Żurek

Żurek is a traditional Polish soup made with fermented rye flour and served with sausage and hard-boiled eggs.

Ingredients - Serves 6

In a large pot, combine the fermented rye flour (żur) and water. Bring to a boil, then reduce the heat and simmer for 30 minutes.
In a separate pan, fry the sliced sausage until browned. Remove from the pan and set aside.
In the same pan, sauté the chopped onion and minced garlic until softened.
Add the sautéed onion and garlic to the pot with the żur. Add the diced potatoes and bay leaf. Season with salt and pepper. Simmer for 1 hour, or until the potatoes are tender.
In a small bowl, mix the all-purpose flour with a little water to make a slurry. Stir the slurry into the soup to thicken it slightly.
Add the fried sausage back into the pot and simmer for an additional 10 minutes.
Remove the bay leaf and discard.
Serve the żurek hot, garnished with a dollop of sour cream, sliced hard-boiled eggs, and chopped fresh parsley.