Fermented rye soup
Ingredients
- 1.5 liters broth or meat stock
- 400 g smoked ribs or pork bones or smoked or cooked bacon
- 500 g white kielbasa (white or cooked)
- approx. 250-500 ml sour rye starter from a bottle
- 1-2 teaspoons dried marjoram
- 1 clove garlic
- 6 tablespoons sour cream 18% or 30% (for soups and sauces)
And
- cooked eggs
- bread e.g. homemade
Preparation
- Bring broth or stock to a boil with the addition of smoked ribs cut into 2-3 pieces or bones or bacon cut into 4 pieces. Cook for about 20 minutes.
- Add raw white kielbasa, reduce heat and cook on low heat for about 20 minutes.
- Add the sour rye starter (preferably gradually, tasting the stock) and cook for about 10 minutes. In the meantime, add marjoram and garlic prepared as follows: place unpeeled garlic on a small skillet and roast it for about 10 minutes, then gently crush.
- Remove the soup from the heat. Add cream and season if necessary with salt and pepper.
- Remove kielbasa from the soup, slice it, put it back in the pot with the soup (part of the kielbasa can be roasted according to the instructions below).
- Serve with boiled egg and bread.
Tips
Sour rye starter from a bottle is best
added gradually
, as some starters can be quite sour.
The soup can be seasoned with horseradish. You can add boiled carrot sliced into slices to the broth.
How to roast kielbasa from the soup
(white, cooked in stock): make cuts in it with a knife, arrange in a heat-resistant dish or on a baking sheet and place in a preheated 220 degree C oven. Bake for about 15 minutes until brown. Serve with onion glazed in oil or oil with the addition of bacon removed from the stock.
After cooking, the kielbasa can also be
pan-fried
: slice or cube and fry in a pan. This fried kielbasa can be added back to the soup.