Zurek z Jajkiem

Ingredients

Instructions

1. 1

   Put the eggs in a small saucepan, cover with cold water, bring to a boil, then simmer for 9 minutes. Cool under cold running water, peel, and halve lengthwise. Set aside.

2. 2

   In a medium pot, combine the white sausage, diced potatoes, halved onion, crushed garlic, water, bay leaf, and allspice. Bring just to a gentle boil, then lower to a steady simmer and cook for 20 minutes, partly covered. The potatoes should be tender and the sausage cooked through to at least 72°C in the center.

3. 3

   Lift out the sausage and let it rest for 2 minutes so the juices settle; slice into thick rounds. Discard the onion, bay leaf, and allspice from the pot for a cleaner-textured soup.

4. 4

   Shake or stir the rye sour starter well before adding it, as the flour settles. Pour it into the simmering broth, add the horseradish and marjoram, and cook gently for 5 minutes, stirring often so the soup thickens evenly and does not catch on the bottom.

5. 5

   Reduce the heat to low. Mix the sour cream with the hot soup until smooth, then stir the tempered cream back into the pot. Return the sliced sausage to the soup and season with salt and black pepper. Do not boil after adding the cream; keep it just below a simmer so it stays smooth.

6. 6

   Ladle the hot zurek into bowls, making sure each portion gets sausage and potatoes. Add one halved egg to each bowl, sprinkle with parsley, and serve immediately.

Nutrition per serving

Notes

• •Use a good-quality active rye sour starter made for zurek; its acidity defines the soup. If your starter is very sharp, begin with 200 ml and add more to taste.
• •Prepared horseradish varies in strength. Stir in half first if you prefer a gentler heat, then adjust.
• •Waxy potatoes hold their shape best; floury potatoes can break down and make the soup muddy.
• •Serve with rye bread or a slice of crusty country loaf for a classic meal.

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