Sour Rye Soup with White Sausage, Bacon and Eggs

What you need

• 1.5 l (6 cups) chicken or pork stock
• 150 g (5 oz) smoked bacon, diced
• 1 onion, diced
• 1 carrot, peeled
• 1 parsley root, peeled; celery root also works
• 2 leaves bay leaves
• 4 allspice berries
• 5 black peppercorns
• 400 g (14 oz) raw white sausage, biala kielbasa
• 2 medium potatoes, peeled and diced
• 500 ml (2 cups) sour rye starter, zakwas, bottled or home-fermented
• 3 cloves garlic, crushed
• 2 tsp dried marjoram
• 4 eggs
• 3 tbsp sour cream, optional
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Fry the bacon in a dry soup pot over medium heat until the fat runs out, 5 min.

2. 2

   Add the onion and fry until golden, 5 min.

3. 3

   Pour in the stock. Add the carrot, parsley root, bay, allspice and peppercorns. Bring to a boil, then simmer for 20 min.

4. 4

   Add the whole sausage and the potatoes. Simmer for 20-25 min, until the potatoes are tender and the sausage is cooked through (71 °C / 160 °F).

5. 5

   Meanwhile, hard-boil the eggs for 9 min. Cool them in cold water, peel and halve.

6. 6

   Lift out the carrot, parsley root and sausage. Fish out the bay, allspice and peppercorns.

7. 7

   Slice the sausage and carrot and return them to the pot. Discard the parsley root or chop it back in.

8. 8

   Shake the starter well, then stir in 300 ml. Add the garlic and marjoram and simmer gently for 5 min.

9. 9

   Taste. Stir in more starter, a splash at a time, until the soup is as sour as you like.

10. 10

    Whisk the sour cream with 3 tbsp of hot soup in a cup, then stir it into the pot.

11. 11

    Season with salt and pepper. Serve in bowls with the egg halves.

Imported from polonist.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.