How to make traditional polski żurek - Polish żurek 🍲🇵🇱 sour rye soup

kielbasa

🥗Healthier: turkey sausage

💰Cheaper: pork shoulder

Turkey sausage reduces fat while maintaining flavor.

sourdough rye starter

🥗Healthier: whole grain flour

💰Cheaper: store-bought sourdough

Whole grain flour offers similar tanginess with fewer calories.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen potatoes

Sweet potatoes add nutrition and flavor.

Prepare the sourdough rye starter by mixing rye flour and water; let it ferment for 3-5 days until bubbly.

Peel and dice the potatoes into small cubes.

Chop the onion and mince the garlic.

In a large pot, sauté the onion and garlic in oil over medium heat until translucent, about 5 minutes.

Add the diced potatoes to the pot and stir for 2-3 minutes.

Pour in the vegetable broth and bring to a boil; reduce heat and simmer for 15 minutes until potatoes are tender.

Add the kielbasa, caraway seeds, and bay leaves; simmer for another 10 minutes.

Stir in the sourdough rye starter and simmer for 5 more minutes to combine flavors.

Remove from heat and stir in cream for richness.

Taste and season with salt and black pepper as needed.

Serve hot, garnished with chopped parsley and a halved boiled egg.

Cooking Techniques

Spice Level:

Allergens