Soups
Easter Żurek
Easter Żurek is a hearty, traditional soup that thrives on zakwas, sausage, egg and a well-balanced acidity. Especially at Easter, it is one of the dishes that seems simple but has a lot of character in terms of taste.
Timing
- Preparation: approx. 15 minutes
- Cooking time: approx. 25 minutes
- Total: approx. 40 minutes
Estimated nutrition
for the whole recipe
- Energy
- ≈ 1850 kcal
- Protein
- ≈ 90.5 g
- Carbohydrates
- ≈ 50.4 g
- Fat
- ≈ 139.3 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 3 tablespoons cream or whipped cream · ≈ 45.0 g
- 500 ml of zakwas for Żurek · ≈ 500.0 g · Calculated from the linked base recipe
- 100 g smoked, air-dried sausage · ≈ 100 g · Assumed quantity / reference product
- 200 g white sausage, raw or pre-cooked · ≈ 200 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1 liter vegetable broth
- 500 ml of zakwas for Żurek
- 100 g smoked, air-dried sausage
- 200 g white sausage, raw or pre-cooked
- 200 g raw, smoked bacon
- 3 tablespoons cream or whipped cream
- 1 tsp marjoram or more
- 1 allspice grain
- 1 bay leaf
- 1/4 teaspoon each garlic and salt
- To serve: 4-6 eggs, rye bread, parsley or oregano
Instructions
- Heat broth in a large pot.
- Cut smoked sausage, white sausage and bacon into suitable pieces and add to the broth.
- Let it simmer gently for a few minutes so that the broth takes on flavor.
- Add allspice, bay leaf, garlic, salt and marjoram.
- Add the zakwas while stirring.
- Bring to the boil briefly until the Żurek thickens slightly.
- Finally stir in the cream.
- Serve with halved eggs, rye bread and some parsley or oregano.
