Żurek

Ingredients

• •1 cup rye flour zakwas starter (fermented ahead, or store-bought żurek base)
• •8 oz smoked bacon or kielbasa, diced
• •4 oz smoked pork ribs
• •6 cups water or stock
• •2 potatoes, diced
• •1 carrot, diced
• •1 parsnip, diced
• •1 onion, diced
• •2 bay leaves
• •4 allspice berries
• •2 cloves garlic, minced
• •1 tsp dried marjoram
• •Salt and pepper, to taste
• •4 hard-boiled eggs, halved, for serving

Steps

1. 1.Several days ahead, make the zakwas starter by mixing rye flour with warm water in a clean jar, covering loosely with cloth, and letting it ferment at room temperature for 5-7 days, stirring twice a day, until it smells pleasantly sour - this fermented starter, not vinegar or lemon, is what gives żurek its real tang, so a shortcut substitute won't taste quite the same.
2. 2.Simmer the smoked bacon or kielbasa and pork ribs in the water or stock with the bay leaves and allspice for about 20 minutes to infuse the broth with smoky flavor.
3. 3.Add the potatoes, carrot, parsnip, and onion, and simmer for another 20-30 minutes until the vegetables are tender.
4. 4.Stir in the garlic and dried marjoram.
5. 5.Strain the fermented zakwas and stir it into the soup, then continue simmering for 10 more minutes, tasting and adjusting the sourness by adding more or less zakwas.