White borscht, known in Poland as Żurek, is a deeply flavorful, tangy soup made with fermented rye flour, root vegetables, and smoked meats. Traditionally served at Easter with boiled eggs and sausage, Żurek is hearty and comforting with a unique sour taste and creamy texture. This version is true to its rustic roots and serves 4.
Ingredients
For the soup:
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1 tablespoon oil or butter
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1 small onion, finely chopped
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1 clove garlic, minced
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1 medium carrot, peeled and sliced
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1 medium potato, peeled and diced
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4 cups water or vegetable broth
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1½ cups żur (sour rye starter) or 2 tablespoons rye flour mixed with 1 cup warm water and left to ferment overnight
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1 cup smoked kielbasa (or vegan smoked sausage), sliced
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½ teaspoon marjoram
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Salt and black pepper, to taste
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½ cup sour cream
To serve:
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2 boiled eggs, halved
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Extra sour cream or horseradish (optional)
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Crusty rye bread
Instructions
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Sauté the Base
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In a soup pot, heat oil or butter. Add the chopped onion and garlic. Sauté for 2–3 minutes until soft.
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Add carrot slices and diced potato. Cook for another 2 minutes.
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Add Broth and Simmer
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Pour in the broth and bring to a boil.
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Add the sliced sausage and marjoram. Reduce heat and simmer for 15–20 minutes until vegetables are tender.
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Add Rye Starter
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Stir in the żur or fermented rye mixture slowly while stirring.
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Simmer gently for another 5–10 minutes. Do not boil too hard — this can split the cream later.
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Finish the Soup
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Remove from heat. Stir in sour cream until the soup is creamy and smooth.
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Season with salt and black pepper to taste.
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Serve
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Ladle into bowls and top each with half a boiled egg.
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Serve with hearty rye bread, and extra sour cream or horseradish on the side if desired.
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Storing
Żurek keeps well in the fridge for up to 3 days. The sour flavor deepens over time, which many people enjoy.
Note
If you don’t have fermented rye starter, you can make a quick version by soaking rye bread in warm water with garlic overnight — but the traditional żur gives the most authentic taste.
White Borscht is bold, tangy, and full of tradition.
