Żurek: Polish Sour Rye Soup with Pork

Step 1

Pat the pork cubes completely dry with paper towels — surface moisture prevents proper browning and creates steam instead of a golden crust.

Step 2

If using rye flour starter from scratch, combine 0.75 cup rye flour with 1 cup water 2–3 days ahead, covering loosely and stirring daily until bubbly and sour-smelling.

Step 3

Heat 2 tablespoons of oil in a large heavy pot over medium-high heat until shimmering, about 1 minute.

Step 4

Working in two batches to avoid crowding, add the pork cubes and sear until deep golden brown on all sides, 4–5 minutes per batch.

Step 5

Remove the seared pork to a plate and set aside.

Step 6

Add the diced onion to the pot and cook over medium heat, stirring occasionally, until it turns translucent and just begins to brown at the edges, about 5 minutes.

Step 7

Add the carrot slices and stir constantly for 2 minutes, until fragrant.

Step 8

Return the seared pork to the pot along with any accumulated juices, then pour in the 6 cups of broth.

Step 9

Add the bay leaf, caraway seeds, and fresh marjoram, then bring to a gentle boil over medium-high heat, about 8 minutes.

Step 10

Reduce heat to medium-low and simmer, partially covered, until the pork is fork-tender, about 35 minutes.

Step 11

Add the potato cubes and kielbasa slices, then simmer uncovered over medium-low heat until the potatoes are completely tender when pierced with a fork, about 15 minutes.

Step 12

In a small bowl, whisk the rye starter with 0.5 cup warm broth from the pot to create a smooth slurry.

Step 13

Slowly pour the rye slurry into the pot while stirring constantly to prevent lumps from forming.

Step 14

Simmer over medium-low heat for 5 minutes, stirring frequently, until the soup thickens slightly and turns creamy beige.

Step 15

Taste the soup and adjust seasoning with salt and ground black pepper — it should taste tangy, savory, and balanced.

Step 16

Remove the bay leaf with a slotted spoon and discard.

Step 17

Ladle the soup into bowls and serve hot, optionally with fresh rye bread on the side or hollowed rye bread bowls.