Polish Soup with Egg: A Cozy Żurek Recipe with Kielbasa

Polish soup with egg commonly refers to żurek, a tangy rye soup made with fermented rye starter, broth, potatoes, and sausage, then served with a firm-boiled egg. It is a warming Polish dish with regional and family variations; this version uses fresh Polish white sausage and a jarred starter for a practical, savory bowl.

Ingredients

4 large eggs (about 200 g total)
12 oz (340 g) fresh Polish white sausage, also called biała kiełbasa; use raw sausage, not precooked smoked sausage
1 medium yellow onion, finely chopped (about 150 g)
2 medium potatoes, peeled and cut into ½-inch (1.25 cm) cubes (about 1 lb / 450 g)
6 cups low-sodium chicken stock (1.4 L)
1 cup fermented rye soup starter, or żurek zakwas, shaken before measuring (240 ml)
2 tablespoons neutral oil (30 ml)
2 garlic cloves, minced (about 6 g)
2 bay leaves (about 0.2 g)
4 whole allspice berries (about 1 g)
1 teaspoon dried marjoram (about 1 g)
½ cup heavy cream (120 ml), at room temperature
½ teaspoon fine salt (about 3 g), plus more to taste
¼ teaspoon freshly ground black pepper (about 0.5 g)
2 tablespoons chopped fresh dill (about 6 g), for serving
1 teaspoon prepared horseradish (5 g), optional, for serving

Instructions

Prepare the ingredients. Chop the onion, cut the potatoes into evenly sized cubes, mince the garlic, and measure the stock and rye starter. Keep the starter in its jar until you are ready to use it; the flour sediment settles, so shake it well just before pouring. Set out the cream so it can lose its chill while the soup cooks. This preparation takes about 20 minutes and makes the stovetop steps easier to manage.
Cook the eggs and start the soup at the same time. Put the eggs in a small saucepan, cover them with water, and bring the water to a boil. Lower the heat to maintain a gentle boil and cook for 10–12 minutes, until the yolk and white are firm. Drain and cool the eggs under cold running water. Meanwhile, warm the oil in a large heavy pot over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until soft and translucent but not browned.
Simmer the sausage and potatoes. Add the stock, potatoes, bay leaves, allspice, and raw white sausage to the pot. Bring the liquid just to a boil, then reduce the heat to maintain a gentle simmer. Cook for 18–20 minutes, turning the sausage once, until the potatoes are tender and the sausage is cooked through. Check the thickest part of each sausage with a food thermometer: the USDA FSIS safe minimum temperature for ground pork sausage is 160°F (71°C). Avoid a rolling boil, which can split the sausage casing and break up the potatoes.
Finish the rye soup. Lift the cooked sausage onto a cutting board and remove the bay leaves and allspice berries from the pot. Stir in the garlic, marjoram, salt, and pepper. Shake the starter again, then pour it into the soup while stirring. Bring the soup back to a gentle simmer for 5 minutes so the rye starter blends into the broth. Do not boil it vigorously; a hard boil can make the soup froth and may cause the starch to settle unevenly.
Slice the sausage and add the cream. Cut the sausage into thick coins or diagonal slices and return it to the pot. To reduce the chance of curdling, put the cream in a small bowl and gradually whisk in about ½ cup (120 ml) of hot soup, a spoonful at a time. Stir this warmed cream mixture into the pot, then heat gently for 1–2 minutes without letting the soup boil. Taste and adjust the salt, pepper, or marjoram. The soup should taste pleasantly sour and savory, not sharply acidic.
Peel and serve the eggs. Peel the cooled eggs and cut each one in half lengthwise. Ladle the soup into warm bowls, making sure each serving gets sausage and potatoes, and place two egg halves on top. Finish with chopped dill and, if you like a sharper finish, a small dab of horseradish. The complete cooking time is about 35 minutes, with the eggs cooking while the soup simmers.

Tips

Choose the right starter. Look for żurek zakwas, a fermented rye-flour starter sold in bottles or jars in some Polish or Eastern European groceries. Shake it before measuring because the flour settles. If you cannot find it, use ¾ cup (180 ml) plain rye sourdough starter thinned with ¼ cup (60 ml) water and add 1–2 teaspoons (5–10 ml) lemon juice to taste. This substitute gives a less traditional, less deeply fermented flavor, so add the lemon gradually rather than expecting an exact match.
Keep the soup at a gentle simmer. A steady, low bubble cooks the potatoes and sausage without making the broth cloudy or breaking the sausage casing. Once you add the rye starter and cream, avoid a hard boil. If the finished soup seems too thick, stir in warm stock a little at a time; if it seems too thin, let it simmer gently for a few more minutes before adding the cream.
Season after adding the starter. Rye starter varies in sourness and saltiness, and low-sodium stock brands differ too. Start with the listed salt, taste after the starter has simmered, and adjust at the end. A small amount of horseradish can brighten the bowl, but it should not cover the rye tang or the flavor of the sausage.
Make the egg ahead, not the whole soup. You can hard-boil the eggs up to 5 days ahead and keep them unpeeled in the refrigerator. Peel them just before serving for the neatest halves. If using a different sausage, choose raw pork bratwurst as a practical stand-in for fresh white sausage; smoked kielbasa is already cooked and has a smokier, saltier flavor that changes the character of the soup.

Serving Suggestions

Serve żurek hot in shallow bowls, with a generous piece of sausage and one whole egg per person. A sprinkle of dill adds a fresh, grassy note, while prepared horseradish gives a sharper edge. Rye bread is a natural partner for the sour rye broth; serve thick slices alongside for dipping, or offer boiled potatoes or a simple green salad if you want a more substantial meal.

The soup is rich enough to stand on its own, so sides can stay simple. A crisp salad dressed with vinegar or mustard cuts through the cream and sausage without competing with the broth. If you are serving several people, keep the soup warm over very low heat and arrange halved eggs on a platter so each person can add them to their bowl. Avoid leaving the pot at room temperature during a long meal; refrigerate leftovers within 2 hours.

Variations

Use a meat-free base. Leave out the sausage and use vegetable stock, then add sautéed mushrooms for a savory, hearty texture. Brown about 8 oz (225 g) sliced cremini mushrooms with the onion before adding the stock. The result keeps the rye starter’s tang but is milder and less smoky than the sausage version. Keep the eggs for the traditional-style topping, or omit them for a fully plant-based bowl and replace the cream with an unsweetened oat cream.

Make it more rustic. Some household versions include more potatoes, while others keep the broth thinner and let the sausage and egg take the lead. For a thicker bowl, increase the potatoes to 1½ lb (680 g) and cut them into small cubes; no separate thickener is needed. For a lighter soup, use ¼ cup (60 ml) cream or leave it out. The broth will taste brighter and more directly sour without cream.

Adjust the seasoning at the table. Add a little extra marjoram for a more herbal finish, or stir in a spoonful of prepared horseradish for heat. If you prefer a smokier taste, replace up to half of the fresh white sausage with fully cooked smoked kielbasa, but use less salt until you taste the soup. That swap is convenient, though it moves the flavor away from the delicate seasoning of fresh biała kiełbasa.

Storage and Reheating

Refrigerate the soup within 2 hours of cooking in a covered container. It keeps for 3–4 days in the refrigerator. For the best texture, store the peeled or unpeeled eggs separately and add them when serving; eggs left in the soup can become rubbery as the soup is reheated. The broth may thicken in the refrigerator as the potatoes and rye settle, so stir it well and add a splash of stock or water if needed.

Reheat only the amount you plan to eat in a saucepan over medium-low heat, stirring often until it is steaming throughout. Leftovers must reach 165°F (74°C), the USDA FSIS reheating temperature; check the center with a food thermometer. Do not let the cream-based soup boil hard, since vigorous boiling can affect its texture. You can freeze the soup without the eggs for up to 2 months, although the potatoes may soften and the cream may separate slightly after thawing. Thaw it overnight in the refrigerator, reheat to 165°F (74°C), and whisk gently to bring the broth back together.

Frequently Asked Questions

What is the Polish soup with egg called?

The soup most often meant by Polish soup with egg is żurek, a sour rye soup commonly served with sausage and a firm-boiled egg. Names and recipes vary by region and household. Barszcz biały, another Polish sour soup, is related in style but is generally made with a wheat-based sour starter rather than rye.

What can I use instead of żurek starter?

Rye sourdough starter thinned with water is the closest practical home substitute. Add a little lemon juice only if it needs more tang, and taste as you go. Buttermilk can add sourness, but it does not provide rye flavor or the same body; if using it, add it cautiously off the heat and expect a different soup. Avoid replacing the starter with plain flour alone, which will thicken the broth without recreating its fermented flavor.

Can I make this soup without sausage?

Yes. Use vegetable stock and sauté mushrooms with the onion for a meat-free version. The rye starter remains the main source of the soup’s distinctive tang. You can keep the hard-boiled egg topping, or omit both sausage and egg and use a plant-based cream alternative if you want a vegan version.

Why did my soup turn out too sour?

Starter strength varies, and some bottled zakwas is sharper than others. Add the starter gradually, simmer for 5 minutes, and taste before adding the full amount if you already know your starter is strong. A little more cream or stock can soften the sharpness; a pinch of salt may also round out the flavor. Do not add sugar as a first fix, since it can make the soup taste sweet rather than balanced.

Can I make żurek ahead?

You can prepare the soup a day ahead and refrigerate it, but keep the eggs separate and add the cream during reheating for the smoothest texture. The flavors meld as the soup rests, and it may thicken, so loosen it with stock while reheating. Follow the storage guidance above, including refrigerating within 2 hours and reheating leftovers to 165°F (74°C).

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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