Creamy White Borscht (Zurek) with Smoked Sausage and Rye Pampushky

**Prepare the Pampushky Dough:** In a small bowl, dissolve yeast and sugar in warm water. Let stand for 5-10 minutes until foamy. In a large bowl, combine rye flour and salt. Add the yeast mixture and olive oil. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough will be slightly sticky.

Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.

**Prepare the Soup:** While the dough is rising, melt butter in a large pot or Dutch oven over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and cook for another minute until fragrant. Add the sliced sausage and cook until lightly browned, about 3-5 minutes.

Add potatoes, vegetable broth, marjoram, and bay leaves to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.

Remove the bay leaves from the soup. Gently whisk in the Zurek starter. Bring the soup back to a gentle simmer. Do not boil, as this can curdle the Zurek.

Stir in the heavy cream. Season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld. Adjust the amount of Zurek starter to achieve your desired level of sourness.

**Shape and Bake the Pampushky:** Preheat oven to 375°F (190°C). Punch down the risen dough and divide it into 8-10 equal pieces. Roll each piece into a small ball and place them on a baking sheet lined with parchment paper.

In a small bowl, combine olive oil, minced garlic, and chopped dill. Brush the pampushky with the garlic-dill oil.

Bake the pampushky for 15-20 minutes, or until golden brown.

**Serve:** Ladle the Zurek into bowls. Garnish with quartered hard-boiled eggs and fresh parsley. Serve hot with warm rye pampushky on the side.