Soup · Main Course · Eastern European ·

Rustic Polish Żurek with Sourdough and Sausages

Name: Rustic Polish Żurek with Sourdough and Sausages
Prep time: 50 min
Cook time: 150 min
Total time: 200 min
Yield: 6 servings
Cuisine: Soup
Ingredients: Water, 4 cups; Sour rye starter, 2 cups; Bay leaf, 1; Allspice berries, 5; Garlic cloves, crushed, 2; Kielbasa sausage, 1 lb, sliced; Smoked bacon, 1/2 lb, chopped; Potatoes, 2 medium, peeled and diced; Onion, 1 medium, diced; Carrot, 1, sliced; Salt, To taste; Black pepper, Freshly ground, to taste; Marjoram, dried, 1 tbsp

Żurek, a traditional Polish soup, is made with sour rye starter, sausages, and aromatic herbs, perfect for a comforting, hearty meal.

5(750 reviews)

·By Ethan Brooks·September 14, 2025

Rustic Polish Żurek with Sourdough and Sausages — Soup served and photographed from above

Prep

50 min

Cook

2 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

Żurek Base

Meat

Vegetables

Seasoning

Nutrition

Per serving

Calories: 523 kcal
Protein: 19.35 g
Carbs: 24.92 g
Fat: 35.83 g
Fiber: 3.33 g

Whole recipe

Total

Calories: 3137 kcal
Protein: 116.1 g
Carbs: 149.5 g
Fat: 215 g
Fiber: 20 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Water 4 cups	0	0	0	0	0
Sour rye starter 2 cups	240	8	48	0	8
Bay leaf 1	0	0	0	0	0
Allspice berries 5	2	0	0.5	0	0.1
Garlic cloves, crushed 2	10	0.5	2	0	0.1
Kielbasa sausage 1 lb, sliced	1440	60	8	120	0
Smoked bacon 1/2 lb, chopped	1050	37.5	2	95	0
Potatoes 2 medium, peeled and diced	310	8	72	0.5	8
Onion 1 medium, diced	44	1	10	0	1.5
Carrot 1, sliced	25	0.5	6	0	1.5
Salt To taste	0	0	0	0	0
Black pepper Freshly ground, to taste	2	0.1	0.5	0.1	0.1
Marjoram, dried 1 tbsp	14	0.6	2.5	0.4	1.2

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Rye Starter

1
Combine rye flour and water
In a bowl, combine 1 cup rye flour with 1 cup warm water.
2
Stir and cover
Stir well and cover with a cloth.
3
Ferment starter
Let ferment at room temperature for 3 to 5 days.
Tip: Allow the sourdough starter to fully ferment for the best depth of flavor.

Preparing the Soup Base

1
Combine soup ingredients
In a large pot, combine water, sour rye starter, bay leaf, allspice berries, and garlic.
Tip: Start the starter a week ahead to ensure proper fermentation.
2
Simmer the base
Bring to a simmer over medium heat.
3
Develop flavors
Let simmer for 45 minutes to develop flavor.
Tip: Do not boil the starter, as this will kill the fermentation.

How to Make Rustic Polish Żurek with Sourdough and Sausages

Total time: 3 h 20 min · Yields 6 servings

1
Creating the Broth
Sauté the bacon in a pan until crispy, then add to soup base.
2
Adding Vegetables and Sausages
Add onions, carrots, potatoes, and kielbasa to the soup base.
3
Simmering
Let simmer until potatoes are tender, about 30 minutes.