Savory Polish Żurek with Smoked Kielbasa

Traditional Polish Sour Rye Soup

A hearty and tangy soup with robust flavors of smoked kielbasa, aromatic vegetables, and rye sour starter, capturing the essence of Polish comfort cuisine.

2 h
4
Intermediate

Ingredients

For the Żurek Base

Rye flour

1 cup

Water

2 cups

Garlic cloves

2, crushed

Bay leaves

For the Broth

Stock (chicken or vegetable)

4 cups

Smoked kielbasa

1, sliced

Carrots

2, sliced

Onion

1, chopped

Garlic cloves

2, minced

For the Garnish

Hard-boiled eggs

4, halved

Fresh dill

Chopped

Sour cream

For serving

Preparation

Preparing the Żurek Base

Combine ingredients

In a large jar, combine rye flour, water, crushed garlic, and bay leaves.

Ferment starter

Cover the jar loosely with a cloth and allow to ferment at room temperature for 3–5 days.

Stir daily

Stir daily and check for a sour smell indicating fermentation.

Preparing the Broth

Simmer stock

In a large pot, bring stock to a simmer.

Add ingredients

Add sliced kielbasa, carrots, onion, and minced garlic.

Cook until tender

Cook over medium heat until vegetables are tender.

Cooking Process

Preparing the Soup

Strain the fermented rye mixture into the pot.

Ensure the rye starter is fully fermented before use.

Simmering the Mix

Simmer everything together for an additional 10 minutes.

Adjusting Flavor

Season with salt and freshly ground black pepper to taste.

Squeeze a bit of lemon juice for extra tang just before serving.

Plating & Serving