In a cold fry pan, add Bacon, turn heat to medium high. Sauté Bacon for 4 minutes, then add Sausage, Sauté for 5 minutes, until browned. Add Garlic, Sauté for 30 seconds. Set Meat aside, leaving Oil in the pan.

Add in Onion, lightly season with Salt, Pepper, and Garlic Plus, Sauté for 4 minutes. Add in Celery, lightly season with Salt, Pepper, and Garlic Plus, Sauté for 4 minutes. Add in Carrot, lightly season with Salt, Pepper, and Garlic Plus, Sauté for 4 minutes. Add in Parsnip, season with Salt, and Pepper, Sauté for 3 minutes. Deglaze with Wine, allow Wine to mostly reduce.

Add Meat, and Vegetables to a pot on medium heat. Add Chicken Stock, and Bay Leaf, bring to a boil, reduce heat to low. Simmer for 40 minutes.

Add the Potatoes, Horseradish, and Oregano, simmer for 35 minutes.

Add 500 ml of the Zakwas, (strained or flour mixed in, your choice) if you want the soup more sour, add the remaining Zakwas.

Season with Salt and Pepper.

Add Sour Cream.

Return to a boil and remove from heat.

Mix in Eggs.