Zurek (Polish Easter Soup) Part 2

The sour flour for my Polish Easter Soup is now ready. Here you can read again how I did it.

After the fermentation process was finished, I let the liquid pass through a sieve and stored it in the refrigerator in a jar.

Now, I’m going on with the cooking of my Polish Easter Soup.

Zurek (Polish Easter Soup)

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1.5 l chicken, beef or vegetable broth
  • 500 ml sour flour (homemade or bought ready-to-use)
  • 500 g of sausage (Polish kielbasa or a similar type of sausage)
  • 2 cloves of garlic
  • 2 tbsp. dried marjoram
  • 1 tsp. horseradish (cream style)
  • 100 ml sour cream
  • 1 bay leaf
  • 5 peppercorns
  • salt
  • 4 hard boiled eggs
  • fresh bread
  • some fresh marjoram


  1. In a pot bring broth to boil. Add bay leaf, peppercorns and the sausage in the broth and let it simmer for an additional 10 minutes.
  2. Stir in the sour flour and dried marjoram and let it simmer for another 20 minutes. Remove from heat.
  3. Take the sausage out of the soup and cut into slices. Stir in the sour cream and horseradish. Put the sliced sausage back in the soup.
  4. Peel the eggs and cut into halves or into cubes.
  5. Season the soup with salt. Remove the bay leaf.
  6. Serve zurek with the eggs and fresh bread. If you like you can also garnish the soup with fresh marjoram.

Tip: If you are preparing your own broth, you can slice the boiled carrot and add it to your zurek.


I wish you all a Happy Easter!


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