
Quick answer · A 30-second answer

Make (or buy) a fermented rye sour: mix rye flour with water and a little garlic and leave it 4–5 days until pleasantly sour and tangy. Simmer a broth with smoked bacon, white sausage (biała kiełbasa), onion, garlic, bay and marjoram. Stir in the rye sour and simmer gently (don't boil hard) until it thickens slightly and turns creamy and tangy. Serve with sliced sausage and a halved hard-boiled egg, in a bread bowl if you like.

  • The soul of żurek is the fermented rye sour (zakwas) — make it 4–5 days ahead, or buy it ready.
  • Add the sour to a warm (not violently boiling) broth so it doesn't split.
  • Marjoram, smoked sausage and a hard-boiled egg are the classic, essential finish.

Equipment

  • Jar (for the rye sour)
  • Large pot
  • Sieve

Ingredients

Rye sour (zakwas)

  • 100 g wholegrain rye flour
  • 500 ml warm boiled water (cooled)
  • 2 garlic cloves, a crust of rye bread

Soup

  • 150 g smoked bacon, diced
  • 400 g white sausage (biała kiełbasa)
  • 1 onion, 3 garlic cloves
  • 1.2 L stock
  • 2 bay leaves, 4 allspice, 1 tbsp dried marjoram
  • Salt, pepper; a splash of cream (optional)

To serve

  • Hard-boiled eggs, halved
  • More marjoram
  • A hollowed bread loaf (optional)

Method

  1. STEP
    01

    Whisk the rye flour with the cooled boiled water in a jar, add the garlic and bread crust, cover loosely, and leave at room temperature 4–5 days, stirring daily, until pleasantly sour and tangy. Strain.

  2. STEP
    02

    Render the diced bacon in a pot, add the onion and garlic and soften. Add the white sausage, stock, bay and allspice and simmer 30 minutes. Lift out the sausage, slice, and return it.

  3. STEP
    03

    Stir the strained rye sour into the warm broth (whisk first, as it settles). Heat gently — do not boil hard — until it thickens slightly and turns creamy and tangy.

  4. STEP
    04

    Stir in the marjoram, season with salt and pepper, and add a splash of cream if you like a milder, rounder soup. Taste — it should be savoury and gently sour.

  5. STEP
    05

    Ladle into bowls (or a hollowed bread loaf), and top each with a halved hard-boiled egg, extra sliced sausage and a pinch of marjoram.

Make ahead

The rye sour must be started 4–5 days ahead — that's the make-ahead heart of the dish (or buy ready-made zakwas to skip it). The finished soup is even better the next day; add the egg fresh.

Storage

The soup keeps 3 days refrigerated and reheats gently (don't boil hard). The rye sour keeps in the fridge for weeks and only gets tangier. Add fresh egg and sausage when serving.

Variations

Biały barszcz

The closely related 'white borscht' is milder, often soured with wheat sour and served similarly.

Vegetarian żurek

Use a mushroom-and-vegetable broth and smoked paprika or smoked tofu instead of sausage.

In a bread bowl

Serve in a hollowed round loaf — the classic Easter and restaurant presentation.

Serve with

A hollowed bread bowlBoiled potatoesGrated fresh horseradishRye bread

Nutrition per serving

360 kcal 26 g fat 14 g carbs 18 g protein 3 g sugar 2 g fiber 1020 mg sodium
Allergens: Gluten, Egg

Nutrition values are estimates based on the metric measurements. Adjust as needed.

Frequently asked

What is żurek soured with?

With zakwas — a fermented rye-flour sour. Rye flour and water are left to ferment for several days with a little garlic until pleasantly tangy, then strained into the soup. It's what gives żurek its signature gentle sourness; you can make it or buy it ready-bottled.

Can I buy the rye sour instead of making it?

Yes — bottled zakwas (żur) is sold in Polish shops and makes the soup a quick weeknight affair. Homemade is easy but needs 4–5 days of fermenting, so plan ahead or use the shop-bought starter.

Why shouldn't I boil żurek hard after adding the sour?

The fermented rye sour (and any cream) can split or turn grainy at a hard boil. Add it to a warm broth and keep it at a gentle simmer so the soup stays smooth, creamy and tangy rather than curdled.

What's the difference between żurek and biały barszcz?

They're close cousins. Żurek is soured with rye sour and tends to be heartier and more marjoram-forward; biały barszcz ('white borscht') is usually soured with wheat sour and is a touch milder. Both are served with sausage and egg.

What sausage goes in żurek?

Biała kiełbasa — Polish white (uncured) sausage — is traditional, simmered in the broth then sliced back in. Smoked kielbasa or a mix also works and adds extra smokiness. Bacon in the base deepens the savoury foundation.

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