Polish żurek with egg and sausage

Ingredients

For 1 serving

• Rye flour20 g
• Kefir100 ml
• Potatoes150 g
• Italian sausage50 g
• Eggs1
• Onion40 g
• Garlic1 clove
• Beef broth450 ml
• Dried marjoram1 g
• Horseradish5 g
• Saltto taste

Contains: gluten, lactose, eggs, celery,

Method

1. Put the egg in a small pan of cold water, bring to the boil and cook for 9 minutes, until hard-boiled; cool it in cold water, peel it and halve it.
2. Meanwhile skin the sausage and slice it; chop the onion and garlic; peel the potatoes and dice them into about 1.5 cm pieces. Heat the beef stock.
3. Fry the sausage, onion and garlic in a dry pot over medium heat for 5 minutes, until the sausage is golden and the onion translucent.
4. Add the potatoes and the hot stock and cook over medium-low heat for 15 minutes, until the potatoes are tender.
5. In a bowl whisk the rye flour into the kefir until smooth; pour it into the soup with the marjoram and grated horseradish and cook for 5 minutes, stirring, until the soup thickens and turns creamy. Season with salt.
6. Serve the soup with the egg halves on top.