Polish Sour Rye Soup

Ingredients

• For the zakwas (sourdough starter):
• 1 cup rye flour
• 3 cups warm water
• 2 cloves garlic (crushed)
• 2 bay leaves
• 5 allspice berries
• For the soup:
• 2 cups zakwas (rye starter)
• 6 cups chicken or vegetable broth
• 1/2 lb kielbasa (sliced)
• 4 hard-boiled eggs (halved)
• 1 cup heavy cream or sour cream
• Salt and white pepper to taste
• Fresh marjoram or dried marjoram
• Round bread loaves for serving (optional)

Instructions

1. 1

   Make the zakwas (5 days ahead): Mix rye flour and warm water in a jar. Add garlic, bay leaves, allspice. Cover loosely. Leave at room temperature 4-5 days, stirring daily. It should smell pleasantly sour.

2. 2

   Strain the zakwas through a sieve. Discard solids.

3. 3

   In a large pot, bring broth to a simmer. Add sliced kielbasa and cook 10 minutes.

4. 4

   Add 2 cups of strained zakwas. Bring to a gentle boil.

5. 5

   Stir in cream/sour cream. Add marjoram, salt, and white pepper.

6. 6

   Simmer 15-20 minutes (don't boil vigorously after adding cream).

7. 7

   Serve in bowls (or hollowed-out bread bowls!) topped with halved hard-boiled eggs.