A Polish Easter Tradition Sour Rye Soup with Garlic and Sausage Zurek

First, make the Zakwas. In a large, clean jar, whisk the rye flour with the lukewarm water until smooth. Add the crushed garlic, bay leaves, and allspice berries. Cover the jar with a clean cloth and leave it at room temperature for 5-7 days, stirring once daily. It's ready when it has a distinct, sour aroma.

To make the soup, place the diced bacon in a large pot over medium heat and cook until crispy. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Pour in the broth, add the potatoes, white sausage, and marjoram. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender and the sausage is cooked through. Remove the sausage, slice it, and return it to the pot.

Vigorously stir the Zakwas and pour it into the soup, stirring constantly. Simmer for 10 minutes. Remove from the heat and stir in the horseradish and sour cream. Season with salt and pepper to taste. Serve hot in bowls, garnished with halved hard-boiled eggs.