Polish soup urek

Category: First meal
Kitchen: polish
Polish soup urek


Chicken or vegetable broth 3L
Kefir or sourdough 1L
Swept away 15% 400gr
Smoked sausage or brisket 250gr
Boiled or white sausage 250gr
Potatoes 3 pcs
Boiled egg 2 pcs
Dried mushrooms 3 pcs
Marjoram 2 tsp
Salt, garlic, pepper, dill, horseradish taste

Cooking method

  • I looked through all the first courses on the forum and was surprised that Polish cuisine is practically deprived of its presence here! :)
  • But in vain! There are many original dishes very different from ours in taste and composition. Many, having tasted the national cuisine in Poland, repeat these recipes at home.
  • So it was with me. I really liked the soup and wanted to eat it more often!
  • I'll start with perhaps the most popular soup in Poland - ZHUREK.
  • I'll make a reservation right away that I adapted the soup to our tastes and the availability of products. The most interesting thing is that the taste is almost the same, and maybe even better!;) My changes are minimal, and those who want to cook the original recipe, take the products that follow the "or" in the list of ingredients. This will be the original.
  • Most often it is prepared (and called) - zurek with white sausage and egg.
  • So, we prepare broth, it can be on cubes, you can use natural meat.
  • Pour 1 liter of kefir into the boiling broth (in Poland they take a sourdough on rye flour) and let it boil.
  • At this time, we cut the sausage, preferably 2 types, into small cubes.
  • Add to boiling soup and cook for 20-25 minutes. The sausage should give its taste.
  • Then - pour potatoes into cubes and pour in sour cream.
  • You can thicken this soup a little with flour (for an amateur)
  • Boiling for 10-15 minutes. Only at this stage do we salt and pepper to taste, since the sausage can earlier add saltiness to the soup.
  • Now - chopped eggs and finely garlic + dill + grated horseradish (in Poland, marjoram is also added). You can add an egg, cut into 2 parts, to the plate.
  • Turn it off at a boil and let it brew for half an hour.
  • Some add a little lemon juice to the soup.
  • Now you can eat!


The recipe interested me, because the soup contains a lot of delicious things, but please add at what moment and in what form to add dried mushrooms.
Thank you, Tanya, for evaluating the recipe!

2-3 mushrooms need to be thrown into the broth during its preparation.

But mushrooms are not always at hand and I often do without them.

The taste does not suffer from this! :)

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