Equipment
Ingredients
Meat and Base
- 500 g raw white sausage (biała kiełbasa)
- 150 g smoked bacon (boczek), diced
- 1 yellow onion, diced
- 3 garlic, minced
Soup Body
- 400 g potatoes, peeled and cut into bite-sized cubes
- 1000 ml vegetable or pork broth
- 500 ml sour rye starter (zakwas), well shaken
- 100 ml heavy cream, room temperature
Aromatics and Garnish
- 5 g dried marjoram
- 2 bay leaves
- 4 allspice berries
- 4 large eggs, hard-boiled, peeled, and halved
Nutrition (per serving)
Method
Prepare all vegetables and meats. Dice the smoked bacon and onion, mince the garlic, and cut the peeled potatoes into even, bite-sized cubes.
Place a large heavy-bottomed soup pot over medium heat. Add the diced smoked bacon and render the fat until the bacon pieces become crisp.
Add the diced onion to the rendered bacon fat and cook until softened and translucent. Stir in the minced garlic and cook for one additional minute until fragrant.
Pour the broth into the pot. Add the bay leaves, allspice berries, and raw white sausages, piercing the sausages a few times with a fork first. Bring to a gentle simmer and poach the sausages until they reach a safe internal temperature of 74°C/165°F.
Remove the cooked sausages with tongs and set them aside on a cutting board. Add the cubed potatoes and dried marjoram to the simmering broth. Cook until the potatoes are completely tender.
Shake the sour rye starter vigorously to incorporate the flour settled at the bottom. Pour it into the soup pot, stir well, and simmer to allow the soup to thicken slightly and the tanginess to meld with the broth.
Place the heavy cream in a small mixing bowl. Slowly whisk in a ladle of the hot soup to temper the cream. Stir this warmed cream mixture back into the main pot and remove the pot entirely from the heat.
Slice the reserved white sausages into thick rounds. Divide the sausage slices and the halved hard-boiled eggs among serving bowls, then ladle the hot soup over the top.
Chef's Notes
- Zakwas (sour rye starter) is the absolute heart of zurek. While store-bought works wonderfully for convenience, making it at home with whole grain rye flour, water, and fresh garlic takes about 5 days and offers superior, complex flavor.
- Be sure to vigorously shake or stir the zakwas right before adding it to the soup. The fermented rye flour settles heavily at the bottom of the jar and is essential for thickening the broth.
- Do not skip rubbing the dried marjoram between your palms before adding it to the pot; this friction releases its essential oils and provides the soup with its signature herbaceous aroma.
- Piercing the raw white sausages with a fork a few times before simmering prevents the skins from bursting as the meat expands in the hot broth.
Storage
Refrigerator: 4 days — Store eggs separately or boil fresh when reheating to maintain texture.
Freezer: 2 months — Freeze without potatoes and eggs, as their textures degrade heavily upon thawing.
Reheating: Warm gently on the stove over medium heat. Do not bring to a rolling boil to prevent the cream from splitting.
