Żurek z białą kiełbasą i jajkiem

Name: Żurek z białą kiełbasą i jajkiem
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Cuisine: Polish
Ingredients: 1200 ml Vegetable broth; 500 g Rye sourdough starter, well shaken; 400 g White sausage, sliced; 120 g Smoked bacon, sliced; 4 Hard-boiled egg, peeled and halved; 12 g Garlic, smashed; 3 g Marjoram, dried; 2 g Allspice berry; 1 Bay leaf; 30 g Horseradish, grated; 120 g Sour cream, whisked smooth; 6 g Salt; 2 g Black pepper, ground

Żurek z białą kiełbasą i jajkiem · ready in 40 min · 4 servings · 647 kcal per serving · easy · 13 ingredients

Poland's iconic Easter sour rye soup, tangy from real zakwas żytni, enriched with white sausage, smoked bacon, sour cream, and egg.

Prep: 12 min
Cook: 28 min
Total: 40 min
Serves: 4
kcal: 647
Difficulty: easy

Polish Soups High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

1200 mlVegetable broth
500 gRye sourdough starter, well shaken
400 gWhite sausage, sliced
120 gSmoked bacon, sliced
4Hard-boiled egg, peeled and halved
12 gGarlic, smashed
3 gMarjoram, dried
2 gAllspice berry
1Bay leaf
30 gHorseradish, grated
120 gSour cream, whisked smooth
6 gSalt
2 gBlack pepper, ground

Equipment

stovetop, large pot, cutting board, chef's knife, whisk, mixing bowl, measuring jug, measuring spoon, ladle, food thermometer, tasting spoon, deep plate

Instructions

Prepare Mise
Gather and measure all ingredients; set out a large pot, cutting board, knife, whisk, bowl, measuring jug, ladle, and deep plates. · 12 min
What to look for: All ingredients are measured, eggs are halved, and tools are within reach.
Infuse Broth
Heat vegetable broth with smashed garlic, marjoram, allspice berries, and bay leaf; hold a gentle simmer for 10 minutes. · 10 min
What to look for: The broth steams gently and smells of garlic, marjoram, and warm spice.
Simmer Meat
Slice white sausage and smoked bacon, add them to the seasoned broth, and simmer gently until the sausage is cooked through. · 12 min
When it is done: White sausage reaches 74°C / 165°F internally.
Add Starter
Whisk in rye sourdough starter slowly, keep the soup at a gentle simmer, and avoid a hard boil so the broth stays smooth. · 5 min
What to look for: The soup turns cloudy, lightly thickened, and tangy without bubbling aggressively.
Cream Soup
Whisk sour cream with 2 ladles of hot soup in a bowl, then stir it back with horseradish until creamy and evenly blended. · 4 min
What to look for: The soup looks pale, creamy, and smooth with no visible curdling.
Season Balance
Season with salt and black pepper, then taste for a clean balance of sour rye, garlic, marjoram, smoky bacon, and cream. · 2 min
What to look for: The broth tastes tangy, savory, gently smoky, and rounded by sour cream.
Serve Hot
Serve the hot żurek in deep plates with halved hard-boiled eggs, making sure each bowl gets sausage, bacon, and creamy sour broth. · 3 min
What to look for: Each serving has a glossy sour broth, visible sausage and bacon, and egg halves on top.

Nutrition (per serving)

kcal	647
Protein	26 g
Carbohydrates	20 g
of which sugars	5 g
Fat	52 g
of which saturated	20 g
Fibre	3 g
Sodium	2702 mg

Nutri-ScoreC

Allergens

Contains: gluten, eggs, milk

Ingredient substitutions

Vegetable broth

Water: Use only if broth is unavailable; the soup will taste lighter and less rounded.

Smoked bacon

White sausage: Use only to keep the soup meaty if bacon is unavailable; smoky depth will be reduced.