Keto Polish Zurek (Sour Rye Soup) with Sausage

Ingredients

• 1 lb Kielbasa Sausage
• 4 slices Bacon
• 1 medium Onion (diced)
• 2 cloves Garlic (minced)
• 6 cups Chicken Broth
• 1 cup Cauliflower Rice
• 1/2 cup Sour Cream
• 2 tbsp Apple Cider Vinegar
• 1 tsp Marjoram
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat (350°F/175°C). Add the 4 slices of bacon and cook until it is crispy, about 8-10 minutes. Use tongs to remove the bacon from the pot and place it on a plate lined with paper towels. Leave the rendered bacon fat in the pot.
2. 2Add the 1 medium onion, diced, and the 2 cloves of garlic, minced, to the bacon fat in the pot. Cook over medium heat (350°F/175°C), stirring occasionally, until the onion is softened and translucent, about 5 minutes. Do not let the garlic burn.
3. 3Slice the 1 lb of Kielbasa Sausage into 1/2-inch thick rounds. Add the sliced kielbasa to the pot with the onions and garlic. Cook over medium-high heat (375°F/190°C), stirring occasionally, until the sausage is lightly browned on both sides, about 5 minutes.
4. 4Pour the 6 cups of chicken broth into the pot. Increase the heat to high and bring the broth to a rolling boil (212°F/100°C), then reduce the heat to low to maintain a gentle simmer.
5. 5Stir in the 1 cup of cauliflower rice. Cover the pot and let it simmer over low heat (180°F/82°C) for 15-20 minutes, or until the cauliflower rice is tender and the soup has thickened slightly. Stir occasionally to prevent sticking.
6. 6Stir in the 2 tablespoons of apple cider vinegar, the 1 teaspoon of marjoram, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper. Continue to simmer gently for 2 more minutes to allow the flavors to meld.
7. 7Reduce the heat to the lowest setting (160°F/71°C). Stir in the 1/2 cup of sour cream until it is fully incorporated into the soup. Heat gently for 1-2 minutes, ensuring the soup does not boil, as this can cause the sour cream to curdle.
8. 8Crumble the reserved 4 slices of cooked bacon into small pieces. Ladle the hot soup into bowls and sprinkle the crumbled bacon over the top of each serving. Serve immediately.

Substitutions

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