Keto Polish Zurek Soup with Sausage and Egg

Instructions

1. 1Place the about 14.2 g dried mushrooms in a small bowl and cover with warm water. Let them soak for 30 minutes. After soaking, drain the mushrooms and finely chop them.
2. 2Prepare your ingredients: dice the 1 medium onion, mince the 2 cloves garlic, chop the 4 slices bacon into small pieces, and slice the about 450 g pork sausage (Kielbasa) into 1.27 cm thick rounds.
3. 3In a large, heavy-bottomed pot (at least 6-quart capacity), cook the 4 slices bacon over medium heat until it is crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon from the pot and set it aside on a paper towel-lined plate. Leave the rendered bacon fat in the pot.
4. 4Add the diced 1 medium onion and minced 2 cloves garlic to the bacon fat in the pot. Cook over medium heat, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Do not let the garlic burn.
5. 5Add the about 450 g pork sausage (Kielbasa) rounds to the pot. Cook over medium-high heat, stirring occasionally, until the sausage is nicely browned on both sides, about 5-7 minutes.
6. 6Pour the 6 cups chicken broth into the pot. Add the chopped about 14.2 g dried mushrooms, 1 tsp marjoram, and 2 bay leaves. Increase the heat to bring the mixture to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 20 minutes.
7. 7Remove and discard the 2 bay leaves from the soup. Stir in the 2 tbsp vinegar and 0.5 cup sour cream until fully combined. Taste the soup and add 1 tsp salt and 0.5 tsp black pepper as needed.
8. 8Ladle the hot soup into four bowls. Garnish each bowl with the reserved chopped 4 slices bacon and one halved 4 large hard-boiled egg.

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