Keto Żurek (Sour Rye Soup) with Sausage and Bacon

Ingredients

• 6 strips Bacon
• 1 lb Kielbasa sausage
• 1 medium Onion
• 3 cloves Garlic
• 6 cups Chicken broth
• 1/2 cup Sour cream
• 2 tbsp Apple cider vinegar
• 1 tsp Marjoram
• 1/2 tsp Xanthan gum
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Cut the 6 strips of bacon into 1/2-inch pieces. Slice the 1 lb kielbasa sausage into 1/2-inch thick rounds. Dice the 1 medium onion and mince the 3 cloves of garlic.
2. 2Place a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the cut bacon and cook for 5-8 minutes, or until it is crispy. Use a slotted spoon to remove the bacon and place it on a plate lined with paper towels, leaving the rendered bacon fat in the pot.
3. 3Add the sliced kielbasa sausage and the diced onion to the pot with the bacon fat. Cook over medium heat (350°F / 175°C) for 5-7 minutes, stirring occasionally, until the sausage is lightly browned and the onion is softened.
4. 4Add the minced garlic to the pot and cook for 1 minute more, stirring constantly, until it smells fragrant.
5. 5Pour in the 6 cups of chicken broth. Add the 2 tablespoons of apple cider vinegar and the 1 teaspoon of marjoram. Bring the mixture to a gentle simmer over medium-high heat (375°F / 190°C).
6. 6In a small bowl, whisk together the 1/2 cup of sour cream and the 1/2 teaspoon of xanthan gum until the mixture is completely smooth and there are no lumps. Slowly pour this sour cream mixture into the simmering soup while whisking constantly to combine and thicken the soup.
7. 7Reduce the heat to medium-low (300°F / 150°C). Stir in the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Let the soup simmer gently for 10-15 minutes, stirring occasionally, allowing the flavors to meld and the soup to thicken further.
8. 8Stir the cooked bacon back into the soup just before serving. Serve the Keto Żurek hot.

Substitutions

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