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Ingredients
  • subheading: for the sour rye starter:
  • 3 cups water
  • 1 cup (110g) medium or dark rye flour spooned and leveled
  • 4 cloves garlic
  • 3 bay leaves
  • 3 allspice berries
  • 15 black peppercorns
  • 3 pieces dried mushrooms can be omitted
  • subheading: for the soup:
  • 7 cups chicken broth or vegetable broth
  • 1 tablespoon frying oil
  • 5 ½ oz (150g) smoked thick-cut bacon
  • 14 oz (400g) Polish white sausage (biała kiełbasa) raw/uncooked or cooked/scalded
  • 5 ½ oz (150g) smoked Polish sausage (kiełbasa) any type as long as it's smoked
  • 1 medium onion
  • 3 cloves garlic
  • 1 tablespoon 1 teaspoon marjoram
  • 1.5 lbs (750g) potatoes optional
  • whole batch sour rye starter or to taste
  • ¼ cup heavy cream 30 to 36%
  • 1 teaspoon prepared horseradish in a jar or to taste
  • salt and pepper to taste
  • subheading: to serve:
  • 8 eggs
Steps
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