Żurek (Sour Rye Soup) - Dairy-Free Version

Ingredients

• 1 cup Rye flour sourdough starter
• 6 cups Water
• 1 lb Potatoes
• 1/2 lb Kielbasa (dairy-free)
• 1 medium Onion
• 2 cloves Garlic
• 1 leaf Bay leaf
• 1 tsp Marjoram
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tbsp Vegetable oil

Instructions

1. 1In a large pot, combine the rye flour sourdough starter with water. Bring to a boil, then reduce heat and simmer for 20 minutes.
2. 2Peel and dice the potatoes. Slice the kielbasa.
3. 3Chop the onion and mince the garlic. Sauté them in vegetable oil until softened.
4. 4Add the potatoes, kielbasa, sautéed onion and garlic, bay leaf, marjoram, salt, and pepper to the pot with the sourdough mixture.
5. 5Simmer for 20-25 minutes, or until the potatoes are tender and the flavors have melded.
6. 6Remove the bay leaf before serving. Serve hot.

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