ŻurekPolish sour rye soup

• 60 g1/2 cup wholemeal rye flour (mąka żytnia razowa), for the starter (zakwas)
• 600 ml2 1/2 cups lukewarm boiled water, for the starter
• 3 garlic cloves, for the starter, halved
• 1 crust of sourdough rye bread, for the starter, to speed fermentation; optional
• 1 bay leaf and 3 allspice berries, for the starter; optional
• 2 l8 1/2 cups water or light meat stock, stock left from cooking a ham or smoked meat is ideal
• 500 g1.1 lb raw white sausage (biała kiełbasa), whole links; or a lightly smoked Polish sausage
• 150 g5 oz smoked bacon (boczek wędzony) or smoked pork (wędzonka), in small dice
• 1 onion, finely chopped
• 1 + 1 carrot and parsley root, peeled, whole; optional
• 2 + 4 bay leaves and allspice berries
• 2 garlic cloves, crushed with a little salt
• 1 tbsp dried marjoram (majeranek), rubbed between the palms
• 100 mlscant 1/2 cup sour cream (śmietana, 18%), optional
• 1 tbsp grated horseradish, optional
• salt and black pepper, to taste
• 6 eggs, hard-boiled, halved, to serve
• rye bread, to serve

Method

1. 1

   1. Four or five days ahead, make the starter: stir the rye flour into the lukewarm water in a clean jar or crock, add the garlic, the bread crust and the spices if using.

2. 2

   2. Cover with a cloth and leave in a warm spot, stirring once a day, for 4 to 5 days, until it smells pleasantly sour and a clear liquid has formed over the flour; then keep it in the fridge.

3. 3

   3. Put the water or stock in a large pot with the whole sausages, the carrot and parsley root if using, bay leaves and allspice, bring to the boil and simmer gently for 25 to 30 minutes.

4. 4

   4. Meanwhile fry the bacon in a dry pan over medium heat until its fat runs and it browns, then add the onion and cook until golden, about 8 minutes.

5. 5

   5. Lift the sausages and root vegetables out of the pot; slice the sausages and dice the vegetables, or discard them.

6. 6

   6. Add the bacon and onion with their fat to the stock.

7. 7

   7. Stir the starter well (the flour settles at the bottom), then pour about 500 ml (2 cups) into the simmering stock in a thin stream, stirring all the time; use less if you prefer a milder soup.

8. 8

   8. Simmer for 5 to 10 minutes, stirring, until the soup thickens slightly and loses its raw-flour taste.

9. 9

   9. Add the crushed garlic and marjoram, return the sliced sausage and vegetables, and season with salt and pepper.

10. 10

    10. If using sour cream, mix it with a ladle of hot soup in a bowl, then stir it back into the pot without letting the soup boil again.

11. 11

    11. Stir in the horseradish if you like, and serve with halved hard-boiled eggs in each bowl and rye bread.