Polish Żurek

Ingredients

• 150g smoked bacon or speck, diced
• 400g smoked kielbasa, sliced
• 1 onion, chopped
• 1 leek, sliced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 parsnip, diced
• 2 medium potatoes, diced
• 6 cups chicken or meat stock
• 1 bay leaf
• 1 tsp dried marjoram
• 1 1/2 cups fermented rye starter (zakwas na żurek)
• 1/2 cup sour cream
• 1 tbsp flour
• Salt and black pepper, to taste
• A little prepared horseradish, to taste
• 3 hard-boiled eggs, halved

Before you cook

• Dice the bacon, onion, carrot, parsnip and potatoes.
• Slice the leek and kielbasa.
• Shake the bottle of fermented rye starter well before measuring it out.

Steps

1. Render the diced bacon in a large pot over medium heat until it releases its fat, about 5 minutes.
2. Add the sliced kielbasa and brown it lightly, then lift both out and set them aside.
3. Add the chopped onion to the fat left in the pot and cook until soft, about 4 minutes.
4. Add the leek and garlic and cook for 2 more minutes.
5. Add the carrot, parsnip and potatoes.
6. Pour in the stock and add the bay leaf and marjoram.
7. Bring the pot to a boil, then lower the heat and simmer until the vegetables are just tender, about 20 minutes.
8. Return the bacon and kielbasa to the pot.
9. Stir the fermented rye starter thoroughly, then pour it into the soup.
10. Simmer gently for 10 minutes, without letting it boil hard.
11. Whisk the sour cream with the flour and a ladleful of the hot soup until smooth.
12. Stir the sour cream mixture back into the pot.
13. Simmer for 5 more minutes, stirring occasionally.
14. Season with salt, pepper and a little horseradish to taste.
15. Ladle the soup into bowls.
16. Place half a boiled egg into each bowl before serving.