Żurek (Sour Rye Soup) with Vegan Sausage

Ingredients

• 1 cup Żurek Starter (Sour Rye Flour)
• 4 cups Water
• about 225 g Vegan Sausage
• 1 medium Onion
• 2 cloves Garlic
• 1 tsp Dried Marjoram
• 1 leaf Bay Leaf
• 3 berries Allspice Berries
• 2 cups Vegetable Broth
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 tbsp Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the ingredients: Dice the 1 medium onion into 1.27 cm (1.25 cm) cubes. Slice the about 225 g vegan sausage into 0.635 cm (0.6 cm) thick rounds. Mince the 2 cloves garlic.
2. 2Heat 1 tbsp olive oil in a large 6-quart (5700 ml) heavy-bottomed pot over medium heat (approximately 148.9-162.8°C / 150-160°C). Add the diced 1 medium onion and cook for 5-7 minutes, stirring occasionally, until the onion softens and becomes translucent. Add the minced 2 cloves garlic and cook for 1 minute more, stirring constantly, until fragrant.
3. 3Add the sliced about 225 g vegan sausage to the pot. Cook for 5-8 minutes, stirring occasionally, until the sausage is lightly browned on all sides.
4. 4Pour in the 1 cup Żurek Starter, 4 cups water, and 2 cups vegetable broth. Add the 1 tsp dried marjoram, 1 bay leaf, and 3 allspice berries to the pot. Stir gently to combine all ingredients.
5. 5Increase the heat to medium-high (approximately 176.7-190.6°C / 175-190°C) and bring the soup to a gentle boil. Once boiling, reduce the heat to low (approximately 82.22-93.33°C / 82-93°C) and simmer, uncovered, for 30-35 minutes, allowing the flavors to meld and the soup to thicken slightly.
6. 6Remove the pot from the heat. Carefully remove and discard the 1 bay leaf and 3 allspice berries from the soup. Stir in 1 tsp salt and 0.5 tsp black pepper until well combined. Serve the Żurek hot.

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