Made from fermented rye stock, milk, kielbasa and egg, this bowl of hearty, tangy, not-quite-creamy soup is the perfect alternative to borscht in times of hunger. For some reason, Polish cooks in the US seem to think that Americans have no interest in Zurek, but Lomzynianka, a Greenpoint restaurant fronting for a kitchen of Polish grandmothers, knows better than to leave us to our own devices. Their zurek, and their commitment to serving it every day, is one of many reasons that Lomzynianka is one of my favorite restaurants in the country.