Żurek (Polish Sour Rye Soup)

Żurek is a traditional Polish soup made from rye flour. It is typically served with fried bread or as part of the Sunday lunch meal in Poland, which consists primarily of boiled potatoes and sauerkraut.

Żurek is a traditional Polish soup made from rye, sour cream, and bacon. It’s typically served with boiled potatoes on top.

Żurek (Polish Sour Rye Soup)


Why not cook urek if you’re in the mood for a thick, substantial, and extremely flavored soup? This amazing, thick, creamy Polish sour rye soup, pronounced “zhu-wreck,” is filled with delectable white sausage, smoked kielbasa, bacon, and boiled eggs.

Because of the sour rye starter, Polish urek has a tangy, sour taste, as well as a delicious savory umami flavor and smokiness from the kielbasa. This traditional Polish soup is a must-have for Easter dinner, but since it’s so tasty, many families cook it all year.

Uruk is simple to make, and although it does need some forethought (to prepare the starting), once you get started, it’s a breeze!

Ingredients of Polish urek

You’ll need to produce a rye starter before making Polish sour rye soup.

You’ll need rye flour and water, as well as garlic, bay leaves, allspice, and peppercorns to enhance the taste of the starter. When it’s time to start cooking, add all of the starter to the soup.

You’ll need broth, garlic, onion, and potatoes to make the urek.

Bacon, kielbasa (smoked Polish sausage), and biala kielbasa (white sausage) are essential for the meats, as they contribute to the soup’s deep, smoky, flavorful taste.

It gets a taste boost with marjoram and prepared horseradish.

When it’s time to serve the soup, you’ll also need eggs, which make urek extra flavorful and filling.

How to Prepare Urek

The rye starter is the first step in preparing the best-ever handmade Polish urek. Begin by bringing 3 cups of water to a boil and then allowing it to cool. Fill a sterile jar with it. Whisk the flour into the water slowly, then add in the garlic, spices, and mushroom. Put the lid on the jar and store it somewhere warm, dry, and dark. Stir the beginning every day for five days. Remove the spices on the sixth day.

It’s time to start making the soup. Place the white sausages in the stock that is already simmering. Cook for 15 to 20 minutes over medium-low heat before removing and chopping them up. Chop the bacon and slice the kielbasa. After browning all of the meat, return it to the broth. After the onions have become transparent, add the garlic and marjoram and cook until aromatic.

Toss the onion and garlic mixture into the stock. Pour a little broth into the pan to deglaze it, then pour it back into the soup. Toss the potatoes into the broth and cook until they are soft. Add the rye starter in small increments until the soup achieves the desired sourness.

Combine the heavy cream and horseradish in a mixing bowl. Serve in a bread bowl or a standard dish with the eggs added in. When the potatoes are soft and the sausages are cooked through, your urek is ready to eat. Enjoy!


How to Prepare Urek

Urek is often served in a hollowed-out bread bowl, which absorbs the taste of the soup and may be eaten after the soup has been consumed. Urek is served with mashed potatoes in certain locations, such as Silesia.

Sour Rye Soup Recipes in Poland

Make sure all of your instruments are totally clean before creating the rye starter to avoid undesired germs growing in the starter.

This recipe requires the starter, and there are no viable substitutes available. If you want to create urek, make sure you leave yourself enough time for the rye starter to develop.

If white sausage is unavailable, any sort of Polish sausage will suffice.

If you like, you may substitute vegetarian broth for the chicken stock.

Make vegan urek if you’re searching for a meatless alternative. Use vegan bacon and sausages instead of bacon and sausages. In place of heavy cream, a vegan heavy cream alternative uses vegetable broth instead of chicken broth. You may add a teaspoon or more of liquid smoke to simulate the smokiness of traditional urek.

As you add the rye starter, taste the soup. You don’t want the soup to be too sour for your liking!

Are you a horseradish skeptic? It’s okay if you don’t use it.

How to Reheat and Store Urek

Allow the urek to cool before storing it in an airtight jar for up to three days. The soup will last an additional day or two if you don’t add cream. Simply warm it over medium-low heat to reheat it.

Is Polish Sour Rye Soup Freezable? 

Yes, of course! Before adding the heavy cream and eggs, freeze the urek. Heavy cream is difficult to freeze. Urek that has been frozen should survive for roughly 2 months.


to begin with

leveled medium or dark rye flour

mushrooms that have been dried (optional)

to make the soup

Biaa kiebasa (Polish white sausage)

kiebasa (smoked Polish sausage)

1-inch-thick slices of potatoes

to taste sour rye starter

with the purpose of serving

cut-in-half hard-boiled eggs


Fill a clean jar halfway with boiling water. Pour off the water and replace it with 3 cups of boiling water that has been allowed to cool.

In a separate bowl, whisk together the flour and water. In a large mixing bowl, combine the peppercorns, garlic, bay leaves, allspice, and mushroom.

Area the jar in a warm, dry, dark place after securing the lid.

Open the jar and stir it every day for five days. Remove the spices and discard them on the fifth day.

Place the starting in a fresh container in the refrigerator for up to 2 weeks.

Bring the broth to a low simmer. In a large mixing bowl, combine the white sausages and the broth. Over medium-low heat, cook for 15 to 20 minutes.

Remove the white sausages from the soup and set them aside. White sausages, smoked sausages, and bacon should all be sliced.

In a large skillet, heat the oil. Brown the meats in a skillet before adding them to the broth.

Cook for 4 to 5 minutes, or until the onions are transparent. Cook for 1 minute, or until garlic and marjoram are aromatic.

Toss the onion and garlic mixture into the stock. Deglaze the pan with a few tablespoons of liquid, then return it to the boil.

In a large mixing bowl, combine the potatoes and the broth. Bring the broth to a boil, then lower to a low heat and cook, stirring occasionally, for 15 minutes, or until the potatoes are cooked.

In a slow, steady stream, incorporate the rye starter into the soup. Cook for 2 to 3 minutes on low heat.

Combine the heavy cream and horseradish in a mixing bowl.

If preferred, season with salt, pepper, and additional marjoram. Serve with the eggs.


You may omit the potatoes if you like, but they do add flavor to the soup.

The “żurek ingredients” is a Polish soup that is made with rye, sour cream, and potatoes. It is served hot.

Frequently Asked Questions

What does Żurek taste like?

A: Żurek is a Polish dish, consisting of rye bread dough boiled and cut into pieces, sautéed in butter with onions and sprinkled with caraway seeds. Its then topped off with salt or sugar, depending on how sour the cook wants it to be.

How do you make Polish rye soup?

A: It is a good idea to start by sautéing the onion and garlic in olive oil before adding the rest of your ingredients. Then, add all of your spices/herbs into this mixture as well as broth or water.

What is Polish Zurek made from?

A: Zurek is a type of soup or stew made from sausage, potatoes and pickled cucumbers.

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