Sour Rye Soup - Zurek - Recipe #85

Polish Sour Rye Soup, which we call Zurek is a perfect fit for Easter! I use water for a base and don't add sour cream at the end because this is my family recipe but you can use vegetables stock instead and add few tbs of sour cream after you done cooking!


  • 2 cups of Zakwas
  • 300 g of white sausage (weisswurst)
  • 350 g of smoked bacon
  • 200 g of smoked ham
  • Eggs
  • bay leaf
  • all spice
  • few peppercorns
  • salt and pepper
  • 1 tsp of marjoram
  • 6 cups of water


  1. Hard boil the eggs.
  2. Place the bacon in a large pot and add 6 cups of water. Add bay leaf, dried mushrooms, all spice and peppercorns. Cook for about 40 minutes.
  3. Add white sausage and cook for another 10 minutes.
  4. Take everything out of the stock. 
  5. Cut the sausage and ham, if your bacon is nice then cut it as well.
  6. Give a stir to the zakwas and add it to the stock. Bring it to boil.
  7. Add the meat and marjoram. Stir and check for seasoning.
  8. Cook for 10 more minutes