Fermented flour in your soup? Sounds strange—until you taste Polish Żurek 😍 Last week we started a simple mix of rye flour, garlic, spices and water. Today, that sour starter turns into one of Poland’s most loved soups called żurek😋 Żurek is bold, tangy, and rich with smoked sausage, garlic, and marjoram. We make it from scratch, using our homemade sausages. This is our own version of the traditional recipe. We make it especially just before Easter. Would you try it? Ingredients For the broth: