Polish Zurek Soup

Add the thick-cut smoked bacon to a hot cast iron pot and cook until crispy. Remove bacon and set aside, leaving the rendered fat in the pot.

Add the chopped onions to the bacon fat and sauté until softened and translucent, about 5-7 minutes. Remove onions and bacon from the pot and set aside.

Add the sliced kielbasa to the pot and brown on all sides. Remove sausage and set aside.

Peel and dice the celery root, carrot, and parsnip into bite-sized pieces. Add them to the pot with the remaining fat and sauté for about 5 minutes until slightly softened.

Create a small well in the center of the vegetables and add the white pepper, marjoram, and allspice. Toast for about 30 seconds until fragrant.

Add the bay leaves and the stems of the fresh parsley to the pot. The stems will add flavor to the broth.

Pour in 7 cups of water and the zakwas (fermented rye starter). Stir to combine.

Add the cooked bacon, onions, and kielbasa back into the pot.

Bring the soup to a boil, then reduce heat and simmer for at least 30 minutes, or until vegetables are tender. Skim off any foam that rises to the surface.

Stir in the drained prepared horseradish. Taste and season with kosher salt as needed.

Chop the dill pickles and fresh dill. Halve the hard-boiled eggs.

Ladle the soup into bowls. Top each serving with chopped pickles, a hard-boiled egg half, a dollop of sour cream, and fresh dill. Serve with crusty bread.