Zurek

Instructions

1. In a large jar, mix rye flour and water to create a slurry. Cover the jar with a cloth and leave it at room temperature for 3-5 days until it becomes sour, stirring occasionally. This is your sour rye starter.
2. In a large pot, combine the sour rye starter, broth, garlic, bay leaf, and allspice. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
3. Add the sliced smoked sausage to the pot and continue to simmer for another 15-20 minutes.
4. Remove the bay leaf and allspice berries from the soup.
5. In a small bowl, mix sour cream with a ladle of hot soup to temper it, then slowly stir the tempered cream back into the pot.
6. Season the soup with salt, pepper, and horseradish if using. Adjust seasoning to taste.
7. Serve the soup hot, garnished with halved boiled eggs. Sprinkle with fresh dill or parsley before serving.