Step 1

In a clean glass jar, mix rye flour with warm, purified water.

Step 2

Cover the jar with a linen cloth or gauze. Place it in the cold (max 20°C / 68°F), dark place.

Step 3

Stir zakwas twice a day.

Step 4

After 5-7 days it is ready to use.

Step 5

Pour water into a big pot. Add allspice berries and bay leaves and bring to boil.

Step 6

Reduce the heat. Add smoked pork bones, bacon, and white sausage. Cook for about 30 minutes, but don't bring it to a boil!

Step 7

In the meantime, peel and dice an onion, then fry it in oil.

Step 8

Take off the meat. Dice the bacon and cut the white sausage into slices or bigger chunks. You may also remove meat from the bones and dice it.

Step 9

Stir zakwas for about 1 minute, making sure there are no lumps.

Step 10

Bring the żurek to boil, reduce the heat, then slowly start pouring zakwas into it, stirring all the time.

Step 11

Cook for about 5 minutes.

Step 12

Turn off the heat.

Step 13

Add onion, meat, crushed garlic cloves, marjoram, and salt.