Entree: Poland – Lesser Poland / Krakow – Żurek z Kiełbasą (Traditional Polish sour rye soup with smoked sausage, potatoes, and hard-boiled eggs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 12 oz (340 g) smoked kielbasa, sliced
- 4 large eggs, hard-boiled, approx. 50 g each
- 8 cups (1.9 L) chicken or vegetable stock
- 2 cups (480 ml) fermented rye starter (zakwas)
- 2 medium potatoes, peeled and diced, about 12 oz (340 g) total
- 4 oz (113 g) smoked bacon, chopped
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 cloves garlic, minced
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) all-purpose flour
- 1/2 cup (120 ml) sour cream
- 1 tsp (1 g) dried marjoram (or 1 tbsp fresh, chopped)
- 2 bay leaves
- 1 tbsp (15 ml) white vinegar, or to taste
- Salt and freshly ground black pepper, to taste
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

1. Place the hard-boiled eggs in a bowl of cold water to cool, then peel and set aside.
2. In a large pot over medium heat, brown the chopped bacon until crisp; remove with a slotted spoon and set aside, leaving the rendered fat.
3. Add the sliced kielbasa to the pot and brown lightly in the bacon fat, about 3–4 minutes; remove and set aside with the bacon.
4. Add the butter to the pot; sauté the chopped onion until translucent, about 5 minutes. Add the garlic and cook 30 seconds until fragrant.
5. Sprinkle the flour over the onions and garlic and stir continuously for 1–2 minutes to make a light roux.
6. Gradually whisk in the chicken stock, ensuring no lumps remain. Add the diced potatoes and bay leaves; bring to a simmer and cook until potatoes are almost tender, about 12–15 minutes.
7. Reduce heat to low and slowly stir in the fermented rye starter (zakwas). Keep the soup at a gentle simmer—do not boil vigorously to avoid breaking the creaminess.
8. Return the kielbasa and reserved bacon to the pot and simmer 5 more minutes to heat through and blend flavors.
9. In a small bowl, temper the sour cream by whisking in 2–3 ladlefuls of hot soup, then stir the tempered sour cream into the pot. Add dried marjoram, vinegar, and season with salt and pepper to taste.
10. Ladle the soup into bowls, halve a hard-boiled egg and place in each serving, sprinkle with chopped parsley, and serve hot with crusty bread.