Polish Żurek Recipe – Sour Rye Soup


Discover my family recipe for delicious Żurek Staropolski. This Classic Dish from Poland is also known as Fermented Sour Rye Soup. Indeed, it’s one of my all-time favourites thanks to its deep savoury flavour. While preparation methods differ across regions and homes, the core of its distinct taste is the fermented rye starter. After you try this soup, I believe you’ll understand my profound love for it. This Traditional Polish Dish shines especially during Easter holidays but I love to eat it all year round!

What is the base ingredient for Żurek Soup?

Now, if you’re keen on crafting your own Polish Zurek Soup, the journey begins with the preparation of the fermented starter. Although this step is simple and demands minimal upkeep, patience is key, as the fermentation process spans roughly 5-7 days. Of course, for those short on time, there’s always the option to buy a ready-made Zurek soup base in European Supermarkets or online. However, I must say that nothing quite matches the taste of a homemade batch!

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Polish Żurek soup in a bowl, accompanied by sourdough bread, a halved boiled egg, and topped with fresh herb garnish.

What is Żurek ? – Traditional Polish Sour Rye Soup Explained

Introduction to Polish Zurek Soup

Żurek, a traditional sour rye soup, holds a special place in the hearts of the Polish people. Originating from the unique tang of fermented rye flour starter, known as “żur”, this soup combines the robust flavours of potatoes, smoked sausage (Kiełbasa), smoked bacon (Boczek), eggs, and aromatic herbs.

The History of Zurek Soup

Tracing its roots back to the Middle Ages, Żurek served as a staple for peasants and workers. They crafted this soup as a clever means to utilize leftover ingredients, maximizing the scarce resources at hand. Over time, its popularity surged, making it a cherished dish across all social groups.

What are the types of Polish Żurek?

  • Żurek Staropolski – This is the most traditional version of the Polish soup, prepared with vegetable bouillon as a base, fermented rye starter, Polish smoked sausage (Kielbasa), and smoked bacon, known as Boczek. It’s served with a boiled egg and homemade bread.
  • Żurek Benedyktyjski – This variation of the soup is prepared in the same way as Żurek Staropolski. It is finished with three tablespoons of sour cream, which are mixed with a ladle of the soup to prevent curdling. Serve it by placing cottage cheese in the bowl before adding the soup.
  • Zalewajka – is a traditional Polish soup that is distinctively prepared with a water base, rather than using vegetable bouillon. This choice of base allows the natural flavours of the other ingredients to shine through more prominently.
  • Barszcz Biały – a distinct variant of the traditional soup, is primarily prepared using a wheat flour starter as opposed to the more commonly used rye flour. Despite this key difference, the majority of the other ingredients remain similar. This substitution of wheat flour lends a unique texture and a slightly different flavour profile to the soup, while maintaining its beloved classic taste.

Check out my other recipes for Traditional Polish Dishes:

Guide to Preparing Zurek – Polish Sour Rye Soup

Polish Żurek – Sour Rye Soup

Żurek: Poland's iconic sour rye soup made from a unique starter. Rich with meat & veggies, it's a traditional comfort meal.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Starter Fermentation5 days
Total Time5 days 1 hour 40 minutes
Servings: 6
Calories: 420kcal
Author: Chef Lukasz

Rate my Recipe 🙂

5 from 5 votes


Starter Ingredients (Sour Rye):

Ingredients for the Zurek Soup:

  • 6.3 cups Vegetable Bullion - (1.5L)
  • 2.1 cups Zurek starter - (500ml)
  • 4 Pork sausages, small - (you can also add Polish smoked sausage – Kielbasa)
  • 8.8 oz Uncut smoked bacon - (Boczek)
  • 1 tsp Marjoram
  • 3 tbsp Double Cream - (soured cream works as well)
  • Salt - to taste

To serve with Zurek:

  • Boiled diced potatoes
  • 6 Hard-boiled Eggs - cut in half
  • Sourdough Bread
  • Fresh Parsley - or dill, for garnish
  • Black Pepper - to taste


Instructions for Starter (Sour Rye):

  • For the starter preparation, use water free from chlorine as it can inhibit microbial growth. Boil the water and allow it to cool to room temperature before use.
  • Once the water has cooled, combine all the starter ingredients in a sanitized jar. Mix them thoroughly with a clean spoon.
  • Cover the jar with a cloth or paper towel and secure it with a band or tie. This ensures the starter has ventilation while remaining protected.
  • Position the jar in a spot shielded from direct sunlight, maintaining room temperature, mix with clean spoon every other day. In about 5-7 days, the starter should be mature and ready. You can utilize it immediately or refrigerate it for up to two weeks. If refrigerating, remember to remove and discard any spices from the starter. If using immediately, incorporate the starter into your recipe as directed.

Instructions for Vegetable Bullion (Soup Base):

  • Begin by making the vegetable broth. In a large pot, combine 1 liter of water, diced carrots, 2 medium onions (quartered), a stalk of celery (chopped), and a sliced leek. Place the pot on high heat and bring the contents to a boil. Once boiling, reduce the heat to low, allowing the mixture to simmer. Cover the pot with a lid and let it simmer for 1 hour.
  • After the broth has been simmering for an hour, carefully strain the liquid, separating it from the vegetables. Retain the carrots for inclusion in your soup, and discard the rest of the vegetables.

Instructions for Żurek Soup

  • Start by dicing the bacon. In a pan over high heat, fry the bacon for 4-5 minutes until its fat is rendered.
  • To the hot stock, add the crispy bacon, cooked carrots, sausages (whole or sliced), and 1 teaspoon of marjoram. Bring the contents to a boil, then lower the heat and let it simmer for 5 minutes.
  • Take the Żurek starter and whisk it with the sediment, ensuring to discard any spices. Gradually pour this mixture into the soup, allowing it to simmer until the consistency becomes thicker.
  • Remove the soup from the stove and extract the sausages. Once sliced, reintroduce them to the pot.
  • In a separate bowl, blend the cream with a ladleful of the soup. This process ensures the cream doesn't curdle when added to the hot soup. Once mixed, pour this creamy mixture back into the main pot.
  • To serve, ladle the Żurek into bowls. Add cooked potatoes to the soup and garnish with either parsley or dill, and a sprinkle of black pepper. Accompany with hard-boiled eggs (Zurek z jajkiem) and slices of fresh sourdough bread. Enjoy your meal! (Smacznego!)


  • Horseradish Boost: Introduce a zesty kick to your Żurek by adding 1 tablespoon of freshly grated horseradish. It not only enhances the soup’s flavour but also adds a spicy undertone that complements the tanginess of the fermented rye.
  • Mushroom Depth: Incorporate wild mushrooms, such as porcini or chanterelles, to the soup. They add a rich, earthy depth to the flavour profile, making the soup even more hearty and robust.
  • Traditional Presentation: Serving Zurek in a hollowed-out sourdough bread, known as “Zurek w Chlebie”, is not just a delightful presentation but also offers a unique taste experience. The bread soaks up the soup, providing a delightful texture contrast.
  • Herb Garnish: Fresh herbs like dill, chives, or parsley can be finely chopped and sprinkled on top before serving. They add a burst of colour and a fresh aroma that elevates the dish.
  • Storage: If you have leftovers, store the Żurek in an airtight container in the refrigerator. The flavours tend to meld and intensify, making it even more delicious the next day.


Serving: 560g | Calories: 420kcal | Carbohydrates: 20g | Protein: 23g | Fat: 25g | Fiber: 2g | Sugar: 0.5g

FAQ for Starter Preparation:

  • How can I tell if my starter is ready? The starter will emit a tangy aroma complemented by the pleasant scents of spices and garlic, and the liquid will separate from the solids.
  • What to do when foam appears on the surface of the starter? A light foam may appear on the surface of the starter. This is natural in the fermentation process. You can remove the foam from the surface of the starter every other day. However, if mould appears and the starter doesn’t smell good, it should be discarded. The most common cause of mould is contamination of the starter during mixing. Very often, the cause of the starter spoiling can also be a not thoroughly cleaned container or poor air access during the fermentation process.
  • Is it normal for the starter to have a strong smell? Yes, a tangy or sour smell with aroma of garlic and spices is normal. However, if it smells unpleasant or mouldy, it’s best to discard it and start fresh.
  • What should I do if my starter isn’t fermenting? Ensure it’s kept in a warm place. If there’s still no activity after a few days, it might be best to begin a new batch.
  • How should I store the starter? If you don’t plan to make Żurek right after fermenting, don’t put the jar in the fridge immediately. First, you need to remove the garlic, bay leaves, and allspice from the starter. A fine mesh strainer might be helpful for this. Pour the starter along with the flour into a bottle or jar and keep it in the fridge for up to 2 weeks.
Polish Żurek soup in a bowl, accompanied by sourdough bread, a halved boiled egg, and topped with fresh herb garnish.

From the Chef

I trust you’ll savour this exceptional Polish Żurek Soup Recipe! Did you add your own twist to the traditional ingredients? Or maybe you paired it with a special bread or topping? I’m eager to hear about your culinary adventures with this Polish classic. Please share your experiences in the comments below. And if it delighted your taste buds, don’t hesitate to give it a star rating! Smacznego!

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Recipe Rating:

2 responses to “Polish Żurek Recipe – Sour Rye Soup”

  1. 5 stars
    Fantastic recipe, I prepared a starter and it was very straight forward, loved the unique flavour! Thank you for sharing family recipe!

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