Polish Sour Rye Soup (Zurek Polski) Recipe

Name: Polish Sour Rye Soup (Zurek Polski)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the kwas; 75 g wholemeal rye flour; 600 ml boiled, cooled water; 1/4 clove garlic; For the soup; 1 1/4 liters vegetable stock (or beef/chicken bones); 100 g bacon; 100 g onions; 1 can mushroom; 400 ml kwas; 300 ml sour cream; 5 medium potatoes, cooked and diced; 100 g smoked sausage, diced

Servings: persons

For the kwas
75 g wholemeal rye flour
600 ml boiled, cooled water
1/4 clove garlic
For the soup
1 1/4 liters vegetable stock (or beef/chicken bones)
100 g bacon
100 g onions
1 can mushroom
400 ml kwas
300 ml sour cream
5 medium potatoes, cooked and diced
100 g smoked sausage, diced

1
Rinse out an earthenware jar or any non-aluminium container with boiling water.
2
(Note: the aluminium would react with the acidity of the kwas).
3
Put the flour in the jar and mix to a liquid paste with a little of water.
4
Leave the mixture to settle for a few minutes, and then pour on the remaining boiled water.
5
Chop the garlic and add.
6
Cover the top of the jar with muslin or pierced cling film and leave in a warm place for 4 to 5 days to ferment.
7
Strain and use as required.
8
If stored in an airtight container, it will keep for a few weeks.
9
Heat the stock.
10
Chop bacon and onion and add to stock.
11
Simmer for 10 minutes.
12
Add mushrooms, kwas, cream and garlic.
13
Season with salt and pepper.
14
Allow to simmer for 20 minutes and then add potatoes and sausage.
15
Bring to boil.

1802

kcal

Calories

175

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the kwas, 75 g wholemeal rye flour, 600 ml boiled, cooled water, 1/4 clove garlic, and more.

Yes, Polish Sour Rye Soup (Zurek Polski) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Polish Sour Rye Soup (Zurek Polski)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions