Traditional Polish Żurek Soup

Ingredients

• 1 cup (120g) fermented rye flour 1 cup (120g) fermented rye flour
• 6 cups (1.4L) chicken or vegetable broth 6 cups (1.4L) chicken or vegetable broth
• 8 oz (225g) smoked bacon, diced 8 oz (225g) smoked bacon, diced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 1 bay leaf 1 bay leaf
• 1 teaspoon marjoram 1 teaspoon marjoram
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley or dill, for garnish Fresh parsley or dill, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 18g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the rendered fat in the pot.
2. 2.
   Add the chopped onion to the pot and sauté until translucent. Add the minced garlic and cook for another minute.
3. 3.
   In a separate bowl, whisk together the fermented rye flour and a small amount of broth until smooth.
4. 4.
   Pour the rye flour mixture into the pot, followed by the remaining broth. Stir well to combine.
5. 5.
   Add the diced potatoes, carrots, bay leaf, and marjoram to the pot. Season with salt and pepper to taste.
6. 6.
   Bring the soup to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the vegetables are tender.
7. 7.
   Remove the bay leaf from the soup. Serve hot, garnished with crispy bacon and fresh parsley or dill.

Treat your ingredients with care...

• Fermented rye flour — Make sure to whisk the flour with a small amount of broth before adding it to the pot to avoid lumps in the soup.

Tips & Tricks

• For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
• Serve the soup with a dollop of sour cream for added creaminess.
• To enhance the smoky flavor, you can add a smoked sausage to the soup.
• Leftover Żurek soup can be refrigerated and reheated the next day, allowing the flavors to develop even further.
• Serve the soup with a side of freshly baked Polish bread for a complete meal.

Serving advice

Serve the Żurek soup hot in individual bowls, garnished with crispy bacon and a sprinkle of fresh parsley or dill. Accompany it with a slice of crusty bread for a satisfying and comforting meal.

Presentation advice

When serving Żurek soup, ensure that the bacon is evenly distributed on top of each bowl. The vibrant green color of the fresh herbs will add a pop of freshness to the dish. Serve the soup in rustic-style bowls to enhance the traditional feel.