Polish Żurek Sour Rye Soup with Sausage and Egg

1. 1

   In a pot, sauté chopped onion and minced garlic until translucent.

2. 2

   Add sliced smoked sausage to the pot and cook for 5 minutes.

3. 3

   Pour in chicken broth and bring the mixture to a boil.

4. 4

   Stir in the sourdough rye starter and marjoram, then reduce to simmer.

5. 5

   Cook for 20 minutes, allowing flavors to meld, then season with salt and pepper.

6. 6

   Meanwhile, hard boil the eggs, cool, peel, and halve them.

7. 7

   Serve the soup hot, garnished with a half egg and a splash of vinegar.

Per serving