Żurek (Polish Sour Rye Soup)

The famous soup from Poland renowned for its rich and complex flavors that pair sour and smoky, sweet and savory, with a delicious blend of meats, vegetables, and spices. Its star ingredient is a fermented rye flour starter known as Zakwas na Żurek, which gives it its hallmark sour flavor and is super easy to make yourself. This authentic Zurek recipe is traditionally served at Easter time but is likewise enjoyed all year round!

• 7 ounces speck or bacon (about 8 slices of bacon), diced
• 14 ounces white kielbasa sausage or smoked kielbasa sausage, sliced
• 1 medium yellow onion , chopped
• 1 cup chopped white part of a leek
• 1 clove garlic , minced
• 2 large carrots , diced or sliced
• 1 cup diced celery root (celeriac)
• 1 medium parsley root , (can substitute parsnip) diced
• 2-3 firm yellow potatoes (e.g. Yukon Gold) , (about 12 ounces) diced
• 7 cups chicken broth
• 2 teaspoons prepared horseradish (start with less, taste, and add more as desired)
• 2 teaspoons dried marjoram
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 bay leaf
• 1 cup zakwas na zurek (fermented rye flour starter) , plus more to taste
• 1/2 cup sour cream
• 4 boiled eggs , shells removed and cut in halves or quarters

Zakwas na zurek (this takes 5-7 days to make, so plan ahead!)