Polish Sour Rye Soup (Żurek) — Tangy Easter Sausage Soup

• 500 mlactive sour rye starter (well stirred before measuring)
• 1.5 lwater
• 450 graw white Polish sausage (also called biala kielbasa)
• 120 gsmoked bacon (cut into small dice)
• 1yellow onion (finely chopped)
• 4 clovegarlic (crushed)
• 180 gcarrot (peeled and cut into large chunks)
• 100 gceleriac (peeled and cut into large chunks)
• 1leek (white and pale green parts only, rinsed)
• 500 gwaxy potatoes (peeled and cut into 2 cm cubes)
• 2 leafbay leaves
• 6whole allspice berries
• 2 tspdried marjoram
• 1 tbspprepared horseradish
• 120 mlsour cream (18 percent fat if available)
• 2 tspfine sea salt
• 0.5 tspground black pepper
• 6hard-boiled eggs (peeled and halved)
• 10 gflat-leaf parsley (finely chopped)

Instructions

1. 1

   Stir the sour rye starter thoroughly so the rye sediment is evenly suspended. If the starter is very thick, whisk it with 100 ml of the measured water until pourable, then set it aside while you build the broth.

2. 2

   Place a large Dutch oven over medium heat and add the diced smoked bacon. Cook for 6 to 8 minutes, stirring often, until the fat renders and the bacon edges turn golden but not hard.

3. 3

   Add the chopped onion to the bacon fat and cook for 5 minutes, scraping the bottom of the pot to release the browned bits. Stir in the crushed garlic and cook for 1 minute, just until fragrant, because browned garlic can make the soup bitter.

4. 4

   Pour in the remaining water, then add the white sausage, carrot, celeriac, leek, bay leaves, allspice berries, and 1 teaspoon of the salt. Bring the pot to a gentle simmer and cook uncovered for 25 minutes, skimming any foam from the surface as needed.

5. 5

   Lift out the sausage and vegetables with tongs or a slotted spoon, then discard the leek, carrot, celeriac, bay leaves, and allspice berries. Add the cubed potatoes to the broth and simmer for 12 to 15 minutes, until the potatoes are tender but still holding their shape.

6. 6

   Lower the heat and slowly pour in the stirred sour rye starter while whisking the soup to prevent lumps. Simmer gently for 8 to 10 minutes, stirring often, until the soup thickens slightly and tastes pleasantly tangy.

7. 7

   Whisk the sour cream in a bowl with 120 ml of hot soup to temper it, then stir the mixture back into the pot. Add the marjoram, horseradish, remaining 1 teaspoon salt, and black pepper, then slice the cooked sausage and return it to the soup for 3 minutes to warm through.

8. 8

   Ladle the hot soup into deep bowls and place 2 egg halves in each serving. Finish with chopped parsley and serve immediately while the broth is creamy, smoky, and distinctly sour.