Ingredients

• 250 g smoked bacon (or 500 g smoked bones or ribs)
• 2 liters broth*
• 500 ml żur - ferment (ready-made, from a bottle)
• 200 ml thick homogenized 18% sour cream
• 1 tablespoon dried marjoram
• 350 g village sausage

Additions

• hard-boiled eggs
• greens, e.g. fresh marjoram or parsley
• bread or potatoes
• grated horseradish

Preparation

1. In a pot, bring the broth to a boil with the addition of smoked meat. Cover and cook on low heat for about 30 minutes.
2. Add the żur from the bottle (shake the bottle first to mix the contents) and sour cream and marjoram. Mix well and bring to a boil on low heat.
3. Season with ground pepper if needed and add the peeled and cut into pieces sausage. Heat and serve with additions.