
Żurek, Poland’s cherished sour rye soup, boasts a history as rich and textured as its tangy flavour. Its origins reach deep into the Middle Ages, emerging as a humble yet filling dish among Polish peasants and farmers. Made initially from readily available ingredients like fermented rye flour, water, and root vegetables, its sour taste stems from the slow fermentation of rye flour, a natural process that shaped both its aroma






