Żurek (Polish sour rye soup)

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This classic Polish soup gets its tangy character from fermented rye. With white sausage, potatoes and half an egg, it is a deeply comforting meal soup.

Serves: 4 people

Preparation time: 30 min

Ingredients

• water – 6 cups
• fresh white sausage, cut into pieces – 14 oz
• smoked bacon, diced – 5 oz
• potatoes, diced – 1 lb
• onion, finely chopped – 1 large
• garlic, minced – 3 cloves
• sour rye starter or prepared żurek base – 1 cup
• bay leaves – 2
• allspice berries – 4
• dried marjoram – 1 tbsp
• sour cream – 1/2 cup
• eggs – 4
• salt – 1 tsp
• black pepper – 1/2 tsp

Method

1. Hard-boil the eggs for 9 minutes, cool them under cold running water and peel them.
2. Cook the bacon in a large pot until it releases its fat. Add the onion and garlic and cook gently for 3 minutes.
3. Add the sausage, potatoes, water, bay leaves and allspice. Bring to a boil and simmer for 20 minutes, until the potatoes are tender.
4. Stir in the sour rye starter and marjoram and let the soup cook very gently for 8 more minutes. Temper the sour cream with a spoonful of hot soup and stir it back into the pot. Season with salt and pepper.
5. Ladle into bowls and serve with the halved eggs.