Polish Ryemeal Soup (Zurek) Recipe

Name: Polish Ryemeal Soup (Zurek) Recipe
Cuisine: European, Eastern European
Ingredients: 3/4 cup rye flour; 2 cups water boiled and cooled to lukewarm; 1/2 pound peeled and chopped soup vegetables (carrots, parsnips, celery root, leeks); 6 cups water; 1/2 pound fresh (white) Polish sausage biały kiełbasa; 1 pound potatoes, peeled and cut into 1-inch pieces; 2 cups ryemeal sour (see above); 1 heaping tablespoon all-purpose flour mixed with 4 tablespoons water; 1 garlic clove crushed with 1/2 teaspoon salt to make a paste; 3 large hard-cooked eggs (optional)