Jump to Recipe This post may contain affiliate links.See my disclosure policy.Used as a thickening and potent flavor base for traditional Polish soups, Zakwas Żytni is a centuries old household tradition and as with prized sourdough starters, is something that was often passed on and handed down, taking some from a previous batch to start a new one.

This traditional Zakwas na Żurek recipe is extremely easy to make, requires only flour, water and a few seasonings.Before long you will have that secret ingredient to achieving that authentic Polish flavor in your soups and sauces! What is Zakwas na Żurek? Also referred to by some as Zakwas Żytni, which is the more general term referring to “rye sourdough”, Zakwas na Żurek is specifically “sourdough for zurek” because it is most famously used to make the popular soup Żurek.Zakwas na Żurek is a lacto-fermented mixture made of water, rye flour, and usually some seasonings.

It is left to sit at room temperature for about a week to allow the wild yeast and bacteria to develop.It’s made with a high ratio of water to flour so unlike regular sourdough starter which is thick and used to make bread, Zakwas na Żurek is a pasty liquid consistency that you pour into soups or sauces to add flavor while also serving as a thickening agent.Zakwas na Żurek is readily available in Polish supermarkets and comes in jars.

As easy as it is to make, even many Polish home cooks choose to buy ready-made Zakwas.

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