Zurek Recipe - Polish Sour Rye Soup

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1. 1Step 1: Clean a large jar with soap and water, then scald it with boiling water. Fill the jar with 3 cups of boiled and cooled water.
2. 2Step 2: Slowly add the flour to the jar, stirring constantly with a whisk until combined. Small lumps will dissolve the next day.
3. 3Step 3: Add all the spices and the cut garlic cloves, stir again.
4. 4Step 4: Close the jar and leave it in a dry place at room temperature (72-75°F / 22-24°C), not in direct sunlight. Open the jar once a day to release gases and stir with a very clean or scalded spoon.
5. 5Step 5: The rye starter should be ready after 5 days. It should have a pleasant acidic smell and taste. It gets more sour each day, but don't leave it longer than 7 days. When ready, strain out the spices, pour the liquid and flour into a small pot, cover with plastic foil, and refrigerate for up to 2 weeks. You will need the liquid and flour for the soup; discard the spices.
6. 6Step 6: Cook the white sausage: Heat the broth, when hot add the raw white sausages and simmer over very low heat for 15-20 minutes. If you have already cooked sausage, omit this step and just slice them like in the next step.
7. 7Step 7: Chop all the meats: Take the sausages out of the broth and cut them into slices. Cut the smoked sausage into 1/2-inch (1 cm) cubes and bacon into small cubes. Dice the onion, press the garlic through a garlic press, peel the potatoes, and cut them into 1-inch (2.5 cm) chunks.
8. 8Step 8: Brown all the meats: Heat the oil in a large frying pan. When hot, add all the chopped meat and sausages. Cook over high heat for a couple of minutes until nicely browned. Add all the meats to the pot with broth.
9. 9Step 9: Cook the onions, garlic, and marjoram: Add the onions to the pan and cook over medium heat for a couple of minutes or until soft and translucent. Add the garlic and 1 tablespoon of marjoram and cook for 30-60 seconds more, until fragrant. Transfer the onions to the pot. Add a couple of tablespoons of broth to the pan and scrape with a spatula all the brown bits from the bottom of the pan, then add them to the pot.
10. 10Step 10: Cook the potatoes: Add the potatoes to the pot. Bring the soup to a boil and cook over low heat for about 15 minutes or until the potatoes are soft.
11. 11Step 11: Add the sour rye starter. Stir the flour with the liquid and add to the soup (spices should be discarded). Add the starter gradually, tasting the soup as you add it, to make sure it's not too sour for you. Bring to a boil and simmer for a couple of minutes.
12. 12Step 12: Add the cream to the soup. Add the horseradish to your taste, being careful because it's powerful and a little goes a long way.
13. 13Step 13: Season the soup with salt, pepper, and the reserved 1 teaspoon of marjoram, rubbing the marjoram between your palms to release its aroma.
14. 14Step 14: Serve the soup with boiled eggs.