Properties :

Żurek, a traditional Polish sour rye soup, is a nutrient-rich dish that provides a balanced combination of protein, healthy fats, and complex carbohydrates. The fermented rye base (zakwas) is not only flavorful but also supports gut health thanks to natural probiotics formed during fermentation. The inclusion of sausage and eggs makes it a good source of high-quality protein and essential vitamins like B12 and iron, which are important for energy production and red blood cell formation. Garlic and spices contribute anti-inflammatory and immune-boosting properties. When served in a rye bread bowl, Żurek also provides dietary fiber and slow-digesting carbohydrates, which can help regulate blood sugar levels and keep you feeling full longer. Overall, Żurek is a hearty, nourishing meal that delivers both comfort and health benefits, especially when prepared with natural, high-quality ingredients.

Ingredients :

Rye flour : 1 Cup

Water : 6 Cup

Smoked Sausages : 100 g

Ham : 100 g

Bacon-

Garlic : 2 clove

bay leaf : 2 Piece

black pepper : to taste

marjoram : 1 Teaspoon

Sour Cream : 4 Tablespoon

Salt : as needed

Chleb razowy : 4 Piece

Quail Egg : 2 Piece

Parsley : to taste

Dive into the heart of Eastern Europe with Żurek – a creamy, tangy, smoky soup served in a crusty bread bowl.

Recipe :

For 4 people

Step 1: Prepare the Sour Rye Base (Zakwas)

In a glass jar, mix 150g rye flour with 2 cups of lukewarm water.
Add 2 crushed garlic cloves and a piece of rye bread crust.
Cover with a cloth and leave to ferment at room temperature for 3 to 5 days.

Step 2: Cook the Sausage and Meat

In a large pot, add 1.5 liters of water and bring to a boil.
Add 2 sliced smoked sausages and 100g of smoked ham or bacon.
Also add 2 bay leaves and 5-6 whole black peppercorns.
Simmer for 20 minutes to infuse the broth with flavor.

Step 3: Add Flavor and Spices

Add 2 crushed garlic cloves and 1 teaspoon of dried marjoram (optional).

Step 4: Add the Fermented Zakwas

Strain the zakwas and slowly pour it into the soup while stirring.
Taste and adjust the amount based on your desired level of sourness.
Simmer gently for another 15 minutes—do not boil strongly.

Step 5: Finish with Cream

In a small bowl, mix 4 tablespoons of sour cream with a few spoons of hot soup.
Gradually stir the tempered cream back into the soup.
Season with salt and freshly ground black pepper to taste.

Step 6: Prepare the Bread Bowls

Cut the tops off 4 round bread loaves and hollow out the centers.
Optionally, bake them in the oven for 5 minutes to firm them up.

Step 7: Serve the Soup

Ladle the hot Żurek into the bread bowls.
Add halved hard-boiled eggs to each serving.
Garnish with chopped parsley or green onions.

Enjoy your hearty and flavorful Polish Żurek!

Description:

When preparing Żurek, the key to achieving its signature depth of flavor lies in the fermentation process of the zakwas, the sour rye starter. This process typically takes several days, so it’s essential to plan ahead or use a high-quality store-bought version if you're short on time. Always taste your zakwas before adding it to the soup to ensure it's pleasantly sour and not overly bitter or spoiled. During cooking, avoid boiling the soup too vigorously after adding the sour base, as it may separate or lose its delicate flavor. When using sausage or smoked meats, select varieties that are naturally smoked and minimally processed for the best taste and health value. If serving in bread bowls, ensure the bread is dense and crusty enough to hold the soup without becoming soggy too quickly. Lastly, balance is key—taste and adjust the seasoning, sourness, and thickness according to your preference to create the perfect bowl of Żurek.

Description of diets:

Żurek is best suited for high-protein diets and can be adapted for paleo-friendly eating when made without cream or bread. However, in its traditional form—with rye bread, sausage, and cream—it is not suitable for ketogenic, vegan, vegetarian, gluten-free, or low-calorie diets. The rye bread and fermented grain base make it high in carbs, which disqualifies it from keto and gluten-free regimens. The meat and eggs provide substantial protein, but also limit its compatibility with plant-based or fasting regimens. To make it more inclusive, you can prepare a vegetarian version using mushrooms and vegetable broth, or make it gluten-free by replacing rye with fermented buckwheat or using gluten-free bread. Care should also be taken by individuals on low-sodium diets (e.g., DASH diet), as traditional smoked sausages can be high in salt. With mindful substitutions, however, Żurek can be adapted for more restrictive eating styles while preserving its essence.