Homemade Zakwas Żurek with Smoked Ribs

Method

1. Make the zakwas: in a clean 1 L glass jar, stir the rye flour and lukewarm water until smooth, then add the starter garlic cloves, halved. Cover with muslin and leave at room temperature (20–24 °C) for 4–5 days, stirring once a day with a clean spoon. It is ready when it smells pleasantly sour and clear liquid forms on top.

   Add in this stepWholemeal rye flour 50 gBoiled water, cooled to lukewarm (for the starter) 250 mlGarlic cloves (for the starter) 1

2. Put the smoked ribs, water, dried mushrooms, halved onion, carrot, celery, bay leaves and allspice in a 3 L pot, bring to the boil on high heat, about 10 min, and skim. Lower to low heat and simmer with the lid ajar for 1 h to make the broth.

   Add in this stepSmoked pork ribs 250 gWater 0.9 LDried mushrooms (such as porcini) 5 gOnion ½Carrot ½Celery sticks 1Bay leaves 1Whole allspice berries 3

   high heat→low heat

3. Add the whole white sausages to the broth and poach on low heat for 20 min, without letting it boil, so the skins don't split. Lift out and slice the sausages, pull the meat off the ribs and chop the mushrooms. Strain the broth and discard the vegetables.

   Add in this stepPolish white sausage, raw 200 g

   low heat

4. Meanwhile, put the eggs in cold water and, once boiling, cook on medium heat for 9 min; cool in cold water and peel.

   Add in this stepEggs 2

   medium heat

5. Return the strained broth to the heat. Remove the garlic from the zakwas, stir it well and pour it in a little at a time, tasting until it is as sour as you like. Add the crushed garlic and the marjoram rubbed between your palms and heat on medium-low heat for 6 min; don't let it boil hard.

   Add in this stepGarlic cloves (to finish) 1Dried marjoram 1 tsp

   medium-low heat

6. Loosen the sour cream with a few spoonfuls of hot soup, stir it into the pot and season with the fresh horseradish, salt and pepper. Return the rib meat, mushrooms and sausage and heat on low heat for 2 min.

   Add in this stepSour cream 80 gFresh horseradish, finely grated 2 tspSalt to tasteBlack pepper to taste

   low heat

7. Serve in warmed bowls (or a hollowed round rye loaf) topped with the eggs, halved.