Zurek (Polish Sour Rye Soup)

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1. 1Step 1: In a heavy soup pot or Dutch oven, fry the speck or bacon until the fat is rendered and it is crispy. Add the sliced kielbasa and dry until just starting to brown. Transfer to a bowl, leaving the bacon grease in the pot.
2. 2Step 2: Add the onions and cook until soft and translucent, 4-5 minutes. Add the leek and garlic and cook for another 2 minutes. Add the carrots, celery root, parsley root or parsnip, and potatoes and cook for another 5 minutes. Return the bacon and kielbasa to the pot and add the chicken broth, horseradish, marjoram, salt, pepper and bay leaf. Bring it to a boil, reduce the heat to a simmer, cover and simmer for 30 minutes.
3. 3Step 3: Thoroughly stir the fermented rye starter before measuring it out. Add the starter to the soup and stir. Taste the soup and decide if you'd like it a little more sour, in which case add some more starter. Let the soup simmer for another 10 minutes. Discard the bay leaf.
4. 4Step 4: Note: If you want the soup thicker without adding more of the sour, scoop out some of the flour from the bottom of the jar, place it in a small bowl, stir some of the hot broth from the soup into it, then stir the flour/broth mixture into the soup.
5. 5Step 5: Place the sour cream in a bowl and stir in a ladleful of the soup, stir to thoroughly combine, and then add the sour cream mixture to the soup. Let it heat through. Add more salt, pepper and horseradish according to taste.
6. 6Step 6: To serve, ladle the soup into bowls, place the eggs on top of the soup, and sprinkle over some cracked pepper or chopped or dried marjoram.