Ingredients

• about 150-250 g porcini
• 1.5 liters water
• vegetables (1 carrot, 1 parsley root, a piece of celery, leek)
• 1 onion
• 1 bay leaf, 2 allspice berries
• 300 g white sausage (parboiled)
• 300 g village sausage
• about 250 ml żur (sour ferment) from a bottle
• 1-2 teaspoons dried marjoram
• 5 tablespoons 30% sour cream
• 1 tablespoon chopped parsley

Preparation

1. In a large pot, bring water to a boil with the addition of vegetables: peeled and washed carrot, parsley root, celery and leek.
2. Add half the onion, allspice and bay leaf. Season with salt (about 1/2 teaspoon) and pepper. Cover and cook for about 30 minutes.
3. Remove the parsley root, leek, celery and onion from the broth (they will no longer be needed). Add the white, parboiled sausage in whole. Reduce heat and cook for about 15 minutes.
4. In the meantime, on a large frying pan, on 1 tablespoon of butter or oil, fry the second half of the onion cut into cubes. Add the mushrooms cut into slices, previously cleaned, and fry for about 5 minutes, stirring occasionally, meanwhile season the mushrooms with salt and pepper. Transfer the fried mushrooms to the pot with the broth.
5. Peel the village sausage, cut into cubes and add to the broth.
6. Vigorously shake the żur in the bottle. Add it to the broth (preferably gradually, tasting the soup so it is not too sour) and cook the whole thing for about 10 minutes.
7. Add the marjoram and remove the soup from heat. Remove the carrot, cut into thin slices and put it back in the soup.
8. Add the sour cream and chopped parsley. Season with salt and pepper if needed.