Easter sour rye soup
Ingredients
- Hortex vegetable strips 1 package
- Rye flour 50 g
- Boiled water 250 ml
- Garlic 2 cloves
- Bay leaves 2 leaves
- Allspice berries 3
- White sausages 3
- 18% sour cream for soups 100 ml
- Potatoes 2
- Bay leaves 2-3 leaves
- Allspice berries 3-4
- Hard-boiled eggs for serving
- Salt, pepper
Preparation
To prepare sourdough for sour rye soup, pour the flour into a sterilised and dry jar, pour in lukewarm boiled water and mix thoroughly. Leave it in a warm place for a day, covering the jar with gauze but not sealing it tightly.
On the second day, add the spices and crushed garlic to the sourdough. Again, cover the jar with gauze and leave it in a warm place for 2 days. If you prefer a milder-tasting soup, use the sourdough after 3 days. Otherwise, leave it for another 3 days, stirring it daily with a wooden or plastic spoon.
Boil the white sausage with the vegetables in about 2 litres of water. Add the spices and diced potatoes. Cook for a while, then remove the sausage from the pot, slice it and return it to the pot.
When the vegetables become soft, pour in the sourdough and bring it to a boil again. Serve the soup with a hard-boiled egg and you can also add a spoonful of sour cream.
