Polish Żurek (Sour Rye Soup)

Malzemeler

• 300 ml Żurek starter (sour rye)
• 200 g Smoked sausage (kielbasa)
• 2 medium Potatoes
• 4 large Eggs
• 3 cloves Garlic
• 800 ml Chicken broth
• 1 tsp Marjoram
• 3 tbsp Heavy cream

Talimatlar

1. 1

   Simmer broth with cubed potatoes and sliced sausage for 15 min.

2. 2

   Add żurek starter, garlic, marjoram. Simmer 10 min.

3. 3

   Stir in cream. Season with salt and pepper.

4. 4

   Hard-boil eggs. Halve.

5. 5

   Serve soup with halved egg in each bowl.