Polish Żurek Soup

I am an old cook, not a chef, but a cook. Baking bread was a specialty, as well as Son-of-a-Gun Stew, which I will explain sometime, maybe, if I have time. I quit bread because I'm not interested anymore. A retired teacher, I am diligently researching how to become a world-class old coot, or koot, however, it is spelled, in addition to being a curmudgeon that defined me when I was 12! My wife tells me I claimed world-class status coot/koot several years ago, but I love daily practice.

1⅔ cups ( 400 ml) rye flour zakwas mixture ready-made

10.58 ounces ( 300 g) Polish white kielbasa raw or precooked

5.29 ounces ( 150 g) Polish kielbasa lightly smoked, or Polish smoked pork belly ('boczek')

6 cups ( 1440 ml) water

1½ vegetable/chicken/beef stock cubes

2 chicken thighs skinless, or beef bones

1 onion peeled

½ leek

1 carrot peeled

1 medium parsley root peeled, or 6 to 7 fresh parsley stalks

celeriac small piece, peeled

3 medium potatoes peeled, cubed

1 large bay leaf or 2 medium

2 to 3 allspice berries

1½ teaspoons dried marjoram

2 tablespoons sour cream

1½ teaspoons all-purpose/plain flour

Sea salt and black pepper to taste

3 to 4 hard boiled eggs for serving

Directions at everydayhealthyrecipes.com

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