Żurek (Polish Sour Rye Soup)

Method

1. Put the eggs in a small pot, cover with cold water and, once boiling, cook on medium heat for 9 min. Cool them in cold water and peel.

   Add in this stepEggs 2

   medium heat

2. Cut the bacon into 1 cm pieces, put them in a 2.5 L pot and cook on medium heat until the fat runs, then add the finely chopped onion and cook together for 6 min, until soft and translucent.

   Add in this stepSmoked bacon 60 gOnion ½

   medium heat

3. Pour in the water and add the whole white sausages, bay leaves and allspice. Bring to the boil on high heat, about 6 min, then lower to low heat and poach gently for 20 min; a hard boil splits the sausage skins.

   Add in this stepWater 600 mlPolish white sausage (biała kiełbasa), raw 200 gBay leaves 1Whole allspice berries 3

   high heat→low heat

4. Lift out the sausages and slice them 1 cm thick. Peel the potatoes, cut into 1.5 cm cubes, add them to the pot and cook on medium heat for 12 min, until a chopstick slides in easily.

   Add in this stepPotatoes, medium 1½

   medium heat

5. Shake the zakwas bottle well so the rye sediment mixes back in, then pour it in slowly while stirring. Add the crushed garlic, and rub the marjoram between your palms as you add it to release the aroma. Heat on medium-low heat for 5 min, just until it starts to bubble at the edges; don't let it boil hard.

   Add in this stepSour rye starter for żurek (zakwas), shop-bought 280 mlGarlic cloves 2Dried marjoram 1 tsp

   medium-low heat

6. Put the sour cream in a bowl, stir in 3–4 spoonfuls of the hot soup, then pour it into the pot; this stops the cream from curdling. Add the horseradish and sliced sausage, season with salt and pepper and heat on low heat for 2 min.

   Add in this stepSour cream 60 gGrated horseradish (jarred) 1 tspSalt to tasteBlack pepper to taste

   low heat

7. Ladle into bowls and top with the boiled eggs, halved. Serve with rye bread.