Zalewajka Z Grzybami

Name: Zalewajka Z Grzybami
Prep time: 4 h 10 min
Cook time: 1 h 12 min
Total time: 5 h 22 min
Cuisine: Polish
Ingredients: 500 ml Rye sourdough starter, well shaken; 40 g Dried mushroom, rinsed; 700 g Potato, peeled and diced; 150 g Smoked bacon, diced; 250 g Kielbasa sausage, sliced; 150 g Onion, diced; 3 clove Garlic, crushed; 150 g Sour cream, stirred smooth; 2 Bay leaf; 4 Allspice berry; 5 Egg, hard-boiled and halved; 12 g Salt; 2 g Black pepper, ground; 1800 ml Water, cold

Zalewajka Z Grzybami · ready in 5 h 22 min · 5 servings · 622 kcal per serving · medium · 14 ingredients

A Świętokrzyska rye-sour soup enriched with dried forest mushrooms, potatoes, bacon, kielbasa, and a creamy tang that stays rustic and deeply comforting.

Prep: 4 h 10 min
Cook: 1 h 12 min
Total: 5 h 22 min
Serves: 5
kcal: 622
Difficulty: medium

Polish Soups

A QiMeal recipe · Updated 3 October 2026

Ingredients · 5 servings

500 mlRye sourdough starter, well shaken
40 gDried mushroom, rinsed
700 gPotato, peeled and diced
150 gSmoked bacon, diced
250 gKielbasa sausage, sliced
150 gOnion, diced
3 cloveGarlic, crushed
150 gSour cream, stirred smooth
2Bay leaf
4Allspice berry
5Egg, hard-boiled and halved (to serve)
12 gSalt
2 gBlack pepper, ground
1800 mlWater, cold

Equipment

stovetop, large pot, saucepan, skillet, knife, cutting board, mixing bowl, ladle, whisk, strainer, spoon, spatula

Instructions

Prepare Mise En Place
Gather and measure all ingredients; set out a large pot, saucepan, skillet, knife, board, bowls, ladle, whisk, and strainer. · 10 min
What to look for: All ingredients are measured, cut, and ready beside the tools.
Soak Mushrooms
Rinse dried mushrooms briefly, cover with 500 g cold water in a bowl, and soak for 4 hours until pliable and fragrant. · 4 h
What to look for: Mushrooms look swollen and flexible, and the soaking water is dark.
Cook Mushrooms
Transfer mushrooms and soaking water to a saucepan, bring to a boil, then simmer for 30 minutes until tender. · 30 min
What to look for: Mushrooms are soft and the liquid is deep brown.
Start Potato Broth
Boil diced potato in 1300 g salted water with bay leaf and allspice for 12-15 minutes, until the edges soften. · 15 min
What to look for: Potato cubes hold their shape but look slightly translucent at the edges.
Fry Bacon Onion
Fry diced smoked bacon in a skillet until crisp, add onion, and cook for 6-8 minutes until the onion turns golden. · 10 min
When it is done: Bacon is crisp and any pork reaches 63°C / 145°F internally.
Temper Rye Base
Whisk rye sourdough starter with sour cream in a bowl, then ladle in hot potato broth gradually until smooth. · 3 min
What to look for: The rye and cream mixture is smooth and pourable.
Sour The Soup
Pour the tempered rye mixture into the potato pot, stir well, and bring only to a gentle simmer without boiling. · 5 min
What to look for: Soup thickens slightly and small bubbles appear at the edge.
Add Savory Pieces
Add sliced kielbasa, cooked mushrooms with their liquid, and fried bacon-onion; simmer for 5 minutes to meld. · 5 min
When it is done: Kielbasa is steaming hot; if not fully cooked, heat to 63°C / 145°F internally.
Finish With Garlic
Crush garlic into the soup, season with salt and black pepper, and simmer for 1 minute until aromatic. · 2 min
What to look for: Garlic aroma rises clearly and the soup remains creamy, not boiling.
Serve With Egg
Serve the hot zalewajka in bowls with halved hard-boiled egg, making sure each portion gets potato and mushroom. · 2 min
What to look for: Each bowl has creamy soup, visible mushroom, potato, kielbasa, and egg halves.

Nutrition (per serving)

kcal	622
Protein	24 g
Carbohydrates	47 g
of which sugars	6 g
Fat	39 g
of which saturated	14 g
Fibre	6 g
Sodium	2050 mg

Nutri-ScoreB

Allergens

Contains: gluten, milk, eggs

Ingredient substitutions

Smoked bacon

Kielbasa sausage: Use extra kielbasa if smoked bacon is unavailable; the soup will be less crisp and smoky.

Kielbasa sausage

Smoked bacon: Use more smoked bacon only when kielbasa is unavailable; the result will be richer and saltier.

Bay leaf

Allspice berry: Use only if bay leaf is unavailable; the broth will taste warmer and less herbal.

Allspice berry

Bay leaf: Use only when allspice is unavailable; it keeps the broth aromatic but not as warm.

Egg

Potato: Use extra boiled potato pieces instead of egg only when eggs must be avoided.

Black pepper

Allspice berry: Use lightly crushed allspice only if black pepper is unavailable.