Polish fermented-rye sour soup, served with a hard-boiled egg, slices of smoked sausage, and pieces of potato. Often presented in a hollowed-out round bread bowl in Wrocław's traditional rooms.

Żurek is one of Poland's oldest soups, with the fermented-rye starter recipe dating to the medieval period when wheat was the upper-class grain. The Wrocław bread-bowl service is a 1990s presentation that travelled well to tourist menus; the home version is served in regular bowls with the rye sour, water, and meat stock blended.

3 editor picks for Żurek in Wrocław, ranked by editorial score. All Wrocław signature dishes · Żurek across every city.