Żurek

Instructions

1. 1

   Prepare the żur by mixing rye flour with 2 cups of water in a clean jar and cover loosely with cheesecloth, leaving it at room temperature for 3 to 5 days until it becomes sour and slightly bubbly, stirring occasionally.

2. 2

   Strain the fermented rye mixture through cheesecloth into a bowl, pressing gently to extract all liquid, then measure out 2 cups (475 milliliters) of the żur liquid for the soup.

3. 3

   Heat vegetable oil in a large pot over medium heat and sauté the diced onion until softened and translucent, approximately 5 minutes, then add minced garlic and cook for another minute until fragrant.

4. 4

   Pour in the beef broth and add the 2 cups of prepared żur liquid, stirring well to combine, then bring to a gentle simmer.

5. 5

   Add the cubed potatoes, caraway seeds, bay leaves, and marjoram to the pot, and simmer for 15 minutes until the potatoes are nearly tender.

6. 6

   Add the sliced kielbasa to the pot and continue simmering for 8 to 10 minutes until the potatoes are fully cooked and tender when pierced with a fork.

7. 7

   Season the soup with salt and black pepper to taste, keeping in mind that the żur already provides sourness and the sausage adds saltiness.

8. 8

   Ladle the soup into bowls and top each serving with halves of hard-boiled eggs, ensuring each bowl receives both broth and solids.