Żurek

Ingredients

Quantities for 4 servings.

• 400 ml Rye starter, bought or home-made
• 500 g White sausage
• 100 g Smoked bacon
• 1 piece Onion
• 4 clove Garlic
• 2 tsp Dried marjoram
• 1 l Vegetable or meat stock
• 100 ml Single cream
• 4 piece Eggs, hard-boiled
• to taste Horseradish
• to taste Salt and pepper

Method

1. Render the bacon in a pot, soften the onion in it, add the garlic and marjoram and warm them for half a minute.
2. Pour in the stock, lower the sausage in whole and simmer for thirty minutes. Do not pierce it, or its juices leave too early.
3. Lift the sausage out, slice it and return it to the pot. Shake the starter in its jar and pour it in, stirring.
4. Warm it for five minutes without letting it boil hard, stir in the cream and taste. If it is not sour enough, add more starter; salt at the end.
5. Ladle into bowls, add half a boiled egg each and serve with horseradish. In Poland żurek often comes in a hollowed loaf.