Recipe for Polish Sour Rye Soup

This Polish soup uses fermented rye flour and smoked sausage for a sour flavor.

Ingredients

Base

• 500 milliliters fermented rye starter
• 2 Liters water
• 2 bay leaves
• 5 grams marjoram

Meat

• 300 grams smoked sausage, sliced
• 100 grams smoked bacon, diced
• 4 boiled eggs

Preparation

Cooking

1. Boil the water with bay leaves and marjoram in a large heavy pot
2. Fry the bacon and sausage in a pan until the fats have melted
3. Add the meat to the pot and simmer for twenty minutes for flavor

Finishing

1. Shake the rye starter and pour it into the pot while stirring well
2. Simmer for ten minutes until the soup thickens and smells like sour bread
3. Season with salt and add halved boiled eggs to the bowls before serving

Tips

• Rub the dried marjoram between your palms to release the oils and aroma
• Ensure the rye starter is at room temperature before adding it to the pot
• Serve with a side of rye bread and a dollop of horseradish