Check off each step as you cook.

1. 01Start the broth.Warm oil in a saucepan over medium-low heat. Cook onion for 5 minutes until softened, then add garlic for 30 seconds. Pour in stock, add whole raw sausages, and bring to a gentle simmer. Cook for about 20 minutes, until the center of the thickest sausage reaches 160°F / 71°C. Lift onto a clean plate.
2. 02Cook potatoes and eggs.Add potatoes to the broth and simmer for 12–15 minutes until completely tender. Meanwhile, cover eggs with water in a small pan, bring to a gentle boil, and cook for 10–12 minutes until yolks and whites are firm. Cool in cold water, peel, and cut into wedges. Slice the cooked sausages.
3. 03Add the rye starter gradually.Shake or stir the purchased starter to suspend the flour. Stir about two-thirds into the soup and simmer gently for 8–10 minutes, stirring across the base; follow a longer cooking time if its label requires one. Taste and add more starter if you want extra tang, cooking it through before continuing.
4. 04Finish gently.Return sausage slices to the soup. Rub marjoram between your fingers and add it with pepper. Stir a ladleful of hot broth into the cream, then pour it back into the pot. Warm gently for 2–3 minutes without a vigorous boil. Taste for salt, ladle into bowls, and add the hard-boiled egg wedges.

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