Żurek

Method

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1. Five days ahead, whisk the rye flour into the cooled water in a clean jar, add the garlic and bread crust, cover with a cloth and leave at room temperature. Stir daily. It is ready when it smells sharply sour. Strain before use.

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2. On the day, render the bacon in a large pot for 6 minutes, then add the onion and cook 8 minutes until soft.

   Mark done Start 6 min timer

3. Add the stock, bay, allspice and potatoes and simmer 15 minutes.

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4. Poach the white sausages whole in the soup for 20 minutes, then lift out, slice thickly and set aside.

   Mark done Start 20 min timer

5. Stir in the garlic and marjoram, crushing the marjoram between your palms as it goes in.

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6. Take the pot off the boil. Whisk 250 ml of the zakwas with the soured cream, then stir it into the soup. Never let it boil again from this point.

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7. Return the sliced sausage and warm through for 5 minutes.

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8. Taste and add more zakwas if you want it sharper, then season.

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9. Serve with half a boiled egg in each bowl, extra marjoram and a little horseradish.

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Chef’s Tips

• Make the zakwas. Vinegar żurek is a different, lesser soup.
• Never boil after the starter and cream go in.
• Crush the dried marjoram between your palms to wake it up.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Rye bread or a bread bowl
• Horseradish
• Cold vodka

Storage & Reheating

Refrigerate up to 3 days and reheat below a simmer. The zakwas keeps 2 weeks refrigerated.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.