I loved Lapanow in the hilly region of Malopolska and I often make Polish Zurek soup with our local Maltese Sausage.
You will need:
For the Rye sour
1/2 cup rye flour
1 cup boiled water at room temperature
1 garlic clove, crushed
For the soup
1 carrot, peeled amd chopped
1 onion, peeled and chopped
1 garlic clove
1 potato, peeled and chopped
Juniper berries, 2 optional
Pinch of allspice
1 sausage, cut into slices
150g smoked bacon, cooked and cut
1/4 teaspoon marjoram
Sea Salt and freshly ground pepper
2 spoons sour cream
4 hard cooked eggs cut into 4 segments each
Making Rye Sour. Mix together rye flour and water, pour into a large container with room for it to grow in volume. Cover with a cloth and keep in a warm place for 3 days.
To make the soup. In a large pot bring the vegetables, spices, bayleaf and water to boil. Simmer for half an hoir on reduced heat. Add the sausage, return to boil, reduce heat and cook for another half an hour. Strain soup through a sieve and press the vegetables to get as much flavor as possible and add to the texture. Skim the fat off the stock.
Add the potatoes rye sour and sour cream to the soup, season and bring to a boil. Reduce heat and cook until potatoes are done. Whisk and add the sliced sausage. Bring to boil. Remove from heat. Serve with half a hard cooked egg in each serving.