Ryemeal Soup With Sausage (Zurek)

Ingredients

• Ryemeal Sour

  żur, kwas - for Ryemeal Sour Soup

  2 cup or 569g

• Parsnips

  Raw

  1 parsnip or 100g

• Celeriac

  Raw

  ½ cup or 78g

• Carrots

  Raw

  3 medium or 183g

• Leeks

  (bulb and lower leaf-portion), raw

  100g

• Potato

  Flesh and skin, raw

  2 ½ Potato medium or 533g

• Garlic

  Raw

  1 clove or 3g

• Wheat flour

  Whole-grain

  1 tbsp or 8g

• Marjoram

  Spices, dried

  1 tbsp or 2g

• Polish sausage

  Pork

  8 oz or 227g

• Egg

  Whole, fresh eggs

  3 large or 150g

Directions

1. In a large soup pot, bring soup vegetables and water to a boil. Reduce heat and simmer 30 minutes.
2. Add sausage, return to the boil, reduce heat and cook another 30 minutes. Remove sausage from soup, slice when cool enough to handle, and set aside.
3. Strain stock through a sieve, pressing on the vegetables to extract as much flavor as possible. Discard the vegetables, skim the fat off the stock and return the stock to a clean soup pot.
4. Add the potatoes and ryemeal sour to the stock, adding salt if necessary. Bring to a boil, reduce heat to simmer and cook until potatoes are al dente.
5. Mix flour with 4 tablespoons of water
6. Whisking constantly, add flour-water mixture, reserved sliced cooked sausage and garlic-salt paste. Bring the soup to a boil. Reduce to a simmer and cook until potatoes are tender.
7. Serve in heated bowls with half a hard-cooked egg in each serving (if desired), and rye bread on the side.
8. (source: https://www.thespruce.com/polish-ryemeal-soup-with-sausage-1137145)