🇵🇱 Poland recipe
\u{017B}urek
One of Poland's most distinctive soups, \u{017C}urek is built on a fermented rye flour starter called zakwas that gives it a unique sour tang unlike any other soup in the world. This creamy, tangy broth is loaded with chunks of smoky white sausage (bia\u{0142}a kielbasa) and halved hard-boiled eggs, often served dramatically inside a hollowed-out loaf of bread.
Prep20 mins + 3-5 days fermentation
Cook35 mins
Serves4
Difficultyhard
Ingredients
- For the zakwas (starter, begin 3 days ahead):
- 100g whole grain rye flour
- 500ml warm water
- 2 cloves garlic, crushed
- 3 whole allspice berries
- 1 bay leaf
- Small crust of rye bread
- For the soup:
- 1 liter chicken or pork bone broth
- 300g bia\u{0142}a kielbasa (Polish white sausage), sliced into 1cm rounds
- 200g smoked bacon or boczek, diced
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 2 bay leaves
- 4 whole allspice berries
- 1 teaspoon dried marjoram
- 150ml heavy cream or sour cream
- 1 tablespoon prepared horseradish
- 4 hard-boiled eggs, peeled and halved
- Salt and white pepper to taste
- Fresh dill for garnish
- Optional: 4 small round bread loaves, hollowed out for serving
Method
12 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 320
- Protein
- 16 g
- Carbs
- 28 g
- Fat
- 14 g
