Żurek

Ingredients

• •2 cups rye flour
• •6 cups water
• •4 medium potatoes, peeled and cubed
• •1/2 cup pearl barley
• •8 oz smoked kielbasa, sliced
• •1 medium onion, diced
• •2 cloves garlic, minced
• •2 bay leaves bay leaves
• •4 eggs
• •to taste salt and pepper

Directions

1. 1Mix rye flour with 1 cup of water to create a paste, then let it ferment at room temperature for 24-48 hours until sour.
2. 2In a large pot, bring 6 cups of water to boil with bay leaves, onion, and garlic.
3. 3Add potatoes, barley, and kielbasa to the pot and simmer for 20 minutes until vegetables begin to soften.
4. 4Strain the fermented rye mixture and add the liquid to the pot, stirring well to combine.
5. 5Simmer for another 15-20 minutes until potatoes are tender, then season with salt and pepper.
6. 6Poach or soft-boil the eggs while finishing the soup.
7. 7Ladle soup into bowls, top each with a cooked egg, and serve immediately.

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