Polish Zurek Soup with Sausage and Egg

Ingredients

• 1 tbsp butter
• 1/2 small onion, diced
• 1 garlic clove, minced
• 1 small potato, diced
• 6 oz Polish sausage, sliced
• 2 cups chicken stock
• 1/2 cup rye sour starter or buttermilk
• 1 tsp dried marjoram
• 1 hard-cooked egg, halved
• 1 tsp prepared horseradish
• 1 tbsp chopped dill
• Salt and black pepper

Steps

1. Cook onion in butter until soft, then add garlic, potato and sausage.
2. Pour in stock and marjoram and simmer until potato is tender and sausage is hot through.
3. Whisk rye starter with a ladle of warm broth, then stir it into the pot over low heat.
4. Simmer gently without boiling hard until tangy and lightly thickened.
5. Stir in horseradish, salt and pepper.
6. Divide soup into two bowls and top with egg and dill.

Allergen note: Contains dairy and egg. Check rye starter for gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.