Żurek is a dish that is served on Easter Sunday in Poland. Thanks to its sour taste and rich ingredients, it is considered a symbol of Polish tradition. The secret to a great żurek is a quality homemade or store-bought rye sourdough starter, which must have the right acidity. The soup is also flavored with garlic, marjoram, and often a spoonful of horseradish, which complete its unique character. The potatoes and eggs served with the soup make it a hearty and filling main course.
Cook the broth in a pot. If using smoked bacon, fry it in a pan and pour the fat into the broth. Add the smoked meat or bacon and cook for about 20 minutes.
Meanwhile, slice the white sausage into rounds. Remove the smoked meat from the soup and add the sliced sausage.
Once the sausage is cooked (about 10 minutes), slowly pour in the rye sourdough starter while stirring constantly. Bring the soup to a boil and cook for another 5 minutes. Be careful not to let it curdle.
Add the crushed garlic, marjoram, and optionally, grated horseradish to the soup. Season with salt and pepper to taste.
Serve the soup hot. Place half a hard-boiled egg and pieces of smoked meat in each bowl. Żurek is traditionally served with boiled potatoes or fresh bread.