Żurek Soup with Smoked Pork Shoulder

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A traditional Polish sour soup made with fermented rye, smoked pork, and a creamy egg yolk finish, served with fresh dill for bright, tangy depth. This Polish-inspired soup recipe, ready in about 60 minutes, pairs Smoked pork shoulder, Fermented rye flour, Milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Polish cuisine 380 cal/serving

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Ingredients

1 pound Smoked pork shoulder
1/4 cup Fermented rye flour
2 cups Milk
3 Egg yolks
1 medium White onion
2 medium Carrots
2 stalks Celery
4 cups Water
1 teaspoon Salt
1/2 teaspoon Black pepper
2 tablespoons Dill

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Instructions

Step 1: Prepare the base: In a pot, combine 1 pound diced smoked pork shoulder, 4 cups water, 1 medium chopped onion, 2 medium sliced carrots, and 2 chopped celery stalks. Bring to a boil, then reduce heat and simmer for 1 hour.
Step 2: Add the rye: Strain the broth into a bowl, reserving the meat. Discard the solids. In a saucepan, combine the strained broth, 1/4 cup fermented rye flour, and 2 cups milk. Whisk constantly over medium heat until thickened and bubbling, about 10 minutes.
Step 3: Temper the egg yolks: In a small bowl, whisk 3 egg yolks. Gradually add 1/2 cup of the hot broth to the egg yolks while whisking constantly.
Step 4: Finish the soup: Return the egg yolk mixture to the saucepan, stirring constantly. Cook for 2-3 minutes until the soup thickens to a creamy consistency. Add 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons fresh dill.
Step 5: Serve: Add the cooked pork shoulder back to the soup and heat through. Serve hot.