White Borscht (Żurek) Recipe

 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:

• 1 tablespoon oil or butter

• 1 small onion, finely chopped

• 1 clove garlic, minced

• 1 medium carrot, peeled and sliced

• 1 medium potato, peeled and diced

• 4 cups water or vegetable broth

• 1½ cups żur (sour rye starter) or 2 tablespoons rye flour mixed with 1 cup warm water and left to ferment overnight

• 1 cup smoked kielbasa (or vegan smoked sausage), sliced

• ½ teaspoon marjoram

• Salt and black pepper, to taste

• ½ cup sour cream

To serve:

• 2 boiled eggs, halved

• Extra sour cream or horseradish (optional)

• Crusty rye bread

Instructions

1. Sauté the Base

   • In a soup pot, heat oil or butter. Add the chopped onion and garlic. Sauté for 2–3 minutes until soft.

   • Add carrot slices and diced potato. Cook for another 2 minutes.

2. Add Broth and Simmer

   • Pour in the broth and bring to a boil.

   • Add the sliced sausage and marjoram. Reduce heat and simmer for 15–20 minutes until vegetables are tender.

3. Add Rye Starter

   • Stir in the żur or fermented rye mixture slowly while stirring.

   • Simmer gently for another 5–10 minutes. Do not boil too hard — this can split the cream later.

4. Finish the Soup

   • Remove from heat. Stir in sour cream until the soup is creamy and smooth.

   • Season with salt and black pepper to taste.

5. Serve

   • Ladle into bowls and top each with half a boiled egg.

   • Serve with hearty rye bread, and extra sour cream or horseradish on the side if desired.

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.