Żurek na zakwasie - sour rye soup

Anyone who has been to Poland at least once has certainly encountered this extraordinary soup. This is an amazing classic and an inseparable element of Polish culinary heritage.

This soup is prepared on the basis of rye leaven with the addition of smoked meat, sausages or mushrooms. Although this combination may seem strange, it creates a truly extraordinary whole. Its taste, aroma and characteristic acidity attract gourmets from all over the world. It is also very popular among tourists visiting Poland who want to experience the authentic taste of traditional żurek soup.

The soup is creamy and slightly sour. Enriched with meat or sausage, it becomes extremely nutritious and filling. It is traditionally eaten at Easter but is also popular at other times of the year. I serve it with boiled eggs and sausage, but I know that some people also serve it with potatoes.

How was żurek made?

Żurek is not an ordinary soup, but a piece of the history of the culinary traditions of the Polish table. The origin of this unique dish dates back to the Middle Ages. Its evolution over the centuries has influenced its enduring popularity in modern cuisine.

It is worth mentioning that this dish has its roots in ancient Slavic cuisine. In ancient times, sourdough dishes were prepared. They were supposed to extend the shelf life of food and give dishes a characteristic sour taste.

At the end of the Middle Ages, żurek gained popularity among the nobility. During Easter, it was served as a soup for Święconka, a special dish eaten after a ceremonial blessing in the church.

It was during Easter that żurek gained its unique place in the Polish culinary tradition. Since then, żurek has become an inseparable element of the Easter table. Such dishes are often associated with joyful holidays and family and friend gatherings.

How to prepare żurek soup?

Rye sourdough.

Rye sourdough is the key ingredient of this soup. Its preparation takes time. Unfortunately, you have to wait up to 5 days before it is ready. But, in Poland and in Polish stores you can get ready-made sourdough that you can also use. However, you should be careful because rye sourdough is also called sour soup. So let's remember that this is not a ready-made soup, but its base. Yet, making rye sourdough is very easy, so I recommend trying to make it yourself.

As I already mentioned, the method is very easy. Rye flour is combined with water, garlic and spices and then left covered for several days. The yeast contained in the air and ingredients feed on the sugars contained in them and convert them into acid. As you can see, the process is very simple, but it takes some time.

The same method can also be used to make beetroot kvass or kvass used in other Polish soups. But, other ingredients are used there (beetroot or bread).

Broth

You can use both chicken and vegetable broth to prepare this soup. You can use store-bought broth or prepare your own, instructions on how to make homemade broth can be found on this website.

Soup additions

Żurek is quite often served with a few more ingredients that are added directly to the soup plate. Depending on the region of Poland and taste preferences, you can use, among others:

Polish sausage - Polish white sausage is most often used, but you can also find versions that use any smoked sausage. Just cut it into slices.

Eggs - hard-boil the egg and cut it into slices or simply in half. One egg per plate should be enough. If you prefer, you can add more or less.

Bacon - cut into cubes and lightly fried will certainly enrich its taste.

Potatoes – not everyone adds them. Cooked potatoes are usually added, either whole or cut in half or quarters. Some people even like to cook them directly in the soup. But, remember that żurek with potatoes cooked will be edible for a shorter time than without them.

The above-mentioned additions can be added several at a time, but I do not recommend adding all of them at once because it may be a bit too much.

This soup can be prepared in advance and will be good even on the second or third day. Some people think it's even better then. I recommend you try it at least once and you will surely like it. Enjoy your meal.