polish soup

Also known as: &#x27;Polish rye soup&#x27;, &#x27;Sour bread soup&#x27; and a &#x27;Hangover soup&#x27;.

Just as the Far East ferments tofu, here in Poland we ferment... rye flour. From that sour base, a magnificent soup is brewed. Żurek tangy, meaty and full of character. A comforting dish - not only during Easter.

Żurek: Classic Polish Sour Rye Soup

oz (200 grams) unsliced bacon

(200 grams, 7 oz) medium white onion

carrots (roughly 4.2 oz, 120 grams)

parsley

¼ cups (500 milliliters) Sour Rye Flour Starter (link to a recipe in the notes)

garlic

tbsp whipping cream (optional, 30-36% fat)

marjoram

Salt

Pepper (freshly ground)

bay leaves

all-spice berries

black peppercorns

eggs,

Get a cooking pot. Pour in the stock...

Get a cooking pot. Pour in the stock and start heating it up (on a medium heat).

Chop bacon and onion into small cubes. Using...

Chop bacon and onion into small cubes. Using a frying pan, fry up the bacon first. There is need to add any additional frying fat, bacon will release plenty of its own.

Once the bacon fat has rendered, add the...

Once the bacon fat has rendered, add the onion pieces and continue frying until both ingredients turn golden.

Move the contents of the frying pan into...

Move the contents of the frying pan into the pot with cooking stock. If your ‘zakwas’ starter was fermented without spices (that is: bay leaves, all-spice berries and peppercorns), it’s a good moment to add them directly into the soup. I place them inside a mesh spice bag/stock sachet, so that I don't have to struggle fishing them out later.

Peel carrots and parsley roots, drop them whole...

Peel carrots and parsley roots, drop them whole into the stock.

Add white kiełbasa (uncut, whole links) as well...

Add white kiełbasa (uncut, whole links) as well and continue cooking for 30-40 minutes, until the stock becomes meaty in aroma and flavour (you’ll have to test that empirically).

If you haven’t boiled the eggs already, now...

If you haven’t boiled the eggs already, now is a good moment to do so. Once cooked, allow them to cool down.

The next step would be to remove the...

The next step would be to remove the spices. If you used the spice bag, just take it out. Otherwise, you can fish them out manually with a spoon, or get rid of them using a sieve - and return the soup into the pot.

Now it’s time to add rye 'zakwas' starter....

Now it’s time to add rye 'zakwas' starter. Add 1⅓ cup (300ml) of zakwas for a mild Żurek, up to 2 cups (or more; roughly 500ml) for a more sour result. If you’re not sure how much you should add, just pour it over gradually, tasting along the way.There are two ways to do it:• Mix the contents of the jar/bottle, so that the liquid part blends with the floury part,• Or start by adding the liquid only, topping with the muddy floury part later on - spoonful by spoonful, until you reach the desired thickness. That’s how I do it.

Add 1 tablespoon of dried marjoram and one...

Add 1 tablespoon of dried marjoram and one garlic clove (crushed or roughly chopped), cook for another 4-5 minutes.

Remove the pot from heat. Remove the sausage...

Remove the pot from heat. Remove the sausage and vegetables with a slotted spoon, slice them all and return to the pot. You can also leave the sausage unsliced - that’s up to you.

Adding cream is optional, but it balances the...

Adding cream is optional, but it balances the flavours very nicely. Place 3 tablespoons of whipping cream into a cup or a small bowl. Add in a tablespoon of Żurek, mix well with a fork. And another spoonful of soup and mix again. Repeat with 2 more tablespoons of Żurek. Pour the mixture into the pot.

Have a taste. Does it need any more...

Have a taste. Does it need any more salt or a pinch of pepper? If so, add some to taste. Garnish with fresh marjoram or chopped parsley and serve with boiled egg halves.

Smacznego!

A traditional dish eaten for Easter, Zurek is probably the most popular Polish soup. The rye starter fermented soup is often served with white sausages, boiled potatoes, or eggs. 

Polish Sour Rye Soup Zurek Recipe

tbsps of rye flour

water

35 oz (1kg) of smoked pork bones

oz (300 grams) of bacon

allspice berries

white sausages

onion

salt

potatoes

boiled eggs

In a clean glass jar, mix rye flour...

In a clean glass jar, mix rye flour with warm, purified water.

Cover the jar with a linen cloth or...

Cover the jar with a linen cloth or gauze. Place it in the cold (max 20°C / 68°F), dark place.

Stir zakwas twice a day.

After 5-7 days it is ready to use.

Pour water into a big pot. Add allspice...

Pour water into a big pot. Add allspice berries and bay leaves and bring to boil.

Reduce the heat. Add smoked pork bones, bacon,...

Reduce the heat. Add smoked pork bones, bacon, and white sausage. Cook for about 30 minutes, but don't bring it to a boil!

In the meantime, peel and dice an onion,...

In the meantime, peel and dice an onion, then fry it in oil.

Take off the meat. Dice the bacon and...

Take off the meat. Dice the bacon and cut the white sausage into slices or bigger chunks. You may also remove meat from the bones and dice it.

Stir zakwas for about 1 minute, making sure...

Stir zakwas for about 1 minute, making sure there are no lumps.

Bring the żurek to boil, reduce the heat,...

Bring the żurek to boil, reduce the heat, then slowly start pouring zakwas into it, stirring all the time.

Cook for about 5 minutes.

Turn off the heat.

Add onion, meat, crushed garlic cloves, marjoram, and...

Add onion, meat, crushed garlic cloves, marjoram, and salt.

Kielbasa potato soup is creamy, comforting and utterly delicious. The crispy sausage bits pairs perfectly with the potatoes and cheesy broth for a soup that will make a perfect midweek meal!

Kielbasa Potato Soup

olive oil

300 g (10.5 oz) kielbasa sausage, cut into bite-size pieces

onion,

carrot,

celery ribs, diced

garlic cloves, finely chopped

red chilli flakes

g (1 1/2 lb) potatoes,

1.25 litres (5 cups) chicken stock

300 ml (1 1/4) full-fat milk

g (3.5 oz) cheddar cheese, grated

g (1/2 cup) fresh parsley, roughly chopped

Salt and pepper

Heat the oil in a large pot or...

Heat the oil in a large pot or Dutch oven and fry the kielbasa for 4-5 minutes over medium heat until slightly crispy. Remove the sausage with a slotted spoon and set it aside.

Add the onion, carrot and celery to the...

Add the onion, carrot and celery to the same oil you cooked the kielbasa in and cook for 5 minutes until softened.

Stir in the garlic and red chilli flakes...

Stir in the garlic and red chilli flakes and continue to cook for another minute until fragrant.

Add the potatoes and chicken stock to the...

Add the potatoes and chicken stock to the pot and bring to a boil. Lower the heat and simmer for 10-12 minutes, covered with a lid, until the potatoes are fork-tender.

Take a ladle of soup and mix it...

Take a ladle of soup and mix it with the milk in a measuring jug or bowl to temper it. Pour the mixture into the pot, then add the cooked kielbasa.

Add the cheddar cheese and stir until completely...

Add the cheddar cheese and stir until completely melted.

Simmer the soup for 2-3 more minutes until...

Simmer the soup for 2-3 more minutes until it thickens some more, then stir in the parsley. Season to taste, then divide into bowls and serve with extra grated cheddar on top if you like.

https://mediavine-res.cloudinary.com/video/upload/wuzoc3n0g3yibhmtatjn.mp4

Kielbasa potato soup is creamy, comforting and utterly delicious. The crispy sausage bits pairs perfectly with the potatoes and cheesy broth for a soup that will make a perfect midweek meal!

White borscht or barszcz biały in Polish is an amazing Polish soup made with Polish white sausage, smoked bacon, and sour liquid made from fermented wheat flour. I may sound weird, but I can assure you, this soup is so delicious! It may be unusual to a foreign palate at first, but I can assure you, you will love it more and more with each bite (or spoon). The soup is meaty, smokey, thick, creamy, and delightfully sour. It’s traditionally eaten at Easter but is also popular during other parts of the year. It's served with hard-boiled eggs.

White Borscht (Barszcz Biały - Polish Easter Soup)

chicken broth (1400 milliliters)

frying oil

oz (140 grams) smoked bacon, optional,

lb (450 grams) potatoes, optional

heavy cream (30-36%, 80 milliliters)

horseradish

salt and pepper

eggs (to serve)

Cook the white sausage: Bring the broth to a boil, when hot add the raw white sausages and simmer over very low heat for 15-20 minutes. The broth should not cook rapidly, it should just gently simmer.

Chop the smoked bacon into 1/2-inch (1 cm) cubes, press the garlic through a garlic press. Peel the potatoes and cut them into small cubes.

When the sausage is cooked, take it out of the water and cut into slices.

Add potatoes to the broth and cook for 7-10 minutes or until the potatoes are soft.

Heat the oil in a large frying pan. When hot, add the sausage slices and bacon. Cook for a couple of minutes over medium-high heat, until they are browned on all sides. Add the garlic and marjoram and cook for 30 seconds.

Add some hot broth to the pan then scrape with a spatula all the brown bits on the bottom of the pan. Add the content of the pan to the pot with broth.

Add the sour wheat starter - stir the flour with the liquid and add it to the soup. Make sure to add the starter gradually – trying the soup while you add it, to make sure it’s not too sour for you.

Add the heavy cream and horseradish. Warm up the soup until very warm (I'm trying not to boil it only to preserve the health benefits of the wheat starter).

Season the soup with salt and pepper. Serve with hard-boiled eggs.

Enjoy!

This was so nice to see. I first had white borscht when I was about 7yo made by my Dziadzi; that would be more than 70yrs ago. I had to try 2 spoonfuls w/ a long pause in the Living Room between them before I decided I liked it. A lot! Had a bowl after that joining my Dad at the kitchen table. This was a regular Easter making by my Dad's dad but we didn't get to enjoy it often because my Dad was in the Navy &amp; we moved a lot.

Polish White Borscht (Bialy Barszcz) recipe with white pork sausage, potatoes and sour cream. Spiced up by some traditional herbs, this soup is enjoyed in Poland around Easter time or all year round.

Easy Polish White Borscht (Bialy Barszcz)

medium eggs, (boiled)

400 g white Polish Sausage (Polish kielbasa), (smoked)

butter

onion, (minced)

garlic, (minced)

medium Russet potatoes, (chopped)

sour cream ((or heavy cream))

wheat flour

tbsp. parsley, (finely minced)

salt and black pepper

Cut smoked sausage in smaller pieces, add butter to a frying pan and sauté for 2-3 minutes (until sausage changes color on the outside).

Then, add minced onion, garlic and finely chopped potatoes. Sauté for another few minutes. Stir frequently as potatoes tend to stick to the pan easily.

Next, add water (stock) &amp; bay leaves and bring to a boil. Let simmer until potatoes are fully cooked.

Then, in a small bowl add sour cream, flour and some liquid from the soup. Stir well to combine, no limps from flour should be visible. Remove soup from stove top and slowly add the sour cream in.

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Żurek: Classic Polish Sour Rye Soup

Polish Sour Rye Soup Zurek Recipe

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White Borscht (Barszcz Biały - Poli...

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Top 5 polish soup recipes from across the web

The most viewed polish soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Żurek: Classic Polish Sour Rye Soup

Polish Sour Rye Soup Zurek Recipe

Kielbasa Potato Soup

White Borscht (Barszcz Biały - Poli...

Easy Polish White Borscht (Bialy Ba...

The most viewed polish soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine