Name: Silesian Żur (Żur śląski)
Prep time: 25 min
Cook time: 70 min
Total time: 115 min
Yield: about 2.7 litres
Cuisine: Polish
Ingredients: 2 L water; 250 g smoked pork belly or thick-cut smoked bacon, in one or two pieces; 150 g fresh pork belly, unsmoked; 350 g waxy potatoes, peeled and cut into 1.5 cm cubes; 100 g carrot, peeled and cut into large chunks; 60 g parsnip or parsley root, peeled and cut into large chunks; 60 g celeriac, peeled and left in one large piece; 50 g leek, washed and cut into large pieces; 120 g yellow onion, halved; reserve one half for the skillet; 15 g dried porcini or mixed forest mushrooms; 250 ml hot water, for soaking the mushrooms; 300 g raw fresh Polish white sausage; 500 ml ready-to-use fermented rye zakwas, refrigerated and suitable for cooking; 6 g garlic, about 2 cloves, finely chopped; 15 ml neutral oil or lard, only if the bacon renders too little fat; 2 bay leaves; 3 allspice berries; 1 g freshly ground black pepper; 4 g fine salt to start, then more only if needed; 2 g dried marjoram, rubbed between your fingers; 10 g flat-leaf parsley leaves, chopped; 2 l arge eggs; 120 ml cream, about 30% fat, for serving

A wide view of „Silesian Żur (Żur śląski)“ arranged on a table for serving.

Yield about 2.7 litres

Servings 6

Serving size about 450 ml, with a portion of meat, one egg quarter, and cream

Prep time 25 minutes

Ingredients ↓

Recipe at a glance

Silesian Żur (Żur śląski)

A substantial, garlic-scented sour rye soup with smoked pork, white sausage, potatoes, forest mushrooms, egg, and cream.

Żur śląski is built around the tangy rye ferment known as zakwas. Poland’s Ministry of Agriculture lists the Silesian zakwas as a traditional product and describes it as a thick, grey-beige liquid with visible rye bran, a gentle sourness, and a pronounced garlic aroma. The registry entry concerns this starter, which can be used for several kinds of żur; it does not prescribe one complete soup formula.

This measured home soup follows a separate regional Silesian recipe tradition: pork and smoked meat simmer with vegetables, potatoes, dried mushrooms, and white sausage, then rye zakwas brings the broth its characteristic sourness. Garlic and marjoram round it out. A hard-boiled egg and cream make each bowl richer. The proportions here are a practical, reproducible version rather than a claim to reproduce a single historical household formula.

Żur is related to other Polish sour rye soups, but recipes and names vary by place and household. This version keeps its Silesian character in the garlic-forward rye starter and hearty combination of pork, potato, mushroom, and sausage. It is separate from Żur z tłuczonymi kartoflami (ziemniakami), the next dish in this ranked collection, where mashed potatoes define the accompaniment.

Tips for success

Use ready-to-cook refrigerated rye zakwas and stir or shake it as its label directs; bran settles to the bottom.
Keep the soup at a gentle simmer after adding zakwas. A hard boil can make the broth frothy and dull its rounded sourness.
Taste before adding extra salt because smoked pork, sausage, and the starter can all be salty.
Check raw white sausage in the centre with a clean food thermometer; it must reach 71 °C before serving.
Temper cream into individual bowls rather than boiling it in the pot, so it stays smooth and diners can choose how much they want.
For safe cooling, divide leftover soup into shallow containers rather than putting a full stockpot in the refrigerator.

Ingredients

Pork broth and vegetables

2 L water
250 g smoked pork belly or thick-cut smoked bacon, in one or two pieces
150 g fresh pork belly, unsmoked
350 g waxy potatoes, peeled and cut into 1.5 cm cubes
100 g carrot, peeled and cut into large chunks
60 g parsnip or parsley root, peeled and cut into large chunks
60 g celeriac, peeled and left in one large piece
50 g leek, washed and cut into large pieces
120 g yellow onion, halved; reserve one half for the skillet

Mushrooms, sausage, and rye starter

15 g dried porcini or mixed forest mushrooms
250 ml hot water, for soaking the mushrooms
300 g raw fresh Polish white sausage
500 ml ready-to-use fermented rye zakwas, refrigerated and suitable for cooking
6 g garlic, about 2 cloves, finely chopped
15 ml neutral oil or lard, only if the bacon renders too little fat

Seasoning and serving

2 bay leaves
3 allspice berries
1 g freshly ground black pepper
4 g fine salt to start, then more only if needed
2 g dried marjoram, rubbed between your fingers
10 g flat-leaf parsley leaves, chopped
2 l arge eggs
120 ml cream, about 30% fat, for serving

Method

Directions

Soak the mushroomsPut the dried mushrooms in a heatproof bowl, cover with 250 ml hot water, and soak for 20 minutes. Lift out the mushrooms, rinse away any grit, and chop them. Strain the soaking liquid through a fine sieve and reserve it with the mushrooms.
Build the pork brothPut the 2 L water, smoked pork, fresh pork, half the onion, carrot, parsnip or parsley root, celeriac, and leek in the stockpot. Bring to a boil over medium-high heat, skimming any foam, then lower the heat to maintain a gentle simmer. After 10 minutes, add the potatoes. Simmer until the potatoes are tender and both pork pieces are fully cooked, about 35–45 minutes total from the start of simmering depending on their thickness. Check the centre of the fresh pork with a clean thermometer; it must reach at least 71 °C. Lift out the pork and broth vegetables. Leave the potatoes and broth in the pot, and dice the pork and smoked meat when cool enough to handle.
Cook the eggsWhile the broth simmers, put the eggs in a small saucepan and cover with cold water. Bring to a boil, turn off the heat, cover, and leave for 10–12 minutes. Cool under running water, peel, and quarter.
Brown the sausage and aromaticsSlice the white sausage into thick pieces. Set a large skillet over medium heat and add the diced smoked meat. Fry for 5–7 minutes, until lightly browned and some fat renders; add the oil or lard only if the pan is dry. Add the remaining diced onion and sausage, and cook until the onion softens and the sausage is browned. Check a sausage piece in the centre with a clean thermometer; it must reach 71 °C. Add the garlic for the final minute, then stir in the chopped mushrooms.
Season and finish the soupAdd the reserved mushroom liquid and mushrooms to the broth. Stir the zakwas until the bran is evenly distributed, then pour it slowly into the gently simmering broth while stirring. Add the bay leaves, allspice, pepper, and 4 g salt. Return the diced pork and the sausage mixture to the pot. Simmer gently for 20 minutes, stirring now and then; do not boil hard. Stir in the marjoram and parsley and simmer for 10 minutes more. The soup should be thick, grey-beige, pleasantly sour, and clearly scented with garlic. Taste and adjust the salt or add a little more zakwas if you prefer a sharper soup.
ServeRemove the bay leaves and allspice berries. Ladle the soup into bowls and serve each portion with one egg quarter and a spoonful of cream. Keep the pot hot during service or refrigerate leftovers promptly.

Nutrition per serving

Energy560 kcal
Carbohydrate24 g
Protein24 g
Fat40 g
Fibre3 g
Sodium1,650 mg
Allergensrye (gluten-containing cereal), celery, milk

Estimated for one of six portions, about 450 ml with an egg quarter and cream: These are approximate ingredient-based values, not laboratory analysis. Salt and fat in smoked pork, sausage, and commercial rye zakwas vary by product; the estimate assumes six equal portions and the stated sour-cream topping.

Serving, make-ahead, and storage: Serve hot as a complete, hearty meal. Put extra cream and chopped parsley on the table so each person can finish a bowl to taste. Rye bread is an optional accompaniment; mashed potatoes are not part of this version’s defining presentation.

Serving, make-ahead, and storage: You can soak the mushrooms and prepare the broth vegetables ahead, but keep raw pork and sausage refrigerated at or below 4 °C and separate from ready-to-eat foods. Hard-boil the eggs up to one day ahead and refrigerate them unpeeled. Stir the zakwas before adding it, as directed on its label.

Serving, make-ahead, and storage: Keep the soup at or above 60 °C during service, or return it to refrigeration within two hours (within one hour if the room is hotter than 32 °C). Divide leftovers into shallow covered containers and refrigerate at or below 4 °C; use within four days. Reheat a portion to 74 °C throughout, or bring the soup to a rolling boil while stirring. Freeze cooled soup in airtight portions for up to 2–3 months for best quality; thaw in the refrigerator. The potatoes may soften after freezing. Add cream only at serving.

Frequently asked questions

Is Żur śląski the same thing as Silesian rye zakwas?

The name is used for the soup, while the Ministry’s traditional-product entry describes the garlic-forward, bran-bearing zakwas used as its base. That starter can be used in more than one style of żur, so the registry does not define this exact soup formula.

Can I make the soup with mashed potatoes?

This recipe serves the potatoes in the soup and is topped with egg and cream. Żur z tłuczonymi kartoflami is a separate ranked dish served with mashed potatoes.

How do I keep cream from curdling?

Serve it in each bowl instead of boiling it in the pot. You can also stir a little hot soup into the cream first, then spoon it into the bowl.