📍 Where this dish comes from: Warsaw · Old Town (Stare Miasto)
Discover the history of this region →
Discover the history of this region →
Żurek gets its distinctive tang from a fermented rye starter, a genuine cornerstone of Polish soup-making — but rye makes it a poor fit for keto. This version leans on dill pickle brine and a touch of vinegar for the same sour backbone, kept hearty with kiełbasa, egg, and cauliflower in place of potato.
What You’ll Need
Servings: 6 servings
Calories: 310kcal
Ingredients
- 8 oz kiełbasa sliced
- 4 oz bacon diced
- 1 onion diced
- 2 cloves garlic minced
- 1 small head cauliflower cut into small florets
- 6 cups chicken or pork broth
- 3/4 cup dill pickle brine plus more to taste
- 1/2 cup sour cream
- 4 hard-boiled eggs halved
- 1 tsp marjoram
- Salt and pepper to taste
Instructions
- Cook bacon in a large pot over medium heat until crisp. Remove and set aside, leaving the fat in the pot.
- Add kiełbasa and brown 3–4 minutes, then remove and set aside with the bacon.
- Add onion and garlic to the pot, cooking 4–5 minutes until softened.
- Add broth and cauliflower florets, bringing to a simmer. Cook 10–12 minutes until the cauliflower is tender.
- Stir in pickle brine, marjoram, salt, and pepper. Simmer 5 more minutes and adjust sourness to taste.
- Return bacon and kiełbasa to the pot.
- Stir in sour cream just before serving.
- Ladle into bowls and top each with a halved hard-boiled egg.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 18g | Fat: 22g | Fiber: 2g
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Health Benefits
- Cauliflower provides fiber and vitamin C in place of starchy potato.
- Eggs add complete protein and choline for brain and liver health.
- The fermented pickle brine provides some of the same beneficial compounds as a traditional rye starter.