Żurek Soup with Smoked Pork Shoulder
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 soups ready in about 60 minutes pairs pound 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Żurek Soup with Smoked Pork Shoulder take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Żurek Soup with Smoked Pork Shoulder?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pound smoked pork shoulder from drying out.
Can I substitute ingredients in Żurek Soup with Smoked Pork Shoulder?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Żurek Soup with Smoked Pork Shoulder for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Żurek Soup with Smoked Pork Shoulder?
Polish soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★★
So much better than takeout. We'll never order polish delivery again.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
