Żurek (Sour Rye Soup)

Ingredients

• •Rye flour starter
• •Smoked sausage
• •Bacon
• •Potatoes
• •Garlic
• •Marjoram
• •Hard-boiled eggs
• •Cream

Steps

1. 1A few days before cooking, prepare a rye sour by mixing rye flour with warm water and letting it ferment at room temperature until it turns pleasantly tangy, straining off the liquid when ready.
2. 2Begin the soup by simmering smoked sausage and a piece of bacon or ham hock in water to build a smoky, savory stock, then remove the meat once it's cooked through and slice it for later.
3. 3Add diced potatoes and minced garlic to the simmering stock and cook until the potatoes are just tender.
4. 4Pour in the prepared rye sour gradually, tasting as you go, since it provides the soup's signature sour tang and should be balanced rather than overwhelming.
5. 5Season with dried marjoram, a bay leaf, and salt and pepper, letting the soup simmer gently so the flavors meld together.
6. 6Return the sliced smoked sausage to the pot to warm through in the finished broth.
7. 7Just before serving, stir in a spoonful of cream to mellow the sourness and give the soup a silky texture.
8. 8Ladle the żurek into bowls and top each with a halved hard-boiled egg, traditionally served alongside rye bread.