Jump to Recipe This post may contain affiliate links.See my disclosure policy.The famous soup from Poland renowned for its rich and complex flavors that pair sour and smoky, sweet and savory, with a delicious blend of meats, vegetables, and spices.

Its star ingredient is a fermented rye flour starter known as Zakwas na Żurek, which gives it its hallmark sour flavor and is super easy to make yourself.This authentic Zurek recipe is traditionally served at Easter time but is likewise enjoyed all year round! Why I Love Żurek Being from Germany and just a half day’s drive to the Polish border from my hometown of Stuttgart, we would take weekend trips over there to explore the towns and sights, enjoy Polish food at the local restaurants, and bring home Polish ingredients from the supermarkets.And just two hours further from the border we would be in present day Wroclaw, formerly Breslau when it belonged to Germany until after WWII, which is where my Oma and Opa were from.

It’s a beautiful city with incredible architecture that Poland has done a commendable job of restoring after the resulting damage from the war and there ongoing collaborations between Poland and Germany to honor and preserve the city’s historic German heritage.Even when my Oma and Opa lived there, there was a sharing of culinary influences between that area of Germany and Poland and the “sour” influences of such soups as Żurek were well known to my grandparents.These dishes and infl

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