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Zurek (Polish Sour Rye Soup)

A hearty Polish sour soup built on a tangy fermented rye flour starter, loaded with sliced kielbasa, hard-boiled eggs, and potatoes. Plan ahead: the rye starter needs 3 to 5 days to ferment, or use store-bought sour rye starter (zurek concentrate) as a shortcut.

65 minMediumServes 4360 cal/serving

PolishSoupStovetopStandardAlcohol-FreeCorn-Free

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Ingredients

  • 2 cups sour rye starter (zurek concentrate, store-bought, or homemade)
  • 12 oz kielbasa sausage, sliced into rounds
  • 1 lb Yukon Gold potatoes, peeled, cubed
  • 4 large eggs, hard-boiled, peeled, halved
  • 4 cups low-sodium chicken broth
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tsp dried marjoram
  • 1/4 tsp ground allspice
  • 2 bay leaves
  • 2 tbsp neutral oil
  • 1/4 cup full-fat sour cream
  • 1/2 tsp kosher salt
  • 1/4 tsp white pepper
  • 2 tbsp prepared horseradish

Instructions

  1. 1

    Bring a medium pot of water to a boil. Cook 1 lb peeled, cubed Yukon Gold potatoes until just tender, about 12 minutes. Drain and set aside.

  2. 2

    In a large pot, heat 2 tbsp neutral oil over medium heat. Add 1 diced yellow onion and cook until softened, about 5 minutes. Add 4 minced garlic cloves and cook 1 minute more.

  3. 3

    Add 12 oz sliced into rounds kielbasa sausage and cook, stirring, until lightly browned, about 3 minutes.

  4. 4

    Pour in 4 cups low-sodium chicken broth and add 2 bay leaves, 1 tsp dried marjoram, and 1/4 tsp ground allspice. Bring to a simmer and cook 10 minutes.

  5. 5

    Stir in 2 cups sour rye starter (zurek concentrate, store-bought, or homemade) and 2 tbsp prepared horseradish. Return to a gentle simmer (do not boil vigorously or the starter will lose its tang). Season with 1/2 tsp kosher salt and 1/4 tsp white pepper.

  6. 6

    Add cooked potatoes and warm through, about 3 minutes.

  7. 7

    Remove bay leaves. Whisk 1/4 cup full-fat sour cream with a ladleful of hot soup to temper it, then stir back into the pot.

  8. 8

    Ladle into bowls and top each with 4 hard-boiled, peeled, halved large eggs. Serve immediately.

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Questions

What is Zurek (Polish Sour Rye Soup)?

A hearty Polish sour soup built on a tangy fermented rye flour starter, loaded with sliced kielbasa, hard-boiled eggs, and potatoes. Plan ahead: the rye starter needs 3 to 5 days to ferment, or use store-bought sour rye starter (zurek concentrate) as a shortcut. This reference files it under Polish soup: made on the stovetop, rated medium and about 65 minutes start to finish.

What can I use instead of allspice in Zurek (Polish Sour Rye Soup)?

The entry for Zurek (Polish Sour Rye Soup) calls for 1/4 tsp ground allspice. In its place: Equal parts ground cinnamon, nutmeg and clove.

Is Zurek (Polish Sour Rye Soup) spicy?

Only mildly. The heat in Zurek (Polish Sour Rye Soup) comes from 2 tbsp prepared horseradish. For a milder plate, start with half the horseradish and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Zurek (Polish Sour Rye Soup) dairy-free?

Yes. The dairy in Zurek (Polish Sour Rye Soup) is 1/4 cup full-fat sour cream. Swap the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Can I make Zurek (Polish Sour Rye Soup) gluten-free?

Yes. The gluten in Zurek (Polish Sour Rye Soup) is 2 cups sour rye starter (zurek concentrate, store-bought, or homemade). Swap the grain for cooked rice or quinoa (the chew will differ). Everything else proceeds as written.

Does Zurek (Polish Sour Rye Soup) contain eggs?

Yes: 4 large eggs, hard-boiled, peeled, halved. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Zurek (Polish Sour Rye Soup)?

One serving (the recipe makes 4) is about 360 calories, with 20 g protein, 28 g carbohydrate and 12 g fat, plus 1 g fiber and 580 mg sodium. The figures are estimates computed from the ingredient list.

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