Żurek with Dried Porcini

Żurek is the most extraordinary Polish dish. The base of this soup is a special rye sourdough żur, a fermented mixture of flour and water, which makes it sour, salty, and creamy. Żurek is unlike almost anything else. It can be delicate and brothy or hearty, stuffed with chunks of kielbasa and potatoes—even served in a bread bowl, which soaks up the flavors from the soup. My version is packed with dried porcini, which add another level of umami. I think it’s fun to have