Zurek

4/1/2025

Prep Time: 2 days (for sour rye zakwas) | Cook Time: 45 minutes

Description

Zurek is a robust traditional Polish soup served predominantly at Easter but enjoyable all year round. It features a sour base made from rye flour and water, flavored with garlic and marjoram, then completed with hearty sausage, boiled potatoes, and often garnished with a hard-boiled egg. Prepare yourself for an exciting ride of flavors and fillings with roots steeped in history.

Ingredients

• 2 cups of rye flour
• 4 cups of water
• 1 pound of white sausage
• 3 cloves of garlic
• 2 bay leaves
• 5 allspice berries
• 2 tablespoons of marjoram
• 1 large onion
• 4 hard-boiled eggs
• 3 medium boiled potatoes

Optional Ingredients

• Half a cup of heavy cream: This can enhance the soup’s richness and balance the sourness to meet your preference.
• Smoked bacon: The smokiness can complement the robust flavors of the soup while adding another layer of complexity to the taste.

Estimated Time

• Prep time: 2 days (for sour rye zakwas)
• Cook time: 45 minutes

Instructions

1. Start by creating the sour rye zakwas base. Combine rye flour with warm water in a jar, cover loosely and leave it at room temperature for up to 5 days. Stir it daily.
2. Strain the zakwas through a sieve, discard solid parts.
3. In a large pot, sauté diced onion until translucent, then add in minced garlic and cook until aromatic.
4. Add in the white sausage and let it brown slightly.
5. Add your strained zakwas to the pot, followed by the bay leaves and allspice berries.
6. Cook on medium heat for roughly 30 minutes.
7. Add the marjoram to the soup and season to taste with salt and pepper.
8. Add in boiled potatoes and let everything simmer together for an additional few minutes.
9. Pour the soup into bowls and garnish with a halved hard-boiled egg.
10. For a creamier soup, swirl in heavy cream just before serving and top with crumbled smoked bacon for extra flavor.

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