Keto Polish Zurek Soup with Sausage and Egg

Ingredients

• 1 lb Kielbasa Sausage (Polish)
• 6 cups Chicken Broth
• 0.5 cup Heavy Cream
• 0.5 cup Cauliflower Rice (for thickening)
• 1 medium Onion
• 3 cloves Garlic
• 2 leaves Bay Leaf
• 1 tsp Marjoram
• 4 large Hard-Boiled Eggs
• 2 tbsp White Vinegar
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Instructions

1. 1Place a large heavy-bottomed pot over medium-high heat (375°F/190°C). Add the 1 lb Kielbasa Sausage and brown it on all sides, about 5-7 minutes, until it has a nice color. Remove the browned kielbasa from the pot and set it aside on a plate.
2. 2Reduce the heat to medium (300°F/150°C). Add the 1 medium Onion, chopped, and the 3 cloves Garlic, minced, to the same pot. Cook, stirring occasionally, for 5-7 minutes until the onion is softened and translucent, and the garlic is fragrant.
3. 3Pour the 6 cups Chicken Broth into the pot. Add the 2 leaves Bay Leaf and the 1 tsp Marjoram. Increase the heat to high and bring the broth mixture to a rolling boil.
4. 4Once boiling, reduce the heat to low (200°F/95°C). Cover the pot and let it simmer gently for 15 minutes, allowing the flavors to meld together.
5. 5Stir in the 0.5 cup Cauliflower Rice. Continue to simmer, uncovered, for 10 minutes, stirring occasionally, until the soup has thickened slightly. The cauliflower rice will break down and absorb liquid.
6. 6Stir in the 0.5 cup Heavy Cream and the 2 tbsp White Vinegar. Add the 0.5 tsp Salt and the 0.25 tsp Black Pepper. Stir well to combine everything.
7. 7Slice the reserved 1 lb Kielbasa Sausage into 1/2-inch thick rounds. Return the sliced kielbasa to the pot. Heat through for 2-3 minutes over low heat, ensuring the sausage is warmed without boiling the soup.
8. 8Ladle the hot soup into four bowls. Garnish each bowl with one of the 4 large Hard-Boiled Eggs, halved.

Substitutions

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