Traditional Polish Zurek (Sour Rye Soup)

• •4 oz smoked bacon (boczek), diced
• •1 large onion, chopped
• •3 garlic cloves, minced
• •1 lb fresh white Polish sausage (biała kiełbasa), uncooked
• •6 cup chicken or vegetable broth
• •2 large potatoes, peeled and diced into 1-inch cubes
• •2 bay leaves
• •5 allspice berries
• •2 teaspoon dried marjoram
• •2 cup Żur (sour rye starter), store-bought or homemade
• •0.5 cup heavy cream or sour cream (18-30% fat)
• • to taste salt
• • to taste freshly ground black pepper
• •4 hard-boiled eggs, halved or quartered, for garnish
• •2 tablespoon fresh dill or parsley, chopped, for garnish

Instructions

1. 1

   In a large heavy-bottomed pot or Dutch oven, render the diced smoked bacon over medium heat until crispy. Remove the crispy bacon bits with a slotted spoon and set aside for garnish.

2. 2

   Leave about 2 tablespoons of bacon fat in the pot. Add the chopped onion and sauté over medium heat until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3

   Add the white Polish sausage to the pot. Brown the sausages on all sides for about 5-7 minutes. You don't need to cook them through at this stage.

4. 4

   Pour in the chicken or vegetable broth. Add the diced potatoes, bay leaves, allspice berries, and dried marjoram. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until potatoes are tender.

5. 5

   While the soup simmers, prepare the Żur. Stir the Żur well to ensure any settled flour is incorporated. If it's very thick, you can thin it with a little water or broth.

6. 6

   Once the potatoes are tender, remove the sausages from the pot. Slice them into thick rounds and return them to the soup.

7. 7

   Ladle about 1 cup of hot broth from the soup into a separate bowl with the Żur. Whisk well to temper the Żur, preventing it from curdling when added to the hot soup.

8. 8

   Slowly pour the tempered Żur mixture into the soup, stirring constantly. Continue to simmer the soup for another 15-20 minutes, stirring occasionally, until it thickens slightly and the flavors meld. The soup should reach your desired level of sourness.

9. 9

   Remove the bay leaves and allspice berries from the soup. Stir in the heavy cream or sour cream. Heat through gently, but do not boil after adding the cream to prevent curdling.

10. 10

    Taste and adjust seasoning with salt and freshly ground black pepper as needed. Zurek is often quite salty and peppery.

11. 11

    Ladle the hot Zurek into bowls. Garnish each serving with hard-boiled egg halves or quarters, the reserved crispy bacon bits, and a sprinkle of fresh dill or parsley. Serve immediately, traditionally with a slice of rye bread.

Chef's Tips

• 💡The quality of your Żur (sour rye starter) is paramount. A good quality, naturally fermented Żur will give the best authentic flavor. You can find it in Polish delis or make your own a few days in advance.
• 💡Adjust the amount of Żur to your taste. Start with 1.5 cups and add more if you prefer a stronger sour flavor. Always temper the Żur with hot broth before adding to prevent curdling.
• 💡For an extra layer of flavor, some recipes include a tablespoon of grated horseradish or a dash of liquid smoke. You can also add a pinch of caraway seeds with the marjoram.
• 💡Zurek is excellent reheated the next day, as the flavors deepen. If it thickens too much, thin with a little broth or water.
• 💡If you can't find 'biała kiełbasa' (fresh white Polish sausage), a good quality smoked Kielbasa can be used, though the flavor profile will be slightly different.