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4

2 raw pork and garlic sausages (bialej kielbasy); 150g smoked pork (ribs, brisket, shank, sausage) or smokey bacon; 1l pork stock; boiled eggs; ½ cup oatmeal; ½ cup rye flour; a crust of rye bread; 1 carrot; 1 potato; ½ onion; 1 tbsp lard; 1 bay leaf; 2-3 cloves garlic; 1 tsp marjoram, salt, black pepper

Sour rye soup (Żurek, Жур, Barszcz biały, Kyselo)

Prepare the leaven a few days before you plan to prepare the soup: pour 2 cups of warm water over the flour, add the crust, cover and leave to stand for 3-5 days. Stir it daily and remove any mould if it forms. Strain the leaven through a sieve and store it in a bottle in the fridge. Finely dice the potato, onion and smoked pork and cut the carrot into strips. Fry the carrot and onion in the lard on a medium heat until they are soft. Add the potato and smoked pork to the stock, together with the whole sausage, the bay leaf, and marjoram and bring it to the boil. Simmer for 15 minutes. Remove the bay leaf and sausage. Slice the sausage and return it to the pan. Add the crushed garlic, and leaven and season it with salt. Bring it to the boil and cook for a couple of minutes. Remove it from the heat and serve in soup bowls with half a boiled egg, sour cream and grated horseradish.

Zurek (Żurek, Barszcz biały, Kyselo)

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