Traditional Polish Sour Rye Soup in Bread with White Sausage and Bacon

Name: Traditional Polish Sour Rye Soup in Bread with White Sausage and Bacon
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 l meat broth; 1 l rye starter; 300 g raw white sausage; 150 g bacon; 1 tsp marjoram; salt and pepper; horseradish to taste; 100 ml 20% cream; 2 egg

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Traditional Polish Sour Rye Soup in Bread with White Sausage and Bacon — photo 2

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Sour rye soup made with fermented rye starter, white sausage, crispy bacon, and egg — a hearty, aromatic soup with a slightly sour taste.

Total0:3535 min

Prep0:2525 min

Wait0:1010 min

Servings44

Per serving900 kcal900 kcal

Meat broth1.5 l

Rye starter1 l

Raw white sausage300 g

Bacon150 g

Marjoram1 tsp

Salt and pepper

Horseradishto taste

20% cream100 ml

Egg2 pcs

Ingredients

Preparation

Meat broth1.5 l

Rye starter1 l

Raw white sausage300 g

Bacon150 g

Marjoram1 tsp

Salt and pepper

Horseradishto taste

20% cream100 ml

Egg2 pcs

Heat the broth in a large pot.

Slowly pour the sour rye starter into the hot broth while stirring and adjusting the sourness to taste.

Add marjoram. Season with salt and pepper.

Add grated horseradish to taste.

Cook the white sausage in a separate pot for about 15-20 minutes.

Remove the casing from the sausage and slice it.

Add the sausage to the soup.

Cut the bacon into strips.

Fry the bacon in a pan until the fat renders and the bacon becomes crispy.

Mix the cream with a few tablespoons of hot soup and add it to the pot.

Boil the eggs until hard.

Cut the eggs in half.

Serving

Serve the rye soup with egg halves and crispy bacon.

For an impressive presentation, you can serve the soup in small round sourdough bread loaves. Cut off the top, hollow out the center, and pour in the hot soup just before serving.