Zurek

Ingredients

• 500 ml sourdough rye starterSubstitute: rye flour fermented 3 days
• 300 g white sausageSubstitute: kielbasa
• 4 whole eggs
• 3 medium potatoes
• 100 g smoked baconSubstitute: pancetta
• 4 cloves garlic
• 2 tbsp horseradishSubstitute: wasabi paste
• 1 tbsp marjoramSubstitute: oregano

Instructions

1. 1

   Prepare rye sourdough starter 3-5 days ahead by mixing rye flour with water and garlic, leaving to ferment at room temperature.

2. 2

   Boil diced potatoes in seasoned water until tender.

3. 3

   Cook white sausage in simmering water for 15 minutes, then slice into rounds.

4. 4

   Dice and fry bacon until crispy.

5. 5

   Strain the fermented rye starter and add to the potato broth. Bring to a gentle simmer.

6. 6

   Add sausage, bacon, marjoram, and season with salt and pepper. Stir in horseradish.

7. 7

   Hard-boil eggs, halve them, and place in bowls. Ladle soup over the eggs and serve with crusty bread.