- start by setting up the Zakwas. It takes 5-7 days to be ready. - on a skillet melt butter and saute leeks and garlic - dissolve the bouillon cubes in hot water - add broth to a large soup pan - add the aromatics, whole kielbasa, diced potatoes
– simmer everything until potatoes get tender – add the Zakwas, kraut juice; taste and adjust - temper the cream, add back to the soup - slice or dice the kielbasa - serve topped with hard-boiled egg and horseradish
- with a side of crusty bread - garnished with hard-boiled egg - with a dollop of cream or horseradish - over mashed potatoes