Żurek Wielkanocny W Chlebie

See below for recipe

(Easter Sour Rye Soup in Bread)

Żurek, one of the oldest soups in Polish cuisine (dating back to the 15th century), owes its distinct sour flavor to a naturally fermented rye flour starter. For centuries, it was considered a humble dish of the poor, yet over time it became an essential part of Polish Easter traditions.

Enriched with white sausage, boiled eggs, and horseradish—symbols of life, strength, and rebirth—żurek became a true celebration of the season.

It grew to symbolize the end of fasting and the beginning of joy—a dish that brings together generations and regions. Served in crusty bread bowls or deep plates, often made with ingredients from the blessed Easter basket, żurek remains a beloved part of the holiday: slightly sour, but warming to the soul.

As Poles like to say: “If you haven’t tasted żurek, you don’t really know Polish cuisine.”

Żurek Wielkanocny (Polish Easter Sour Rye Soup) – Recipe

Adapted by Joanna Ochniak

Yields 6 servings

Ingredients

• 2 liters of water
• 500 ml of sour rye starter* (recipe below)
• 500 g raw white sausage
• 100 g smoked bacon
• 1 medium carrot, peeled
• 1 parsley root, peeled
• ¼ of a medium celery root, peeled
• White part of 1 leek
• 1 onion
• 2 dried mushrooms
• 2 cloves of garlic
• Salt and pepper to taste
• 1 bay leaf
• 2–3 allspice berries
• 2–4 teaspoons dried marjoram
• 3 hard-boiled eggs
• 4 cooked potatoes
• 250 ml thick sour cream
• 1–2 teaspoons grated horseradish
• Fresh parsley for garnish

Instructions

Preparation time: 15 minutes

Cooking time: 1 hour 10 minutes

1. Rinse the dried mushrooms and soak them in a small amount of water for 2–3 hours.
2. Place peeled vegetables (carrot, parsley root, celery, leek) in a pot with 2 liters of water. Bring to a boil. Add bay leaf, allspice, onion, garlic, and salt. Simmer for about 40 minutes. Meanwhile, boil the eggs and potatoes separately in salted water.
3. Slice the soaked mushrooms and add them with their soaking liquid to the pot. Pierce the white sausage with a fork and add it to the broth. Simmer for about 15 minutes, covered. Then remove the sausage and slice it into rounds.
4. The bacon add to the soup along with any additional seasoning to taste. Bring to a gentle boil.
5. Stir in dried marjoram and the sliced sausage. Slowly pour in the sour rye starter while stirring. Simmer for 10 minutes, then remove from heat.
6. Stir in the sour cream and horseradish to taste. Mix thoroughly.
7. Serve the soup in hollowed-out bread bowls or deep plates. Garnish with a quarter or half of a hard-boiled egg and chopped parsley. Optionally, add cubed boiled potatoes to each serving.

Zakwas na Żurek (Homemade Sour Rye Starter) – Recipe

Ingredients

• 500 ml boiled, cooled water (room temperature)
• 5 tablespoons whole meal rye flour
• 1 small piece of crusty rye bread (for natural fermentation)
• 2 cloves of garlic, peeled and halved
• 1 bay leaf
• A few allspice berries

Instructions

Preparation time: 15 minutes

Fermentation time: 4–5 days

1. Use a glass or earthenware pot (not metal or plastic). Rinse it with boiling water to sterilize.
2. Pour 500 ml of cooled, boiled water into the jar. Add 5 tablespoons of rye flour, the bread crust, garlic, bay leaf, and allspice. Stir with a wooden spoon.
3. Fermentation process:  Cover the jar with a piece of cheesecloth or gauze and secure with a rubber band. Leave it in a warm, dry place (e.g., on a kitchen counter) for 4–5 days. Stir once daily with a clean wooden spoon.
4. Check readiness: When ready, the starter will have a pleasant, sour aroma. Strain the mixture through a sieve to remove solids. Pour the liquid into a clean, sterilized bottle or jar. Keep it sealed and refrigerated for up to 2 weeks.

⚠️ Warning: If you notice mold, a bad smell, or an overly sharp sour taste, the starter has gone bad and should be discarded.

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