Instructions

1. 1

   If making żur starter from scratch, mix rye flour with water and garlic, let ferment 3-5 days. Otherwise use store-bought.

2. 2

   In a large pot, combine stock with bay leaves, allspice, and marjoram. Simmer for 15 minutes.

3. 3

   Add cubed potatoes and cook until tender, about 15 minutes.

4. 4

   Slice kielbasa and add to the pot. Simmer for 10 minutes.

5. 5

   Gradually stir in the żur (sour rye starter) to taste - start with 1 cup and add more for desired sourness.

6. 6

   Temper the sour cream: mix a ladleful of hot soup into the cream, then stir back into the pot.

7. 7

   Season with salt, pepper, and a pinch of sugar if too sour.

8. 8

   Soft-boil the eggs (6-7 minutes), peel and halve them.

9. 9

   Ladle soup into bowls. Top each with half a soft-boiled egg and fresh marjoram.

10. 10

    Serve with crusty bread on the side.