Żurek: Polish Sour Rye Soup with Pork

Ingredients

• 1.5 lb Pork shoulder, cut into 1-inch cubes
• ¾ cup Rye flour starter (żur)
• 6 cups Beef or vegetable broth
• 1 medium Yellow onion, diced into 1/2-inch pieces
• 1 medium Carrot, sliced 1/4-inch thick on the bias
• ¾ lb Potatoes, cut into 3/4-inch cubes
• ½ lb Smoked kielbasa, halved lengthwise and sliced 1/2-inch thick
• 1 whole Bay leaf
• ½ teaspoon Caraway seeds
• 1 teaspoon Fresh marjoram leaves, chopped

Instructions

1. 1

   Pat the pork cubes completely dry with paper towels — surface moisture prevents proper browning and creates steam instead of a golden crust.

2. 2

   If using rye flour starter from scratch, combine 0.75 cup rye flour with 1 cup water 2–3 days ahead, covering loosely and stirring daily until bubbly and sour-smelling.

3. 3

   Heat 2 tablespoons of oil in a large heavy pot over medium-high heat until shimmering, about 1 minute.

4. 4

   Working in two batches to avoid crowding, add the pork cubes and sear until deep golden brown on all sides, 4–5 minutes per batch.

5. 5

   Remove the seared pork to a plate and set aside.

6. 6

   Add the diced onion to the pot and cook over medium heat, stirring occasionally, until it turns translucent and just begins to brown at the edges, about 5 minutes.

7. 7

   Add the carrot slices and stir constantly for 2 minutes, until fragrant.

8. 8

   Return the seared pork to the pot along with any accumulated juices, then pour in the 6 cups of broth.

9. 9

   Add the bay leaf, caraway seeds, and fresh marjoram, then bring to a gentle boil over medium-high heat, about 8 minutes.

10. 10

    Reduce heat to medium-low and simmer, partially covered, until the pork is fork-tender, about 35 minutes.

11. 11

    Add the potato cubes and kielbasa slices, then simmer uncovered over medium-low heat until the potatoes are completely tender when pierced with a fork, about 15 minutes.

12. 12

    In a small bowl, whisk the rye starter with 0.5 cup warm broth from the pot to create a smooth slurry.

13. 13

    Slowly pour the rye slurry into the pot while stirring constantly to prevent lumps from forming.

14. 14

    Simmer over medium-low heat for 5 minutes, stirring frequently, until the soup thickens slightly and turns creamy beige.

15. 15

    Taste the soup and adjust seasoning with salt and ground black pepper — it should taste tangy, savory, and balanced.

16. 16

    Remove the bay leaf with a slotted spoon and discard.

17. 17

    Ladle the soup into bowls and serve hot, optionally with fresh rye bread on the side or hollowed rye bread bowls.

Tools you’ll need

• Large heavy-bottomed pot (5–6 quart capacity)
• Cutting board
• Chef's knife
• Paper towels
• Measuring cups and spoons
• Small mixing bowl
• Whisk
• Wooden spoon for stirring
• Slotted spoon
• Ladle

More recipes like this

• 

  Bomboloni alla Crema

  55 min

• 

  Japanese Breakfast with Grilled Salmon & Egg

  28 min

• 

  Lamb Shawarma Wrap

  15 min

• 

  Greek Chicken Gyro

  25 min