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RecipesPolish Żurek with rye zakwas, sausages, and egg
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Polish Żurek with rye zakwas, sausages, and egg

A tangy Polish soup made with fermented rye zakwas, stock, bacon, two kinds of sausage, potatoes, marjoram, and boiled egg.

The defining feature of żurek is its fermented rye-flour base, which gives the soup its tang and body. This version combines smoked bacon and Polish sausage with potatoes and marjoram; serve it hot with half a boiled egg per person.

· Published on

Total time5812 min
DifficultyIntermediate
servings4
Polish Żurek with rye zakwas, sausages, and egg
This is an AI-generated editorial illustration and does not prove the recipe was kitchen-tested.
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Method

  1. 01

    Ferment the zakwas

    Mix the whole rye flour with the boiled and cooled water. Stir in the crushed garlic and bay leaves. Cover the container with a cloth and leave it in a warm place for 4–5 days, stirring once a day.

  2. 02

    Boil the eggs

    Boil the eggs in water for 10 minutes from the time it begins to boil. Cool and peel them, then set aside for serving.

    10 min
  3. 03

    Brown the bacon and sausages

    Put the bacon in a pot and brown it over moderate heat for about 7 minutes, using its own fat. Add the onion and cook until translucent. Add the smoked sausage and sauté for 3–4 minutes.

    15 min
  4. 04

    Cook the potatoes and white sausage

    Pour the stock into the pot. Add the potatoes and the whole white sausage. Simmer gently for about 20 minutes.

    20 min
  5. 05

    Add the zakwas and finish the soup

    Remove the white sausage, slice it, and return it to the pot. Gradually stir in the zakwas and keep the heat low for about 4 minutes. Add the marjoram and mix. Serve hot with half a boiled egg per person.

    4 min

Sources and review

Content researched, cross-checked and automatically validated. Sources consulted:

  1. LA BIOTECNOLOGÍA PARA LA SEGURIDAD ALIMENTARIA, ECONÓMICA Y LA GEOPOLÍTICA doi.org/10.37885/221211159
  2. Por qué el Sáhara Occidental es una pieza clave para la seguridad alimentaria mundial doi.org/10.64628/aao.swhdr6qsf
  3. SEGURIDAD ALIMENTARIA INFORME DE AESAN - IDELABINGENIERIA idelabingenieria.com/seguridad-alimentaria-informe-de-aesan-sobre-el-tratamiento-termico-de-…
  4. Polonia - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Polonia
  5. - YouTube www.youtube.com/watch?v=LbDkhDTVve4
  6. Cocinando con Lola García: Zurek lolacoci.blogspot.com/2026/02/zurek.html
  7. Receta de sopa zurek, tradición polaca - Comedera - Recetas, tips y consejos para comer mejor. comedera.com/receta-de-sopa-zurek-tradicion-polaca/
  8. Recetas del mundo (Polonia): Zurek www.expogourmetmagazine.com/es/receta/23821/recetas-del-mundo-polonia-zurek
  9. Prueba esta sopa polaca, zurek okdiario.com/recetas/prueba-esta-sopa-polaca-zurek-10821083
  10. Żurek - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/%C5%BBurek
  11. Żurek: Calorías, Nutrición y Beneficios para la Salud nutriscan.app/es/calories-nutrition/zurek
  12. ZUREK, SOPA POLACA DE HARINA DE CENTENO FERMENTADA www.elrincondemarimel.com/micocina/verduras/zurek-sopa-polaca.html
  13. - YouTube www.youtube.com/watch?v=sLfzhQVvqs0

State: Published after documentary validation; no “Tested” label is shown.

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