Żurek

Method

1. Start the zakwas four to five days ahead. In a scalded jar, whisk 40 g of wholemeal rye flour into 150 ml of boiled water cooled to lukewarm until lump-free, then drop in 1 clove of garlic, lightly crushed. Cover the jar with muslin or a cloth secured with a band, leave at warm room temperature (about 22°C) and stir with a clean spoon once a day. It is ready when it smells sharply sour and slightly bready and has separated into a cloudy liquid over a flour sediment.
2. For the broth, put 30 g of finely chopped smoked bacon into a small saucepan over medium heat and let it render for 2–3 minutes until the fat runs and the edges colour. Pour in 350 ml of water, add 1 bay leaf and 2 allspice berries, bring to a gentle simmer and cook uncovered for 20 minutes.
3. Prick 100 g of white sausage once with a needle, lower it into the simmering broth and poach very gently for 20 minutes — the water must never boil or the skin will burst. Lift the sausage onto a board and let it rest, then cut it into 1 cm slices.