Polish Sour Bread Soup (Zurek)
If there’s one dish that embodies the soul of Polish cuisine, it’s Żurek, a rustic and hearty sour bread soup. This traditional soup is unlike anything you’ve tasted before, with its tangy, slightly sour flavor that comes from the fermented rye flour base (zakwas). Rich in history and flavor, Żurek is a beloved dish often enjoyed during Easter celebrations but is served year-round as a comforting meal for cold days or family gatherings.
In my family, we have this both for Christmas and for Easter. The Christmas one is made with mushroom and served with tortellini (uszka), while the Easter one is made with sausage and served with a hard boiled egg. Come to think of it, one with sausage and mushroom would be incredibly nice as well.
This year, I made a spin on this traditional family recipe, and used a sourdough bread starter instead of a store bought soup starter (or making the soup starter (zakwas) from scratch, which takes ages). This way it was ready in a couple of days.
Join me this month in making 3 of my favourite traditional Polish recipes - check here for stuffed cabbage rolls (Golabki), and here for apple meringue cake (Plesniak).
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Żurek (pronounced "zhoo-rek") is a culinary marvel because of its unique preparation method. The foundation of the soup lies in zakwas, a fermented rye starter that gives the soup its distinct sourness.
Making the starter requires patience—it’s created by combining rye flour and water, which is left to ferment for several days. This fermented mixture is then used to build the soup’s base, offering an unparalleled depth of flavor.
Of course, you can also cheat your way out of it by using your bread starter, if you already have some of that at home. In this recipe, that's what I've done.
In a way, Żurek’s character is similar to a good sourdough bread. It’s tangy but balanced by the richness of smoked meats and aromatic vegetables.
For the mother sourdough starter I always go with Joshua Weissman
recipe, have done for years, never fails (I use his recipe for sourdough bread as well. And sourdough pizza). Check out his youtube video for detailed instructions.
To make levain (2-3 days before serving), mix 20g of the mother starter with 50g rye flour and 50ml lukewarm water. Let it sit in a warm place for about 5 hours in a glass container.
Once active, add 50g rye flour, 3 bay leaves, 4 garlic cloves (smashed with a knife blade), a few all spice berries and peppercorns, 1tbsp marjoram , and 550ml lukewarm water.
Let this sit in a warm place again overnight, minimum 12 hours.
Żurek has deep roots in Polish history and culture. Traditionally, it was a staple dish during the Lenten season because it was simple, inexpensive, and meatless, often made with just the fermented rye and a few vegetables. Over time, it became a celebratory meal, especially around Easter, symbolizing the end of fasting and the arrival of richer foods like sausage and eggs. The soup is often served in a bread bowl, enhancing the overall experience by adding texture and heartiness with every bite.
Apparently there’s a saying in Poland that goes, “Good Żurek makes good people.” Though I can't say I've ever heard anyone say this.
Polish Sour Bread Soup (Zurek)
Recipe details
- 4 servings
- Prep time: 48 Hours Cook time: 2 Hours Total time: 50 hr
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