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Prep:25 min
Cook:30 min
Total:55 min
Traditional Polish sour rye soup made with fermented rye starter, served in bread with white sausage, crispy bacon and egg.
A hearty and aromatic soup with a slightly sour taste, often served in traditional inns and during Easter.
Ingredients
4
1.5 l hot meat broth (made with smoked meat)
1 l sour rye starter
300 g raw white sausage
150 g smoked bacon
1 teaspoon marjoram
salt and pepper to taste
some grated horseradish
100 ml 18% cream
2 eggs
4 small round sourdough bread loaves
Preparation
Heat the hot meat 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 and add a little grated horseradish.
Blanch the raw white sausage in a separate pot.
Remove the casing from the sausage.
Slice the sausage.
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.
Cut off the top of the bread loaves and hollow out the inside.
Pour the hot soup into the bread, add the egg halves and the previously prepared crispy bacon and serve.
Notes
It is best to use a small round sourdough bread loaf with a thick crust – the cut top can serve as a lid.
To prevent the bread from becoming soggy, you can bake it for a few minutes after hollowing it out.
