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Loading...This traditional Polish żurek is a tangy, comforting sour rye soup rooted in Lenten traditions. A homemade fermented rye starter gives the broth its signature zing, balanced by earthy porcini, tender potatoes, and a halved hard-boiled egg in every bowl.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 320 kcalCalories
- 15 gFat
- 7 gSaturated Fat
- 38 gCarbs
- 5 gFiber
- 5 gSugar
- 12 gProtein
- 720 mgSodium
- 680 mgPotassium
- 110 mgCalcium
- 3 mgIron
- 14 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the sour rye starter (make 3-5 days ahead)
- 1 cup rye flour
- 3 cups warm water (about 110°F)
- 3 cloves garlic, smashed
- 1 tsp caraway seeds
- 1 slice dark rye bread
For the soup base
- 1 oz dried porcini mushrooms
- 1 cup hot water
- 4 cups vegetable broth
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 1 medium carrot, diced
- 1 small celery root, peeled and diced
- 2 medium potatoes, peeled and cubed
To finish and serve
- 1 cup sour cream
- 2 tbsp all-purpose flour
- 2 tsp dried marjoram
- 2 bay leaves
- 4 hard-boiled eggs, halved
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp fresh parsley, chopped
Directions
- Prepare the sour rye starter 3-5 days ahead: In a 2-quart glass jar, whisk together the rye flour, warm water, garlic, and caraway seeds. Push the rye bread slice into the mixture, cover loosely with cheesecloth, and let sit at room temperature for 3-5 days, stirring once daily, until the liquid smells pleasantly tangy and slightly fizzy.
- Soak the porcini mushrooms: Place the dried mushrooms in a bowl and pour 1 cup hot water over them. Let soak for 20 minutes until softened, then drain (reserving the soaking liquid) and chop finely. Strain the soaking liquid through a fine mesh strainer lined with cheesecloth to remove any grit.
- Build the base: In a large Dutch oven, melt the butter over medium heat. Add the onion, carrot, and celery root and cook for 6-8 minutes, stirring occasionally, until softened and lightly golden at the edges.
- Simmer the vegetables: Stir in the potatoes, chopped porcini, strained mushroom liquid, vegetable broth, bay leaves, and marjoram. Bring to a boil, then reduce to a gentle simmer and cook for 15 minutes until the potatoes are fork-tender.
- Add the sour rye: Strain the fermented starter through a fine sieve into a bowl, pressing firmly to extract all the liquid. Whisk the flour into the sour cream until smooth, then slowly whisk in 1 cup of the hot soup to temper. Pour the sour rye liquid and the tempered cream mixture into the pot, stirring to combine.
- Season and finish: Simmer gently (do not let it boil) for 5 minutes to meld the flavors. Remove and discard the bay leaves. Season with salt and pepper, tasting and adjusting as needed.
- Serve: Ladle the soup into warm bowls. Tuck a halved hard-boiled egg into each bowl, sprinkle with fresh parsley, and serve immediately with crusty rye bread on the side.
Cook’s Notes
- The fermented rye starter can be refrigerated once it reaches your desired tang and used within 2 weeks; the flavor deepens with age.
- For a shortcut, replace the homemade starter with 1 cup of bottled Polish żurek concentrate, added at the same stage in step 5.
- Always temper the sour cream with hot broth before adding it to the pot to prevent curdling.
- This vegetarian żurek is traditionally served during Lent in Poland, but it works beautifully year-round as a light supper.
- Reserve a small handful of the sautéed mushrooms as a garnish for extra texture and visual appeal.
