If you’re using raw Polish white sausage (biała kiełbasa), I recommend cooking it separately first.

Place the sausage in a pot, cover it with water or broth, and gently simmer for about 15–20 minutes until fully cooked through. Then remove it, let it cool slightly, and slice into thick pieces.

I do this because it keeps the soup broth cleaner and gives me more control over the texture and flavor. Once sliced, the sausage goes into the soup later to finish warming through.

If you’re using Italian raw sausage as a substitute, cook it the same way -simmer first, then slice it.

Step 2 – Build the Flavor Base

In a large pot, add a splash of oil and diced onion and leak. Cook until soft and translucent. Stir in the garlic and marjoram and cook just until fragrant.

Now add the browned bacon, white kielbasa and smoked sausage into this pot and let everything mingle together for a minute before pouring in your broth.

Pour in a little of your broth into that pan where you cooked up your meat and scrape it very well. Use a wooden spoon and really loosen up all those browned bits stuck to the bottom.

Do not skip this. Those caramelized bits are pure flavor. That’s where the depth lives.

Then add your broth. Let everything come to a gentle boil and simmer for about 10 minutes.

Step 3 – The Potatoes (Two Ways but Here’s My Favorite)

You have options here.

Option 1 (Traditional & Easy):Add diced potatoes directly into the soup and simmer until tender.

Option 2 (The Way I Do It):Cook the potatoes separately in salted water until soft. Drain and mash them lightly, not perfectly smooth, just rustic. Then when serving, spoon the mashed potatoes into each bowl and ladle the hot żurek over them.

I love serving it this way because the potatoes stay fluffy and don’t soak up all the broth while cooking. The soup poured over mashed potatoes feels heartier, cozier, and honestly more special.

Both ways are authentic. It just depends on the texture you prefer.

Step 4 – Add the Zakwas

Once your base is ready, slowly pour in your sour rye starter (zakwas), stirring as you go. Start adding it gradually and taste as you go. Add more if you want it tangier.

Bring everything to a gentle boil and simmer for a few minutes so the flavors meld together.

Step 5 – Finish the Soup

Stir in the heavy cream. Add the horseradish for a subtle kick. Season with salt and pepper to taste and the reserved 1 teaspoon of marjoram - rub the marjoram between your palms to release its aroma.

Step 6 – Serve

If using mashed potatoes, spoon them into bowls first, then ladle the hot soup over them.

Top with halved hard-boiled eggs and a sprinkle of fresh marjoram or parsley. I also like to add some crispy bacon bit on top.

Serve with good rye bread. And then just sit there for a second and appreciate what you made.