Zurek

Instructions

1. Prepare the sourdough
   If you don't have ready-made rye sourdough starter, you'll need to prepare it 4-5 days in advance. Mix 2 cups of rye flour with 3 cups of warm water and a piece of stale rye bread in a glass jar. Cover with a cloth and let it ferment in a warm place for 4-5 days, stirring once daily.
2. Cook the meat
   In a large pot, cook the diced bacon over medium heat until the fat renders and the bacon becomes crispy. Add the sliced kielbasa and cook for about 5 minutes until lightly browned. Remove the meat with a slotted spoon and set aside, leaving the fat in the pot.
3. Prepare the base
   Add the chopped onion to the pot with bacon fat and sauté until translucent. Add the minced garlic and cook for another minute. Add the diced potatoes, bay leaf, and allspice berries. Pour in the broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
4. Add the sourdough
   Slowly pour the rye sourdough starter into the soup, stirring constantly. Bring to a simmer and cook for about 10 minutes. The soup will become cloudy and slightly thickened. Add the dried marjoram.
5. Return the meat
   Return the cooked bacon and kielbasa to the pot and simmer for another 10 minutes to allow the flavors to meld. Season with salt and pepper to taste.
6. Add the cream
   In a small bowl, whisk together the sour cream and flour until smooth. Temper the mixture by slowly adding a ladleful of hot soup while whisking. Pour this mixture back into the pot while stirring constantly. Simmer for 5 more minutes to thicken slightly.
7. Serve
   Ladle the hot soup into bowls. Place a halved hard-boiled egg in each bowl and garnish with chopped fresh dill if desired. Traditionally served with rye bread on the side.