Żurek (Polish Sour Rye Soup with Sausage and Eggs)

• 4 Egg
• 400 g Smoked sausage
• 4 cloves Garlic
• 1.2 liters Vegetable stock
• 2 pieces Bay leaves
• ½ tsp Black pepper
• 60 g Rye flour
• 200 g Sour cream
• 2 tsp Dried marjoram

1. Put the eggs in a saucepan, cover with cold water and bring to the boil. Simmer for 10 minutes, then drain and cool under cold running water. Peel and halve the eggs.
2. Slice the smoked sausage into thick rounds. Lightly crush the garlic cloves with the side of a knife and peel them.
3. In a stockpot, bring the vegetable stock to a gentle simmer with the bay leaves, black pepper, sausage and garlic. Simmer for 15 minutes so the broth takes on the sausage flavour.
4. In a bowl, whisk the rye flour with a ladleful of hot broth until smooth, then whisk in another ladleful. Pour this slurry back into the pot, whisking constantly, and simmer for 8 to 10 minutes until lightly thickened and the flour tastes cooked.
5. Reduce the heat to low. Stir in the sour cream and dried marjoram, and warm gently for 3 to 5 minutes without boiling. Remove the bay leaves and garlic, then taste and add more black pepper if you like.
6. Ladle the soup into bowls and top each serving with egg halves. Serve hot.

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