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Easter sour rye soup

2 hours
4 portions


  • 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


Step 1

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.

Step 2

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. 

Step 3

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.

Step 4

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. 

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