Żurek: Polish Sour Rye Soup

polonist.com

Angie Sartori

8.5 cups (2 litres, 0.5 gallon) meat stock (chicken, mixed-meat, rosół works great too)

7 oz (200g) unsliced bacon

1 (200g, 7 oz) medium white onion

2 medium carrots (roughly 4.2 oz, 120g)

2 parsley roots (roughly 4.2 oz, 120g) - can be substituted for a celery root)

4 links (500g, 1.1 lb) white kiełbasa sausage (fresh, uncooked)

2 ¼ cups (500ml) Sour Rye Flour Starter (link to a recipe in the notes)

1 garlic clove

3 tbsp whipping cream (optional, 30 to 36% fat)

1 tbsp dried marjoram

Salt to taste

Pepper (freshly ground) to taste

subheading: IF USING A HOMEMADE 'ZAKWAS' FERMENTED WITHOUT SPICES:

4 bay leaves

5 all-spice berries

5 black peppercorns

subheading: TO SERVE:

4 boiled eggs, halved

Fresh marjoram to garnish

Note: Ingredients may have been altered from the original.

Directions at polonist.com

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