Zurek Polish Sour Rye Soup

Dice the bacon, chop the onion and mince the garlic, then dice the potatoes. In a large pot, fry the bacon over medium heat until crispy, then remove and set aside. In the rendered fat, sauté the onion until translucent (about 5-7 minutes), then add the minced garlic and fry for another 1 minute.

Add the white sausage, diced potatoes, bay leaves, allspice berries, and marjoram to the pot. Pour in the broth or water, season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the potatoes are tender and the sausage is cooked through.

Remove the sausage from the soup and slice it. Whisk the sour rye starter with a little warm soup to prevent lumps, then pour it back into the pot. Bring to a boil again while stirring constantly, then reduce heat and simmer for another 10-15 minutes, until the soup thickens and the flavors meld. Taste and adjust seasoning with salt and pepper if needed.

In a small bowl, whisk the heavy cream with a little hot soup, then pour it back into the pot and mix thoroughly. Do not boil the soup after adding the cream. Serve the hot soup with the sliced sausage, halved hard-boiled eggs, and the reserved crispy bacon. Offer horseradish on the side, if desired.