Żurek

Prepare the zakwas starter three to five days ahead. Mix rye flour, warm water, and peeled garlic cloves in a jar. Cover loosely and leave at room temperature, stirring daily, until pleasantly sour and slightly bubbly. Strain before using. This sour starter is zurek's defining ingredient.

Melt the butter in a large pot over medium heat. Saute the diced onion for five minutes until softened and translucent. Add the minced garlic, bay leaf, and allspice berries, cooking for one more minute until fragrant.

Pour in the broth and add the cubed potatoes. Bring to a boil, then simmer for fifteen minutes until the potatoes are tender. Add the sliced turkey kielbasa and simmer for five more minutes to heat the sausage through and flavour the broth.

Stir in one to one and a half cups of the strained zakwas sour starter, adding it gradually and tasting as you go. The soup should be pleasantly sour and tangy but not overwhelmingly acidic. The amount needed varies depending on the strength of your ferment.

Temper the sour cream by whisking a ladleful of hot broth into it, then stirring the mixture back into the pot. This prevents the sour cream from curdling when added. Heat gently without boiling and season with salt and white pepper.

Ladle the zurek into deep bowls and add half a hard-boiled egg to each serving. The combination of the tangy fermented broth, smoky sausage, and rich egg yolk is quintessentially Polish. Garnish with fresh marjoram or dill and serve with dark rye bread.