Smoky broth cooked with smoked short ribs, kielbasa (sausage) and vegetables, thicken with rye sourdough starter, finished with cream, horseradish, garlic and dill oil. I am serving it with potatoes cooked in embers in wood fired oven and braised Welsh Wagyu beef tongue. All sprinkled with fresh dill and horseradish. This is my KUBARN take on Polish soup Zurek, traditionally served with sausage, boiled egg and marjoram.

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