Update date: 22 April 2014

"Żurek Śląski" - the Silesian fermented rye flour soup


Fermented rye flour stock

  • 2 l of water
  • 700 g of raw smoked bacon
  • soup vegetables
  • 3 dried mushrooms
  • 2 onions
  • 500 g of raw bacon, sausage and smoked bacon
  • 2 spoons of frying fat
  • ½ l of fermented rye flour
  • 3 grains of allspice
  • salt, black pepper, garlic, bay leaves, marjoram, parsley leaves
  • 2 eggs
  • 30% cream



Boil the smoked bacon and soup vegetables in 2 l of water to make stock (after boiling, take out the bacon and soup vegetables). Soak the mushrooms in water and parboil them. Cut the bacon, onion and sausage and fry them up. Add the smoked bacon stock with fried up onion, bacon and sausage and parboiled mushrooms and the stock made of them. Add salt, bay leaves, allspice, black pepper, 2 cloves of garlic, and pour in the fermented rye flour. Boil for ca. 20 min., then add marjoram and parsley leaves and continue to boil for 10 min. Check the taste and season to taste. Serve the soup with hard-boiled egg and sour cream.

In the past, each housewife prepared the fermented rye flour herself by marinating the rye flour – the so-called water “szrutka” (pronounced “shrootkah”) – in a pot called “żurok” (pronounced “joorock”). The so-called “nociostek” (pronounced “nohtsyohsteck”) – bread dough or the peel of wholemeal bread – was used as the fermentation leaven. The aroma and taste of the fermented rye flour soup was improved by adding a glove of garlic and a pinch of salt and sugar.




This meal was prepared by the “Maciejówka” Homestead of Fine Arts and Cooking” during the 1st "Silesian Tastes Festival 2006" in Ogrodzieniec.