Polish Sour Rye Soup with Sausage and Egg

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This classic Polish sour rye soup features a tangy fermented rye broth, smoky Polish white sausage, tender potatoes, and halved hard-boiled eggs for a deeply comforting meal. The fermented zakwas gives it a distinctive sour flavor balanced by marjoram, garlic, and a swirl of sour cream. It's a beloved Easter tradition in Poland but enjoyed year-round as a hearty lunch.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 28 gFat
• 11 gSaturated Fat
• 22 gCarbs
• 2 gFiber
• 3 gSugar
• 20 gProtein
• 950 mgSodium
• 620 mgPotassium
• 90 mgCalcium
• 3 mgIron
• 8 mgVitamin C
• 150 mcgVitamin A

Ingredients

For the soup base

• 2 cups fermented rye starter (zakwas)
• 6 cups water or low-sodium chicken broth
• 2 medium Yukon Gold potatoes, peeled and cubed
• 2 bay leaves
• 8 whole allspice berries
• 1 teaspoon dried marjoram
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper

For the sausage and aromatics

• 12 oz Polish white sausage (biała kiełbasa)
• 4 oz smoked bacon, diced
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon all-purpose flour

For finishing and serving

• 4 large hard-boiled eggs, peeled and halved
• 1/2 cup sour cream
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon chives, snipped

Directions

1. In a large pot, combine the water or broth, cubed potatoes, bay leaves, and allspice berries. Bring to a boil over medium-high heat, then reduce heat and simmer for 12-15 minutes until potatoes are just tender.
2. While the potatoes cook, place the Polish white sausage in a separate skillet, add 1 inch of water, and simmer gently for 8-10 minutes until cooked through. Remove, slice into 1-inch rounds, and set aside.
3. In a Dutch oven, cook the diced bacon over medium heat for 4-5 minutes until fat renders. Add the diced onion and cook for 5-6 minutes until softened and golden. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Sprinkle the flour over the bacon-onion mixture and stir constantly for 1-2 minutes to form a light roux. Slowly ladle in about 1 cup of the hot potato broth while whisking to prevent lumps, then pour the mixture back into the main soup pot.
5. Stir in the fermented rye starter (zakwas) and dried marjoram. Simmer gently for 5-7 minutes, tasting as you go—add more zakwas for a tangier soup or more broth to mellow it. Season with salt and pepper.
6. Add the sliced sausage rounds to the soup and warm through for 2-3 minutes. Remove the bay leaves and allspice berries. Stir in the sour cream off the heat for a creamy finish.
7. Ladle the soup into warmed bowls. Top each serving with two egg halves, a generous sprinkle of fresh parsley and chives, and an extra grind of pepper. Serve immediately with crusty rye bread on the side.

Cook’s Notes

• Prepare the fermented rye starter (zakwas) at least 4-5 days ahead by mixing rye flour, water, garlic, and a starter culture—it's essential for authentic sour flavor.
• Always add the zakwas at the end of cooking and avoid boiling vigorously afterward, as high heat can destroy the delicate fermentation and reduce tanginess.
• For a richer soup, use traditional smoked Polish kielbasa instead of plain white sausage, or combine both for depth.
• Dried marjoram is the signature herb in żurek—don't substitute with oregano, as the flavor profile is distinctly different.
• Leftover soup keeps for 2 days refrigerated; note that the flavors deepen and become more tangy overnight as the rye continues to ferment.

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