Żurek

Instructions

1. Cook the sausage in simmering water with the bay leaf and the whole onion for 20 minutes.
2. Remove the sausage, slice it into rounds, then peel the potatoes and cook them in the broth for 10 minutes.
3. Dilute the rye flour in a little cold water, then whisk it into the broth.
4. Add the rye starter and let it simmer for 10 minutes without boiling hard.
5. Crush the garlic with salt, then stir it into the soup along with the marjoram and pepper.
6. Serve in bowls with the sausage rounds and a hard-boiled egg cut in half.