QiMeal
Żurek W Chlebie
Żurek W Chlebie · ready in 1 h 10 min · 4 servings · 2130 kcal per serving · medium · 15 ingredients
A festive Polish sour rye soup served in hollowed sourdough loaves, with smoky pork, marjoram, garlic, and egg soaking into the bread.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 h 10 min
- Serves
- 4
- kcal
- 2130
- Difficulty
- medium
Ingredients · 4 servings
- 500 mlRye sourdough starter, shaken well
- 400 gWhite kielbasa, whole
- 200 gSmoked kielbasa, sliced
- 4Hard-boiled egg, halved (to serve)
- 500 gPotato, peeled and diced
- 150 gSmoked bacon, diced
- 3 cloveGarlic, crushed
- 2 tbspHorseradish, grated
- 200 gSour cream
- 2 tspMarjoram, dried and rubbed
- 4Allspice berry, whole
- 4Round sourdough bread loaf, whole
- 1 ½ tspSalt
- 1 tspBlack pepper, freshly ground
- 1 ½ LWater
Equipment
stovetop, measuring jug, large pot, saucepan, skillet, whisk, ladle, chef's knife, cutting board, instant-read thermometer, tongs, colander
Instructions
- Prepare Mise
Gather all ingredients, measure them, and set out a large pot, saucepan, skillet, whisk, ladle, knife, board, and thermometer. · 10 min
What to look for: Ingredients are measured and tools are within reach.
- Simmer White Kielbasa
Place white kielbasa, water, and allspice in the pot; simmer 20 minutes, then lift out the sausage and reserve the hot broth. · 20 min
When it is done: Check the kielbasa reaches 63°C / 145°F in the center.
- Cook Potato
Boil diced potato in salted water until tender, 10-12 minutes; drain well so the cubes do not dilute the finished soup. · 12 min
What to look for: Potato cubes hold their shape but break easily at the edge.
- Crisp Pork
Fry smoked bacon in the skillet until crisp, then add smoked kielbasa slices and brown them lightly in the rendered fat. · 8 min
What to look for: Bacon is crisp and sausage edges are browned.
- Temper Sour Base
Whisk rye sourdough starter with sour cream until smooth, then pour it slowly into the hot reserved broth while whisking. · 5 min
What to look for: The broth turns pale, creamy, and evenly cloudy without curdling.
- Simmer Soup
Bring the soup to a gentle simmer, then add potato, sliced white kielbasa, smoked kielbasa, and crisp bacon. · 7 min
What to look for: Soup is thickened slightly and pork pieces are evenly distributed.
- Season Żurek
Add crushed garlic, marjoram, horseradish, salt, and black pepper; simmer 2 minutes and taste for a sharp, savory balance. · 3 min
What to look for: Marjoram flecks bloom on the surface and the aroma is garlicky.
- Hollow Bread Bowls
Cut the tops from the round sourdough loaves and hollow the centers, leaving a sturdy 2 cm wall and base in each loaf. · 8 min
What to look for: Each loaf looks like a deep bowl with an intact crust shell.
- Serve Immediately
Pour hot żurek into the bread bowls, top each portion with 2 egg halves, set the bread lids alongside, and serve at once. · 2 min
What to look for: Bread bowls are filled and eggs sit visibly on the steaming soup.
Nutrition (per serving)
| kcal | 2130 |
|---|---|
| Protein | 76 g |
| Carbohydrates | 287 g |
| of which sugars | 18 g |
| Fat | 75 g |
| of which saturated | 26 g |
| Fibre | 27 g |
| Sodium | 5054 mg |
Nutri-ScoreB
Allergens
Contains: gluten, eggs, milk
Ingredient substitutions
Rye sourdough starter
- Sour cream: Use only if balancing acidity; the soup will be creamy rather than properly sour.
White kielbasa
- Smoked kielbasa: Gives a smokier soup and loses the delicate fresh sausage character.
Smoked kielbasa
- White kielbasa: Use cooked white kielbasa slices for a milder, less smoky bowl.
Hard-boiled egg
- Potato: Adds body but does not give the classic Easter-style garnish.
Potato
- White kielbasa: Use only for a meatier soup; it will be less starchy and less filling.
Smoked bacon
- Smoked kielbasa: Keeps the smoky pork flavor but gives less crisp texture.
