Żurek

Ingredients12

• rye sourdough starter (żur)500 ml
• water1 L
• Polish white sausage400 g
• waxy potatoes400 g
• eggs4
• garlic4 cloves
• dried marjoram1 tbsp
• sour cream100 ml
• bay leaves2
• allspice berries4
• salt1 tsp
• black pepper1/2 tsp

Method

1. Boil the eggs for 8 minutes, cool them, peel, and halve.
2. Peel and dice the potatoes. Slice the sausage into thick rounds.
3. Bring the water to a simmer with the bay leaves and allspice. Add the potatoes and sausage and cook until the potatoes are tender, about 20 minutes.
4. Stir in the rye starter, crushed garlic, and marjoram. Simmer gently for 15 minutes; do not boil hard or the soup may separate.
5. Temper the sour cream with a ladle of hot soup, then stir it back in. Season with salt and pepper.
6. Ladle into bowls and top each serving with halved eggs.