Main Course · Soup · Eastern European ·

Polish kielbasa and zurek: a savory smoked sausage soup

Name: Polish kielbasa and zurek: a savory smoked sausage soup
Prep time: 40 min
Cook time: 120 min
Total time: 160 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Rye flour, 1 cup; Water, 2 cups; Garlic cloves, 2, crushed; Bay leaves, 2; Stock (chicken or vegetable), 4 cups; Smoked kielbasa, 1, sliced; Carrots, 2, sliced; Onion, 1, chopped; Garlic cloves, 2, minced; Hard-boiled eggs, 4, halved; Fresh dill, Chopped; Sour cream, For serving

Warm up with a bowl of traditional Polish zurek featuring authentic polish kielbasa and a tangy rye starter for deep flavor. This hearty smoked sausage soup is the ultimate comfort food for any season.

4.7(101 reviews)

·By Ethan Brooks·October 14, 2025

Polish kielbasa and zurek: a savory smoked sausage soup — Main Course served and photographed from above

Prep

40 min

Cook

2 h

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Żurek Base

For the Broth

For the Garnish

Nutrition

Per serving

Calories: 336 kcal
Protein: 15.8 g
Carbs: 34.35 g
Fat: 16.75 g
Fiber: 7.55 g

Whole recipe

Total

Calories: 1343 kcal
Protein: 63 g
Carbs: 137.4 g
Fat: 67 g
Fiber: 30.2 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Rye flour 1 cup	407	17	88	2	24
Water 2 cups	0	0	0	0	0
Garlic cloves 2, crushed	10	0.4	2	0	0.1
Bay leaves 2	0	0	0	0	0
Stock (chicken or vegetable) 4 cups	40	4	4	1	0
Smoked kielbasa 1, sliced	400	15	5	35	0
Carrots 2, sliced	50	1	12	0	4
Onion 1, chopped	44	1	10	0	2
Garlic cloves 2, minced	10	0.4	2	0	0.1
Hard-boiled eggs 4, halved	280	24	2	19	0
Fresh dill Chopped	2	0.2	0.4	0	0
Sour cream For serving	100	1	2	10	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Żurek Base

1
Combine ingredients
In a large jar, combine rye flour, water, crushed garlic, and bay leaves.
2
Ferment starter
Cover the jar loosely with a cloth and allow to ferment at room temperature for 3–5 days.
3
Stir daily
Stir daily and check for a sour smell indicating fermentation.