Ingredients

• 1 bundle of root vegetables (carrots, parsnips, celery root)
• sprig of parsley leaves
• 1 onion
• 1 garlic clove
• 50 g smoked bacon or pork belly
• 6 pieces of dried porcini mushroom
• seasonings: 1 and 1/2 teaspoons salt, a few peppercorns, 2 bay leaves, 5 allspice berries
• 500 g raw white sausage
• 500 g potatoes
• 2 teaspoons dried marjoram
• freshly ground pepper
• 500 ml sour rye bran
• optional - 150 ml 30% sour cream

Preparation

1. Place in a large pot: peeled and rinsed root vegetables, a sprig of parsley leaves, unpeeled rinsed onion, unpeeled garlic, bacon, dried porcini mushrooms, and seasonings. Pour in 2 liters of cold water and bring to a boil, reduce heat, cover and cook for about 30 minutes. Set aside for 5 minutes, then strain through a sieve into a clean pot.
2. Add the sausage and peeled potatoes cut into cubes. Cook covered for about 20-25 minutes. About 5 minutes before the end, add marjoram and season with freshly ground pepper.
3. Cut the sausage into slices (if it was in a natural casing, no need to peel it), return to the soup. Also add the cooked carrot sliced thin or grated on a grater, cooked mushrooms, and pork belly cut into pieces.
4. Add the sour rye bran (shake the bottle well before use to mix thoroughly) and cook the soup on minimal heat for about 2 minutes. At the end you can add sour cream.