Name: Zalewajka: Polish Potato and Rye Soup
Prep time: 20 min
Cook time: 35 min
Total time: 60 min
Yield: 6 bowls
Cuisine: Polish
Ingredients: 1.5 L water; 750 g potatoes, peeled and cut into 2 cm cubes; 500 ml plain sour rye żur starter, stirred before measuring; 150 g smoked bacon, diced; 120 g yellow onion, finely diced; 6 g garlic, finely grated or crushed; 2 g dried marjoram, rubbed between your fingers; 150 ml heavy cream, 30% milk fat; 1 bay leaf; 3 allspice berries; 1 g ground black pepper; 4 g fine salt; adjust only after tasting the cooked soup

A wide view of „Zalewajka: Polish Potato and Rye Soup“ arranged on a table for serving.

Yield 6 bowls

Serving size about 400–450 ml per person

Difficulty easy

Category Polish sour rye and potato soup; contains pork, rye gluten, and dairy

Ingredients ↓

About zalewajka

Zalewajka: Polish Potato and Rye Soup

Potatoes and sour rye żur define zalewajka. The potato broth turns cloudy and slightly thick as the cubes cook, while the fermented rye brings a clean tang. Garlic and marjoram deepen the aroma without overwhelming the sour base.

There is no single formula across Poland. Records and regional accounts describe additions such as bacon, sausage, cracklings, mushrooms, cream, or buttermilk. This version uses smoked bacon and a little cream for a satisfying bowl, while keeping the sour rye and potato combination at the center.

The order of cooking matters. Simmer the potatoes until a knife slips through but the cubes still hold their shape; then add the żur and finish with tempered cream. A gentle simmer keeps the soup even and creamy. Remove the bay leaf and allspice before serving.

Tips for good results

Cut the potatoes into even 2 cm cubes so they soften at roughly the same time.
Start the bacon in a cold pot and let its fat render slowly; use that fat to soften the onion.
Stir the żur before measuring because flour can settle at the bottom of the bottle.
Temper the cream with hot soup before adding it to the pot to reduce the chance of curdling.
Keep the soup at a gentle simmer after adding żur and cream; a hard boil can make the finish rough.

Ingredients

1.5 L water
750 g potatoes, peeled and cut into 2 cm cubes
500 ml plain sour rye żur starter, stirred before measuring
150 g smoked bacon, diced
120 g yellow onion, finely diced
6 g garlic, finely grated or crushed
2 g dried marjoram, rubbed between your fingers
150 ml heavy cream, 30% milk fat
1 bay leaf
3 allspice berries
1 g ground black pepper
4 g fine salt; adjust only after tasting the cooked soup

Method

Directions

Prepare the ingredients.Dice the bacon and onion, cut the peeled potatoes into even 2 cm cubes, and measure the seasonings. Keep the cream refrigerated until needed.
Render the bacon.Add the bacon to a cold heavy pot and set it over medium heat. Cook for 6–8 minutes, stirring, until browned and its fat has rendered. Add the onion and cook for 4–5 minutes until softened, not deeply browned. Keep the rendered fat in the pot.
Simmer the potatoes.Add the potatoes, water, garlic, marjoram, bay leaf, allspice, pepper, and salt. Bring to a boil, then lower the heat to a gentle simmer. Cook uncovered for 15–20 minutes, until a knife passes through the potatoes while the cubes still hold their shape.
Add the sour rye and cream.Stir the żur well and pour it into the pot. Return the soup to a gentle simmer and cook for 5–7 minutes, stirring occasionally; do not let it boil hard. In a heatproof bowl, whisk several ladles of hot soup into the cream. Slowly stir the tempered cream into the pot and heat gently for 2–3 minutes without boiling. Remove the bay leaf and allspice berries.
Season and rest.Taste the soup and adjust the salt only if needed. Take the pot off the heat and rest it for 5 minutes. Serve hot, distributing the bacon among the bowls, with bread on the side.

Troubleshooting

The potatoes are falling apartLower the heat and check them earlier next time; stop cooking when a knife pierces a cube but the edges remain intact.
The tartness is characteristic of żurMeasure the specified 500 ml and do not add more starter.
The cream curdlesKeep the soup below a boil and temper the cream with hot soup before adding it.
The soup is too thick the next dayWarm it gently and add a small splash of water, stirring until the broth loosens.
The bacon is not crispCook it a little longer before adding the onion, keeping the heat moderate so it browns without scorching.

Nutrition per serving

Serving sizeabout 400–450 ml
Caloriesabout 330 kcal
Carbohydratesabout 34 g
Proteinabout 8 g
Fatabout 19 g
Fibreabout 4 g
Sodiumabout 730 mg

Estimated values per 400–450 ml bowl: The estimate uses generic food-composition values and assumes about 75 g of whole rye flour solids in the 500 ml żur. It includes the rendered bacon fat and all 4 g of added salt. Commercial starters and bacon vary in flour solids, fat, and sodium, so the actual values may differ; these figures were not measured in a laboratory.

Allergens and food safety

Serving, storage, and make-ahead: Serve each bowl hot, with bread for dipping. The soup can be made ahead, though potatoes may absorb broth as it stands; loosen it with a little water when reheating if needed.

Serving, storage, and make-ahead: Cool leftovers promptly in shallow containers and refrigerate at or below 4 °C within 2 hours. Use within 3–4 days or freeze in airtight portions. Thaw in the refrigerator and reheat to 74 °C / 165 °F, stirring so the soup warms evenly. The potatoes may soften after freezing.

Contains rye, a gluten-containing cereal, and milk from the cream. Use commercial żur within its package date and keep it refrigerated as directed; use only properly fermented homemade żur, and discard it if mold or spoilage appears. Cook the bacon thoroughly until browned and rendered. Refrigerate leftover soup within 2 hours; divide a large batch among shallow containers so it cools quickly. Store at or below 4 °C and use within 3–4 days, or freeze. Reheat leftovers to 74 °C / 165 °F, stirring to heat evenly.

Serve the soup hot and keep it hot if it will remain on the table.

Keep the refrigerated rye żur and cream cold until you are ready to use them.

Zalewajka: Polish Potato and Rye Soup

Tips for good results

Ingredients

Method

Troubleshooting

Nutrition per serving

Allergens and food safety

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