Żurek

Cut the smoked bacon (120 g) into 1×1 cm cubes, dice the onion (1 piece) finely, and slice the garlic (3 cloves) thinly. In a thick-bottomed pot with a 5–6 L capacity, render the bacon over medium heat for 3–4 minutes, add the onion and cook until translucent for 4–5 minutes, then add the garlic at the end and warm through for another 1 minute.

Add the whole white sausage (400 g), bay leaves (2 leaves) and whole allspice berries (5 pieces) to the pot, and pour in 1.2 L cold water. Bring to a boil, skim off the foam with a slotted spoon, reduce the heat and simmer for 15–17 minutes until the sausage is cooked through.

Remove the sausage, let it cool for 5 minutes, then slice it into 1 cm thick rounds. Add the potatoes (500 g), cut into 2×2 cm cubes, to the remaining broth and cook for 12–15 minutes until tender.

Meanwhile, cook the eggs (5 pieces): place them in cold water, bring to a boil and cook for 9 minutes, then immediately transfer to ice water for 5 minutes, peel and cut in half.

Return the sliced sausage to the pot with the potatoes. Thoroughly stir the rye starter for żurek (500 ml) until smooth, then pour it into the pot in a thin stream while continuously stirring the soup. Bring to a boil and cook for no more than 2 minutes, so the starter doesn't lose its tang.

Remove the pot from the heat and take out the bay leaves. In a bowl, mix the sour cream (150 g) with 2–3 tbsp of the hot broth from the pot, then pour this mixture back into the soup in a thin stream, stirring — this way the sour cream won't curdle.

Rub the marjoram (2 tsp) between your palms over the pot to release its aroma, then add it to the soup. Season with salt and black pepper to taste.

Ladle the żurek hot into bowls, place half an egg in each, sprinkle with marjoram and serve immediately, with a slice of rye bread on the side if desired.