Top Polish Soups That Are Served With Egg! [+Recipes]

Eggs are like gold in Polish cooking! Though they were once thought to be bad for cholesterol, today we know eggs are nutritional and good for you. In Poland, people add them to their meals all the time, not just during the Easter holidays. Eggs are used to provide additional nutrition and decoration to many Polish soups, salads, main courses, baked goods, and other foods.

Why Add Eggs To Soup?

Eggs are packed with protein, vitamins, and minerals. Just one egg contains 6 grams of protein, as well as iron, vitamins A, B12, B2 and B5, selenium, and more. The protein in eggs also makes soups more satisfying and filling. This protein takes longer to digest, keeping you full for hours after the meal. Eggs also contain leucine, an amino acid that helps build and maintain muscle. Their vitamin and mineral content boosts your immune system, energy levels, brain function and more!

Beyond nutrition, eggs give soups a nice texture and add to the presentation!

Top Polish Soups That Are Served With Egg! [+Recipes]

1. Polish Sour Rye Soup Zurek Recipe

Zurek is one of the most popular traditional Polish soups. This soup is served with white Polish sausage as the main meal at Easter, but it can be enjoyed all year round. 

Zurek is made from a sour rye flour starter called zakwas that gives the soup its unique tart taste. The zakwas is mixed into a meaty broth along with boiled potatoes and Polish sausage. It is served topped with halved hard boiled eggs and fresh herbs. Some people add crispy bacon too. In general, zakwas can be hard to find outside of Poland. Luckily, you can easily make zakwas yourself at home by mixing rye flour and water and letting it ferment for 5 days. 

While it may sound complex, Zurek is actually pretty simple to cook. Just remember to plan ahead to make your zakwas if you’re making it at home from scratch.  Make sure to check out my recipe for this staple Polish Easter soup!

Where Did Zurek Come From?

No one knows exactly when or how this Polish soup was first made, but Polish folktales try to fill in the blanks.

One such story dates back to the 15th century in the Wielkopolska region of Poland. As the legend goes, there was a dishonest innkeeper who was known for watering down drinks and serving terrible food. The angry villagers decided to teach him a lesson. They brought in a man and bet the innkeeper that he could not make a soup so awful that the man wouldn’t eat it. If the innkeeper won, he would get a bag of gold. If he lost, the man would get the inn.

Eager to win, the innkeeper quickly threw together a soup using old leaven, hot water, random sausages, and veggies. To make it more disgusting, he added lots of garlic and marjoram. But when the man tasted the unlikely mixture, he loved it! The shocked innkeeper had accidentally created what we now know as Zurek. As a result, he lost his inn and moved away to the Silesia region.

Easter Traditions

Zurek is strongly associated with Easter in Poland. One interesting tradition involves making the soup on Good Friday, placing it in a pot, and burying it underground. It is dug up on Easter Sunday to be served for the festive breakfast. The soup takes on more complex flavors while buried, making it even tastier!

Another custom is the sharing of Zurek eggs. After eating the soup, families distribute the hard-boiled egg halves among each other for good luck. The eggs represent new life, rebirth, and Christ’s resurrection.

2. Barszcz Biały Na Zakwasie Polish Easter White Borscht Recipe

In Poland, no Easter breakfast is complete without a steaming bowl of creamy White Borscht. Also known by its Polish name Barszcz Biały Na Zakwasie, this sour soup is traditionally served with halved hard-boiled eggs, chunks of sausage, potatoes, and fresh dill.  White Borscht is like a twist on classic Beet Borscht without the beets. Instead, the white color comes from potatoes, eggs, and dairy. Many Poles believe that the soup’s color represents the purity and new life associated with Christ’s resurrection.

Isn’t White Borscht the same as Zurek? Not exactly. White Borscht shares many ingredients with the famous Polish soup Zurek. But while Zurek uses a fermented rye flour starter called zakwas, White Borscht gets its signature taste from a starter made of wheat flour, dried marjoram, and other herbs.

The History of The Two Easter Soups

Zurek and White Borscht have long, intertwined histories as Easter soups. Zurek dates back to at least the 15th century in Poland but no one really knows the exact time of when this soup was created. Some say that the name is derived from the German word “sauer” meaning “sour.” It evolved as a hearty meat soup made tart by fermented rye.

White Borscht has different origins. One of the first written recipes comes from the 16th century, shockingly calling for the stems of burdock weeds rather than beets to make the soup! Over centuries, the recipe transformed into the tasty sausage and potato dish we know today. If you want to find out the taste of this Polish amazing soup, why not follow my simple recipe for White Borscht and make it yourself at home!

3. Polish Cold Beet Soup Chlodnik Recipe

The bright pink color of Beet Chlodnik, or Lithuanian cold soup, is sure to catch your eye. This soup gets its vibrant color from combining beets with dairy like kefir or yogurt. While this has an unusual color for a savory dish, this soup has been a favorite in Polish cuisine for centuries.

For Poles, this refreshing chilled beet and kefir Chlodnik is the perfect meal for hot summer days. It has a pleasantly sour base, crunchy fresh vegetables like cucumber and radish, vibrant young beets, fresh herbs, hard-boiled eggs, and a cooling base of dairy. 

Where Does It Come From?

Polish Chilled Beet Soup, more commonly known as Chlodnik Litewski, may have the name of neighboring Lithuania in its title, but it is Polish in origins. The history of this cold soup goes back to the 14th century when the Jagiellonian dynasty united Poland and Lithuania in the Polish-Lithuanian Commonwealth.

In this blend of cultures, Lithuanian flavors influenced Polish cuisine and vice versa. This delightful soup originally comes from the Podlachia region, where a Lithuanian minority still resides today. The cross-cultural influences led to many recipes like this Polish Cold Beet Soup that blended Polish and Lithuanian food traditions.

In May 2016, Poland’s Ministry of Agriculture and Rural Development added chlodnik litewski to their list of traditional regional products of Podlachia.

You must try this Polish Chlodnik Soup recipe during the next summer heatwave! 

4. Zupa Szczawiowa-Polish Sorrel Soup Recipe

Once the weather warms up in Poland, bright green sorrel starts popping up everywhere. This zesty, lemony plant is perfect for making Zupa Szczawiona – a traditional Polish Sorrel Soup. There are countless versions of this soup in Poland. Every family has their own take. But, the basic ingredients are simple – broth, sorrel leaves, eggs, and cream. Additional vegetables like potatoes can also be added.

For many Poles, this Sorrel Soup represents the arrival of spring. The green color and tart flavor of this dish are a perfect refreshment after a long winter and many Poles remember it fondly from their childhood.

Easy to make and full of nutrients, you have to try my recipe for Polish Sorrel Soup!

What Is Sorrel and Where Does It Grow?

Sorrel is a common wild green in Poland. In spring, it pops up in fields and meadows all over the country. But it can also be cultivated in gardens. The spear-shaped leaves have an intense lemony taste due to the high levels of oxalic acid. This makes it perfect for adding a zesty kick to soups and stews. Sorrel is packed with vitamins and minerals, making it a very healthy component for soup. 

5. Polish Horseradish Soup Recipe

Horseradish has always been an Easter staple in Poland. It’s a must-have on the święconka blessing platter. But it’s also the main ingredient in Horseradish Soup. This soup was first made around 200 years ago and originates from the southern mountains of Poland. Like much of the cuisine from that region, it is very simple.

The base is a rich broth made with sausage and smoked pork. It contains plenty of horseradish – though richer versions of this dish exist. The strong, pungent flavor of horseradish gives this soup a fiery kick that’s nicely balanced out by potatoes, cream, sausage, and eggs. Horseradish Soup is traditionally cooked and eaten after the Easter morning church service. But it’s also worth cooking on regular days as well.

In many households, this soup is also a solution for those who didn’t have time to make Easter Zurek and need to quickly whip up another holiday dish. 

The Strength of Horseradish

To make horseradish soup, you can use jarred horseradish. But freshly grated horseradish works best. 

According to the traditional symbolism of Easter meals, horseradish represents vigor and physical strength. This is not an exaggeration – beyond its pungent, sharp flavor, this root has a lot of health benefits too. As a natural source of vitamin C, B vitamins, folate, and flavonoids, it’s a natural immune booster. In France, it is even officially registered as a medicine and dietary supplement for maintaining a slim figure.

If you’re into bold flavors and want to try this Polish Horseradish soup, go ahead and follow my step-by-step recipe!

6. Traditional Polish Chilled Soup-Chlodnik Staropolski 

Chlodnik is often associated with the Polish Cold Beet Soup. But Poles have another, older version of this dish – Chlodnik Staropolski (Old Polish Chlodnik), which has been known since the Middle Ages and has not been influenced by the neighboring Lithuania. In those times, Chlodnik Staropolski was made without eggs, using just sour rye or bread ferment, cucumbers, cream, and herbs.

A lot like the Polish Cold Beet Soup, Chlodnik Staropolski is the perfect meal idea during a heat wave. With its pleasantly tart and slightly sweet flavor, it’s ideal for cooling off on those hot summer days.

The base for this soup is the rind of rye bread, which is used to make a starter. You need to remember that the starter takes a few days to ferment, so plan when making this dish. And naturally, the finished soup can’t be complete without a hard-boiled egg!

Tips For Cooking the Traditional Polish Chilled Soup

1. When making the starter, use filtered or bottled water for the best result. The chlorine in tap water is bad for the fermentation process.
2. Check on the starter daily when fermenting. Skim off and discard any mold that may form on the surface.
3. Make sure to completely strain the starter after fermenting to remove the bread pieces. This will give you a smooth, consistent soup.
4. Leftover soup will keep covered in the fridge for 2-3 days. The flavour may become more sour over time but don’t worry, this is normal.

Ingredients for Chlodnik Staropolski (for 6 servings):

• 1.5 litres (52 oz) of water
• 5g (1.7 oz) of wheat flour
• Rye bread crust for the starter (roughly from 1/2  of bread)
• 2 eggs
• 1/2 bunch of dill
• 1/2 bunch of chives
• Salt
• Pinch of sugar
• 2 cloves garlic
• 250 ml (8.7 oz) of sour cream

Cooking time-50 minutes

Traditional Polish Chilled Soup-Chłodnik Staropolski Recipe

Step I- Make the Starter

Boil the 1.5 litres (52 oz) of water and allow it to cool. Add 5g (1.7 oz) of wheat flour and grated bread crust. Leave this mix a cool place for 2-3 days.

Step II-Cook the Started and Eggs

After this time, thoroughly mix the starter, then strain and boil it. Allow to cool. Meanwhile, hard boil the eggs. Rinse with cold water, and allow to cool.

Step III-Add Cream

Gradually add the sour cream to the starter, constantly stirring with a whisk. 

Step IV- Season

Add the chopped dill and chives. Season with salt, sugar, and crushed garlic.

Step V-Serve With Eggs

Pour the chilled soup into bowls. Add pieces of hard-boiled egg to each portion. I recommend serving it with baby potatoes and pork cracklings.

FAQ About the Traditional Polish Chilled Sour Soup

My Soup Tastes Too Tangy. Any Way to Mellow It Out?

You can add a small amount of honey to balance the flavors. Start with a teaspoon and adjust until it reaches the desired taste.

What Type of Sour Cream Is Best?

Use a full-fat sour cream. You want a thick, rich texture to complement the soup. 

7. Polish Cucumber Soup with Smoked Curd Cheese

This soup is a well-known twist on the classic Polish Ogorkowa Soup, which is made with pickled cucumbers. With the added smoked curd cheese, it is delicious, nourishing, and aromatic. Even though it may sound strange to have pickles and curd cheese in soup, it’s delicious and I recommend you give it a go!

In addition to its great taste, this soup is very nutritious. The pickled cucumbers contain healthy probiotics, which improve your gut health. Since it’s made with vegetable broth, it’s also low in fat and calories while still being filling.

Tips For Cooking the Polish Cucumber Soup with Smoked Curd Cheese

1. Stir in the sour cream at the end. Don’t let the soup boil once the cream is added.
2. I would recommend adding the cucumber brine gradually until you reach a taste that suits you most.

Ingredients (for 4 servings):

• 1.5 litres (52 oz) of vegetable broth
• 3 large pickled cucumbers
• 2 carrots
• 1 parsley root
• 3 potatoes
• 1 white onion
• 2 tbsp of chopped dill
• 2 tbsp of butter
• 125 ml (4.3 oz) of sour cream
• 1/2 cup (5 oz) of cucumber brine
• 1 tsp of grated horseradish
• 1 tsp of honey
• 1 bay leaf
• 2 garlic cloves
• Salt and pepper to taste
• 1 hard-boiled egg
• 1 piece of smoked curd cheese

Cooking time – 60 minutes

Polish Cucumber Soup with Smoked Curd Cheese Recipe

Step I

Dice the onion and fry in 2 tbsp of butter. Once they become translucent, add 2 diced carrots and 1 diced parsley root. Fry for about 3 minutes. 

Step II

Add 3 diced potatoes and continue cooking for 3 more minutes.

Step III

In a large pot, bring 1.5 liters (52 oz) of vegetable broth to a boil and add 1 bay leaf and 2 finely chopped garlic cloves. Next, add the vegetables. Let it simmer for 10 minutes. 

Step IV

Grate 3 pickled cucumbers using a coarse grater and fry them gently in butter. Next, pour 1/2 cup (5 oz) of cucumber brine into the pot with the broth and vegetables.

Step V

Add the diced cucumbers to the pot, reduce the heat, and simmer for 8-10 minutes. Add 2 tbsp of chopped dill.

Step VI

Remove the soup from the heat, stir in 125 ml (4.3 oz) of sour cream and add grated 1 tsp of grated horseradish and 1 tsp of honey. Season the mixture with salt and freshly ground pepper to taste. Serve the soup with a hard-boiled egg and a medium chunk of smoked curd cheese.

For the soup, a  homemade broth works best. I prepared mine using chicken broth, but you can also use vegetable broth.

FAQ About the Polish Cucumber Soup with Smoked Curd Cheese

What Type of Smoked Cheese Is Best?

The best type of cheese for this soup is smoked curd cheese called Twaróg. But you can use any other smoked cheese that you like. This could be Oscypek (a smoked Polish mountain cheese), smoked Gouda, or Cheddar. It’s up to you!

What Can I Serve With This Soup?

It’s delicious on its own, but you can also serve it with bread or a baguette for dipping. Some traditional Polish sides are rye bread and salt and pepper crackers.

How Should I Store Leftovers?

Refrigerate leftover soup for up to 3 days. The flavors continue to develop, and it tastes even better on days 2 and 3!