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Creamy Classic Polish Żurek Soup Recipe Easy Homemade with Hard-Boiled Eggs

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A comforting and authentic Polish soup featuring a tangy fermented rye base, creamy texture, smoky kielbasa, and hard-boiled eggs. Perfect for cozy dinners and quick to prepare.

Ingredients

Scale
  • 2 cups (480 ml) rye sour starter (zakwas)
  • 12 ounces (340 g) smoked kielbasa or Polish sausage, sliced
  • 6 cups (1.4 liters) vegetable or chicken broth (low-sodium)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 3–4 whole allspice berries
  • 1 teaspoon dried marjoram
  • 2 medium potatoes (about 10 ounces / 280 g), peeled and diced
  • 4 large hard-boiled eggs, peeled and halved
  • 1/2 cup (120 ml) sour cream (full-fat)
  • 2 tablespoons (30 g) butter
  • Salt and black pepper to taste

Instructions

  1. Prepare the hard-boiled eggs: Place 4 large eggs in a saucepan and cover with cold water by about an inch (2.5 cm). Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes. Drain and cool in ice water before peeling and halving. Set aside.
  2. Sauté aromatics: In a large soup pot, melt 2 tablespoons (30 g) of butter over medium heat. Add the finely chopped onion and sauté until translucent and slightly golden, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
  3. Add broth and spices: Pour in 6 cups (1.4 liters) of vegetable or chicken broth. Toss in 2 bay leaves, 3-4 allspice berries, and 1 teaspoon dried marjoram. Bring to a gentle boil.
  4. Simmer potatoes and sausage: Add the diced potatoes and sliced kielbasa to the pot. Reduce heat to low and simmer until potatoes are tender, about 15-20 minutes. Keep the pot partially covered to maintain a gentle simmer.
  5. Incorporate rye sour starter: Slowly pour in 2 cups (480 ml) of rye sour starter, stirring constantly to combine. Taste and adjust salt and pepper carefully here.
  6. Finish with sour cream: In a small bowl, whisk 1/2 cup (120 ml) sour cream with a bit of warm soup broth to temper it. Slowly stir the tempered sour cream back into the soup pot. Heat gently for 2-3 minutes but do not boil.
  7. Serve with hard-boiled eggs: Ladle the creamy żurek into bowls and place halved hard-boiled eggs on top. Garnish with fresh parsley or chives if desired.

Notes

Temper sour cream with warm broth before adding to prevent curdling. Adjust salt carefully after adding rye starter to avoid over-souring. If soup is too thick, add more broth; if too sour, add a pinch of sugar. Leftovers keep well refrigerated for up to 3 days; store eggs separately. Soup freezes well without eggs.

Nutrition

Keywords: Polish żurek, sour rye soup, kielbasa soup, creamy soup, traditional Polish recipe, hard-boiled eggs, comforting soup, rye starter

Find it online: https://rowanrecipes.com/creamy-classic-polish-zurek-soup-recipe-easy-homemade-with-hard-boiled-eggs/