Keto Zurek (Sour Rye Soup) with Sausage and Egg

Ingredients

• 1 lb Kielbasa Sausage
• 6 cups Chicken Broth
• 1/2 cup Sour Cream
• 2 tbsp White Vinegar
• 1/2 medium Onion
• 2 cloves Garlic
• 4 Hard-Boiled Eggs
• 1 tsp Dried Marjoram
• 1 Bay Leaf
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Slice the 1 lb Kielbasa Sausage into 1/2-inch thick rounds.
2. 2In a large heavy-bottomed pot, combine the 6 cups Chicken Broth, the sliced 1 lb Kielbasa Sausage, the 1/2 medium Onion (chopped), the 2 cloves Garlic (minced), the 1 tsp Dried Marjoram, the 1 Bay Leaf, the 1/2 tsp Salt, and the 1/4 tsp Black Pepper.
3. 3Bring the mixture to a simmer over medium-high heat, then reduce the heat to low. Cover the pot and let it cook for 20 minutes, allowing the flavors to combine. The soup should be gently bubbling.
4. 4While the soup simmers, in a small bowl, whisk together the 1/2 cup Sour Cream and the 2 tbsp White Vinegar until smooth.
5. 5Slowly pour the sour cream mixture into the simmering soup, stirring constantly to ensure it is fully incorporated and to prevent the sour cream from clumping. Continue to stir for 1 minute.
6. 6Gently heat the soup through over low heat for another 5 minutes, stirring occasionally. Do not let the soup boil, as this can cause the sour cream to curdle. The soup is ready when it is heated through and the sausage is tender.
7. 7Carefully remove and discard the 1 Bay Leaf from the pot.
8. 8Ladle the hot soup into 4 bowls. Slice each of the 4 Hard-Boiled Eggs in half and place two halves on top of the soup in each bowl.
9. 9Serve the Keto Zurek hot.

Substitutions

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