Yield: approx 2.5 gallons


2 lb smoked white sausage sliced

1 lb bacon cubes

4 T. butter

4 T. oil

3 lg white onions sliced

1 head garlic chopped

4 large carrots cubes

1 head celery sliced

4 jalapeno, seeded and chopped

1.5 gallon chicken stock

1 lb sour cream

4 cup cream

16 oz zurek, (or 10 oz sauerkraut juice)

6 T. flour

3 bunches of dill chopped

ľ cup maple syrup

12 eggs hardboiled halved


1.) In large soup pot heat 1 T. butter and oil over medium heat and brown bacon w. pinch of salt

2.) When crispy remove and add sausage and more salt, cook until deeply browned

3.) When all crispy remove sausage and add onions and salt, add more oil and butter if needed in equal proportions. Cook till deeply browned about 25 min.

4.) Add carrots, celery, jalapenos, garlic, and salt, add more oil and butter if needed, cook 20 more minutes

5.) Add chicken stock and sausage, scraping up browned bits then add a generous pinch of salt and pepper, bring to a simmer and cook 35 minutes

6.) While simmering whisk sour cream, flour, cream, dill, zurek, more salt, and maple until flour is dissolved

7.) After 35 minutes whisk in cream mixture and cook another 8-10 minutes or until flour taste is gone.

8.) Taste and adjust seasoning

9.)Served each portion with half a hard boiled egg and a pinch of crispy bacon


I had this on a layover in Warsaw and it was like a competitive eater shotgunning beer for the first time.I put my own spin on it adding jalapenos and more vegetables to beef it up.The dill and cream are other additions to my taste, the traditional soup is creamy white but browning the ingredients turns it dark; the cream adds richness and color.If you can find butcher shop smoked sausage go for it, the cheap stuff will not suffice.Zurek is a soured flour mixture popular in polish dishes, you can buy it online at polonia.com( a polish deli)or ask around your ethnic polish markets.Sauekraut juice will work in a pinch but use less then recommended and taste as itís stronger than zurek.††††