Żurek

Ingredients

• 2 cups rye flour (240 grams)
• 6 cups water (1.4 liters)
• 4 cups beef or vegetable broth (950 milliliters)
• 1 pound Polish kielbasa or other smoked sausage (450 grams), sliced
• 4 medium potatoes (600 grams), peeled and cubed
• 1 large yellow onion (200 grams), diced
• 3 cloves garlic (15 grams), minced
• 4 hard-boiled eggs (200 grams), halved
• 2 tablespoons caraway seeds (12 grams)
• 2 bay leaves
• 1 teaspoon marjoram (2 grams)
• Salt and black pepper to taste
• 1 tablespoon vegetable oil (15 milliliters)

Instructions

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