Traditional Krakow żurek made with a home-fermented rye sourdough starter, served with potato-horseradish purée, egg, Polish white sausage, spring onion, and mushroom. The soup is served in a sourdough loaf baked at a local artisan bakery.
🇵🇱 Poland | Regional Cuisine
Krakow żurek is the flagship soup on the menu at L'atmosphère, reflecting Chef Jacek Filipczyk's passion for simplicity and traditional, homestyle flavors. The sour character of the soup, made with a home-fermented starter, is enhanced by a spicy purée with grated horseradish, creating a bold, warming combination of flavors.
Did you know?
Serving the soup in a bread bowl isn't just a striking presentation – it's a practical tradition too. The crispy crust gradually soaks up the żurek, adding depth of flavor right down to the last spoonful. It's part of a time-honored ritual: as you eat, tear off pieces of the crispy crust and dip them into the soup, savoring the full depth of flavor in its traditional form.
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