Zurek (Polish Sour Rye Soup)

🛒 Ingredients

• Rye Sourdough Starter for Zurek (Zakwas) 500 g · 750 kcal
• Polish White Sausage (Biała Kiełbasa) 500 g · 1250 kcal
• Smoked Bacon 150 g · 750 kcal
• Potatoes 400 g · 320 kcal
• Onion 150 g · 60 kcal
• Garlic 20 g · 30 kcal
• Dried Marjoram 5 g · 14 kcal
• Bay Leaves 2 g · 6 kcal
• Allspice Berries 2 g · 6 kcal
• Hard-Boiled Eggs 300 g · 420 kcal
• Sour Cream (18% fat) 150 g · 270 kcal
• Water 2000 g · 0 kcal

👨‍🍳 Instructions

1. In a large pot, bring water to a boil, then add the white sausage, smoked bacon, bay leaves, and allspice berries. Simmer for about 30 minutes, skimming off any foam.
2. Remove the sausage and bacon, then strain the broth into a clean pot. Dice the potatoes and add them to the broth, cooking until tender.
3. Meanwhile, finely chop the onion and garlic. In a separate pan, sauté the chopped onion until translucent, then add the minced garlic and cook for another minute.
4. Add the sautéed onion and garlic to the pot with the potatoes. Stir in the dried marjoram.
5. Pour in the zakwas gradually, stirring constantly to prevent curdling. Bring the soup to a gentle simmer and cook for 10-15 minutes, allowing it to thicken slightly.
6. Season the Zurek with salt and pepper to taste. Slice the cooked white sausage and bacon.
7. To serve, ladle the hot Zurek into bowls. Garnish each serving with slices of white sausage, bacon, half a hard-boiled egg, and a dollop of sour cream. Enjoy immediately.