Sour Rye Soup

Simmer kielbasa and bacon with onion and garlic to make a smoky broth.

Add diced potatoes and cook until tender but still holding their shape.

Whisk in fermented rye starter gradually, stirring until the soup thickens and tastes pleasantly sour.

Season with marjoram and temper in sour cream so the broth stays smooth.

Serve with sliced sausage, halved hard-boiled egg, and extra marjoram.