Zurek

Method

Mix rye flour with 500ml water and leave to ferment for 3-7 days at room temperature, stirring occasionally until it develops a sour aroma and taste. Dice the potatoes and onion, then bring beef stock to a boil with the bay leaves and marjoram. Add the potatoes and halved kielbasa sausage, cooking for 15 minutes until the potatoes are tender. Strain the fermented rye mixture through a sieve, discarding the solids, and add the liquid to the soup whilst stirring constantly to avoid lumps. Simmer for 10 minutes, then season with salt and pepper to taste. Ladle into bowls and serve with a generous dollop of soured cream stirred through.