Żurek (Sour Rye Soup) with Sausage and Egg

Ingredients

• 1 cup Rye Flour
• 4 cups Warm Water
• 6 cups Vegetable Broth
• 0.5 lb Smoked Sausage (kielbasa)
• 1 medium Onion
• 2 cloves Garlic
• 2 leaves Bay Leaves
• 1 tsp Marjoram
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 4 large Hard-Boiled Eggs
• 2 tbsp Olive Oil

Instructions

1. 1In a clean jar or bowl, combine the 1 cup rye flour and 4 cups warm water. Cover the container loosely with a lid or plastic wrap, and let it sit at room temperature for 3 to 5 days. Stir the mixture once each day. You will know it is ready when it smells noticeably sour.
2. 2Pour the fermented rye mixture through a fine-mesh sieve into another bowl, pressing gently on the solids to extract as much liquid as possible. Discard the solids left in the sieve. You should have approximately 3 cups of sour rye liquid. Set this liquid aside.
3. 3Prepare your soup ingredients: finely chop the 1 medium onion and mince the 2 cloves garlic. Slice the 0.5 lb smoked sausage into 1/4-inch thick rounds.
4. 4Place a large, heavy-bottomed pot on the stove over medium heat. Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the chopped onion and minced garlic. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Do not let the garlic brown.
5. 5Pour the 6 cups of vegetable broth into the pot with the softened onion and garlic. Add the 2 bay leaves and the 1 teaspoon marjoram. Increase the heat to medium-high and bring the liquid to a rolling boil.
6. 6Reduce the heat to low, cover the pot, and let the broth simmer gently for 15 minutes to allow the flavors to meld.
7. 7Remove the bay leaves from the pot. While whisking the broth constantly with a wire whisk, slowly pour in the 3 cups of sour rye liquid. Continue whisking until the soup is smooth and no lumps remain. Bring the soup back to a gentle simmer over medium-low heat, about 180°F (82°C).
8. 8Add the sliced smoked sausage to the simmering soup. Continue to cook for another 10 minutes, allowing the sausage to heat through and its flavors to infuse the soup.
9. 9Season the soup with the 1 teaspoon salt and 0.5 teaspoon black pepper. Taste and add more salt or pepper if needed. Remove the pot from the heat.
10. 10To serve, ladle the hot soup into bowls. Slice the 4 large hard-boiled eggs in half lengthwise and place two halves into each bowl as a garnish.

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