Żurek (Sour Rye Soup)

Method

1. 1

   Simmer the white sausage with the bay leaves in 1.5 litres of water for 20 minutes; keep the broth and slice the sausage.

   💡 Prick the sausages first so they don't burst in the pot.

2. 2

   In the same pot, crisp the bacon, then soften the onion in its fat for 5 minutes.

3. 3

   Return the broth, add the potatoes and cook until tender, about 12 minutes.

4. 4

   Shake the rye starter well and pour it in gradually, stirring, then simmer 5 minutes until the soup thickens slightly and turns pleasantly sour.

   💡 Add the starter in stages and taste — brands vary a lot in sharpness.

5. 5

   Crush in the garlic, add marjoram, the sliced sausage and a swirl of sour cream; season with salt and pepper.

6. 6

   Serve hot with halved boiled eggs in each bowl.