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Meat, European

Żurek, Polish sour rye soup with sausage and egg

Żurek is a tangy Polish soup made with fermented rye starter, served with fresh white sausage, smoked sausage, potatoes and half a hard boiled egg per person. For 4 people, it takes 50 minutes, has a medium difficulty, and costs €2.40 per serving. The key to getting it right is balancing the żur so the soup stays sour without being overpowering.

Tonight it's the Polish Easter soup that's actually delicious all year round, żurek, a tangy soup with sausage, potatoes and a hard boiled egg.

Żurek, Polish sour rye soup with sausage and egg
Total time
50 min
Difficulty
Medium
Cost per person
€2.40
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall

Żurek catches you off guard with its sharp tang, thanks to żur, the fermented rye starter that stands in for vinegar in so many other soups. Fresh white sausage keeps things soft, smoked sausage adds backbone, and the potatoes naturally thicken the broth. A hard boiled egg, halved and set on top, is the finishing touch that makes this soup instantly recognizable.

It's a soup with deep roots in Polish family tradition, often tied to Easter, but it works just as well on a chilly winter or spring evening when you want something different. It takes a bit of juggling between the eggs, the broth and the two sausages, but nothing complicated. It's the kind of recipe worth trying on a quiet Sunday before adding it to your cold weather rotation.

The ingredients

4 people

Pantry

  • Chicken brothoften in the pantry 1.2 l
  • Żur or bottled rye starteroften in the pantry 25 cl
  • Dried marjoramoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Fresh white sausage 300 g
  • Smoked sausage 150 g

Fruits and vegetables

  • Potatoes 400 g
  • Carrot 1
  • Garlic 3 cloves

Dairy

  • Eggs 4
  • Thick sour cream 4 tbsp

Bakery

  • Rye bread 4 slices

Allergens Gluten, Eggs, Lactose

The step by step recipe

  1. Boil the eggs for ten minutes, run them under cold water, then peel them. 10 min

    Drop them into already boiling water so the yolk stays nicely centered.

  2. Heat the broth with the carrot and diced potatoes, and the smoked sausage sliced into rounds, and let it simmer. 20 min

    If you're using rye starter, don't let it boil hard or it will lose its tang.

  3. Brown the white sausage in a pan, slice it into rounds and add it to the soup. 8 min

    Prick it before cooking so it doesn't burst.

  4. Whisk the żur into the soup, add the crushed garlic, marjoram, sour cream, salt and pepper, then let it simmer gently. 10 min

    Taste and adjust the sourness, adding more żur if you want it tangier.

  5. Serve in deep bowls with half a hard boiled egg per person and rye bread.

    A pinch of marjoram freshly rubbed between your fingers brings out its aroma.

Our tips to get it right

  • Pick a good tangy store bought żur and taste the broth before adding more, the sourness should come through without stinging.
  • Cut the potatoes into even, smallish cubes so they cook at the same pace as the carrot without falling apart.
  • Boil the eggs first and let them cool to room temperature, they slice much more cleanly for serving.

The variations

  • Swap the smoked sausage for diced smoked bacon for a more rustic version.
  • For a vegetarian version, use vegetable broth and replace the sausages with sauteed mushrooms and a touch of smoked paprika.
  • For a faster version, skip pan searing the white sausage and just simmer it sliced directly in the broth.

What to serve it with

  • Toasted rye bread
  • Polish pickles
  • Plain applesauce

Storage

Żurek keeps 2 to 3 days in the fridge in an airtight container, ideally with the eggs stored separately. It freezes well for about 2 months without the hard boiled eggs. Reheat gently over low heat, stirring, without letting it boil hard so the żur keeps its tang.

Questions about this dish

Where can I find żur, the Polish rye starter?

You'll find it bottled at Eastern European grocery stores and some specialty shops. If you can't get any, whisk 4 tablespoons of rye flour into warm water with a splash of cider vinegar and crushed garlic.

Can you make żurek ahead of time?

Yes, you can make the broth and cook the sausages the day before, then add the żur and reheat gently before serving. The hard boiled eggs can also be made ahead and kept in the fridge.

Can you substitute the Polish white sausage?

If you can't find it, a mild fresh veal or pork sausage works well. It should stay soft and not too spiced so it doesn't overpower the soup's tang.

Is żurek a good soup for kids?

Its pronounced sourness doesn't always suit younger palates. You can tone it down for kids by using less żur and adding a bit more sour cream.

How long does it take to make a żurek, the Polish sour rye soup with sausage and hard boiled egg?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a żurek, the Polish sour rye soup with sausage and hard boiled egg?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a żurek, the Polish sour rye soup with sausage and hard boiled egg cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, lactose. Always check the labels of the products you buy.

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