Rustic Polish Żurek with Sourdough and Sausages
A Hearty, Tangy Soup for Cooler Days
Żurek, a traditional Polish soup, is made with sour rye starter, sausages, and aromatic herbs, perfect for a comforting, hearty meal.
- 2 h 30 min
- 6
- Intermediate
Ingredients
Żurek Base
Meat
Vegetables
Seasoning
Preparation
Preparing the Rye Starter
Combine rye flour and water
In a bowl, combine 1 cup rye flour with 1 cup warm water.
Stir and cover
Stir well and cover with a cloth.
Ferment starter
Let ferment at room temperature for 3 to 5 days.
Allow the sourdough starter to fully ferment for the best depth of flavor.
Preparing the Soup Base
Combine soup ingredients
In a large pot, combine water, sour rye starter, bay leaf, allspice berries, and garlic.
Start the starter a week ahead to ensure proper fermentation.
Simmer the base
Bring to a simmer over medium heat.
Develop flavors
Let simmer for 45 minutes to develop flavor.
Do not boil the starter, as this will kill the fermentation.
Cooking Process
Creating the Broth
Sauté the bacon in a pan until crispy, then add to soup base.
Adding Vegetables and Sausages
Add onions, carrots, potatoes, and kielbasa to the soup base.
Simmering
Let simmer until potatoes are tender, about 30 minutes.
Plating & Serving
Rustic Polish Żurek with Sourdough and Sausages
Rustic Polish Żurek with Sourdough and Sausages
Plating & Serving
Ladle the soup into bowls, ensuring an even distribution of sausages and vegetables, and serve hot with slices of rustic sourdough.