---
title: "Żurek"
url: /urek/
canonical_url: https://flowers-recipes.com/urek/
language: en
alternates:
  pl: https://flowerek.com/zurek/
  de: https://barbaras-kochbuch.de/urek/
  en: https://flowers-recipes.com/urek/
  x-default: https://flowers-recipes.com/urek/
published: "2013-03-25"
last_updated: "2013-03-25"
type: recipe
author: Basia
prerequisites:
  - /category/savory-dishes/
  - /category/soups/
related:
  - /urek-starter-polish-sour-rye-soup-starter/
  - /green-pea-soup-with-mint/
  - /dill-soup/
  - /thai-coconut-chicken-soup/
categories:
  - "Savory Dishes"
  - Soups
  - "Holiday Dishes"
tags:
  - easter
  - soup
servings: "4 servings"
time: "~ 60 minutes"
rating:
  score: 10
  best: 10
  votes: 2
image: https://flowers-recipes.com/images/2013/03/zurek-230x150.jpg
summary: "Żurek is a Polish Easter soup, but it's also great any day of the week. It tastes best made with a homemade sour rye starter."
---

# Żurek

Żurek is a Polish Easter soup, but it's also great any day of the week. It tastes best made with a homemade sour rye starter.

**This page in other languages:** [Polski (pl)](https://flowerek.com/zurek.md) · [Deutsch (de)](https://barbaras-kochbuch.de/urek.md)

**Published:** March 25, 2013 · **Author:** Basia · **Servings:** 4 servings · **Time:** ~ 60 minutes · **Rating:** 10/10 (2 votes)

<!-- related -->
## Related pages

> **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages.

- [Category: Savory Dishes](https://flowers-recipes.com/category/savory-dishes/)
- [Category: Soups](https://flowers-recipes.com/category/soups/)
- [Żurek Starter (Polish Sour Rye Soup Starter)](https://flowers-recipes.com/urek-starter-polish-sour-rye-soup-starter/) — Easter isn't the same without żurek starter. Make your own, because it's ridiculously easy to do.
- [Green Pea Soup with Mint](https://flowers-recipes.com/green-pea-soup-with-mint/) — A light, tasty green pea soup with fresh mint, lime and a dollop of whipped cream. Serve it warm or cold!
- [Dill Soup](https://flowers-recipes.com/dill-soup/) — Dill soup: simple, quick and cheap. An everyday soup, but a tasty one.
- [Thai Coconut Chicken Soup](https://flowers-recipes.com/thai-coconut-chicken-soup/) — Light, warming Thai coconut chicken soup with oyster mushrooms, ginger, lemongrass and lime. Ready in about 20 minutes!

## Ingredients

- 4 eggs
- 2 dried mushrooms
- 1 large carrot
- A piece of celery root
- ½ onion
- 1 clove garlic
- ½ parsley root
- 2 bay leaves
- 4 allspice berries
- Pepper
- Salt
- 400 ml żurek starter (sour rye starter)
- Marjoram
- Optionally, heavy cream

## Instructions

I consider the [sour rye starter test for żurek](https://flowers-recipes.com/urek-starter-polish-sour-rye-soup-starter/) a success, because I ended up with a really good żurek (Polish sour rye soup). It was completely different from the one I remember. My mom always made hers with starter bought in a bottle, and somehow I still remember that taste. Easter żurek made with your own starter is more aromatic, maybe a bit more floury, heartier and slightly sour. We loved it! Since I made this żurek before Easter, for a family dinner, I made it in a meatless "deluxe" version with vegetables. For the holiday version, you can skip serving the vegetables and serve the żurek with just egg or white sausage (biała kiełbasa), which I would use to make a meat-based żurek.

żurek

## Directions – żurek:

Soak the mushrooms in warm water for ten or so minutes beforehand and rinse off any dirt. Hard-boil the eggs.

Wash, peel and finely dice the vegetables: carrot, celery root, parsley root and potatoes. Cut the onion in half, and the garlic as well. Heat up the soup pot and melt 4 tbsp butter or canola oil in it, then add all the vegetables (including the onion and garlic) and sauté for a few minutes, until they start to give off a wonderful aroma and turn a little translucent. Pour in about 1.2 liters of water, add the bay leaf, allspice, pepper and mushrooms, season with salt and cook until the vegetables are soft.

Strain the żurek starter through a sieve and add it to the soup. Bring to a boil, then add the marjoram and season with more salt and pepper if needed. I had to add quite a lot of salt before it tasted right. You can also soften the flavor with cream. The żurek should be thick and pleasantly sour. If you like it more sour, add more starter.

Ladle the żurek into bowls, top each with egg halves (or white sausage) and serve.

Enjoy!

---

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