Name: Jeżowski Żur: Polish Rye Sourdough Soup with Potatoes
Prep time: 25 min
Cook time: 65 min
Total time: 4410 min
Yield: 6 servings; about 500 g soup per serving
Cuisine: Polish
Ingredients: 150 g whole-rye flour; 300 ml potable water; 25 g dried forest mushrooms, preferably porcini; 250 ml hot potable water, for soaking the mushrooms; 1.3 l potable water; 500 g potatoes, peeled and cut into 1.5 cm cubes; 1.5 l water, for boiling the potatoes; discard after cooking; 120 g fresh, unsalted pork back fat, diced into 1 cm pieces; 150 g yellow onion, peeled and diced; 2 bay leaves; 6 whole allspice berries; 1 g ground black pepper; 4 g fine salt; 300 ml whole milk; 180 g sour cream, about 18% milkfat

A wide view of „Jeżowski Żur: Polish Rye Sourdough Soup with Potatoes“ arranged on a table for serving.

Servings 6

Serving size about 500 g

Prep time 25 minutes

Cook time 65 minutes

Ingredients ↓

At a glance

Jeżowski Żur: Polish Rye Sourdough Soup with Potatoes

Jeżowski żur is a thick, creamy Polish rye-sourdough soup with potatoes, dried mushrooms, and crisp pork cracklings browned with onion. The tang of the fermented rye base balances the rich dairy finish and savory toppings.

This soup is associated with Jeżów in the Łódź region of central Poland. Its Polish name matters: żur names a family of soups made with fermented grain starter, and this version is distinct from beetroot barszcz. The bowl should be pale and opaque, with small pieces of potato, mushroom, and pork visible in the creamy broth.

The starter is a simple mixture of rye flour and water left to ferment for three days. Check its acidity with food-safe pH strips before using it; it must read 4.6 or lower. The long fermentation is passive time, so start it well before cooking day. If the pH is still higher, or the starter shows mold or unusual discoloration, discard it and make a fresh batch.

This measured home version serves six and keeps the defining combination of rye starter, potatoes, dried mushrooms, pork cracklings, onion, milk, and sour cream in practical proportions.

Tips for success

Begin the starter three days ahead and check its pH before it goes into the soup. Do not taste a starter that fails the pH check or shows contamination.
Strain the mushroom soaking liquid through a fine sieve so grit does not enter the broth.
Cook the potatoes separately and drain them as soon as they are just tender; they will finish in the soup.
Render the pork fat slowly and keep both the crisp pieces and the rendered fat for the soup.
Warm the milk and sour cream gently, then temper them with hot soup before adding them to the pot.

Ingredients

Rye starter

150 g whole-rye flour
300 ml potable water

Soup

25 g dried forest mushrooms, preferably porcini
250 ml hot potable water, for soaking the mushrooms
1.3 l potable water
500 g potatoes, peeled and cut into 1.5 cm cubes
1.5 l water, for boiling the potatoes; discard after cooking
120 g fresh, unsalted pork back fat, diced into 1 cm pieces
150 g yellow onion, peeled and diced
2 bay leaves
6 whole allspice berries
1 g ground black pepper
4 g fine salt

Dairy finish

300 ml whole milk
180 g sour cream, about 18% milkfat

Method

Directions

Make and check the rye starterStir the rye flour and 300 ml water together in a clean glass jar. Cover loosely and leave at room temperature for 72 hours. Check it with food-safe pH strips. Use it only when the pH is 4.6 or lower. Discard and restart if it remains above 4.6, or if you see mold, unusual pink or orange discoloration, or notice a putrid smell. Do not taste a starter that fails these checks.
Soak the mushrooms and cook the potatoesPour the hot soaking water over the dried mushrooms and leave for 20 minutes. Lift out and finely chop the mushrooms. Strain the soaking liquid through a fine-mesh sieve and reserve it. In a separate pot, simmer the potato cubes in 1.5 l water for 12–15 minutes, until just tender. Drain.
Simmer the rye brothBring 1.3 l water to a boil in the large soup pot. Gradually whisk in all the fermented starter to prevent lumps. Add the chopped mushrooms, strained soaking liquid, bay leaves, and allspice. Reduce the heat and simmer gently for about 20 minutes, stirring occasionally.
Render the pork and soften the onionWhile the broth simmers, cook the diced pork fat in a skillet over medium-low heat for 10–12 minutes, until the pieces are lightly golden and crisp. Add the onion and cook for 6–8 minutes, until soft and lightly golden. Keep the cracklings and rendered fat.
Combine the soupAdd the drained potatoes, pork cracklings, and onion with its rendered fat to the soup. Season with the measured salt and black pepper. Simmer gently for 8–10 minutes so the flavors combine. Remove the bay leaves and allspice berries.
Temper and add the dairyWarm the milk and sour cream together in a small saucepan over low heat; do not boil. Whisk a ladle of hot soup into the dairy, then pour the tempered mixture into the main pot while stirring. Heat gently until the soup is steaming and smooth. Avoid a hard boil. Serve hot, with potato, mushroom, and pork pieces visible in each bowl.

Nutrition per serving

Serving sizeabout 500 g
Caloriesabout 430 kcal
Carbohydratesabout 42 g
Proteinabout 9 g
Fatabout 26 g
Fiberabout 8 g
Sodiumabout 320 mg

These are rounded ingredient-based estimates, not laboratory results. The amount of fat rendered and retained, the mushroom variety, the dairy products, and any extra salt can change the values.

Allergens and food safety

Serving, storage, and reheating: Serve about 500 g per person as a filling soup. The rye starter can be prepared three days in advance; the mushrooms, potatoes, pork, and dairy are best finished on cooking day. Cool leftovers in shallow containers and refrigerate within 2 hours at 4 °C or below. Use within 3–4 days or freeze. Reheat the entire soup, stirring, to 73.9 °C before serving.

Contains milk and rye (gluten). Use a clean jar and potable water for the starter, verify pH at or below 4.6 before using it, and discard it if it shows mold, unusual discoloration, or a putrid smell. Keep raw pork separate from ready-to-eat foods; wash hands and utensils after handling it, and cook the diced fatback until crisp and thoroughly cooked. Cool leftovers in shallow containers and refrigerate within 2 hours at 4 °C or below. Use within 3–4 days or freeze; reheat the whole soup to 73.9 °C.

To finish

Rye sourdough, potatoes, forest mushrooms, and pork cracklings give this Jeżowski żur its thick, savory character.
Ferment and check the starter ahead, then temper the dairy gently for a smooth, creamy broth.