Sour Rye Soup with Grated Vegetables
Ingredients
- 1.5 liters water
- 1 mushroom broth cube
- a few pieces of dried porcini
- 200 g smoked bacon
- 1 large carrot
- 1 small parsley root
- a piece of celery
- 10 cm leek
- 2 allspice berries
- 1 bay leaf
- 1 tablespoon dried marjoram
- 300 ml sour rye (fermented) broth from a bottle
- 200 g white sausage
- 125 ml 18% sour cream from a carton
- parsley
- optionally 1 teaspoon grated horseradish
Preparation
- In a large pot, bring water to a boil with the broth cube. Add dried mushrooms cut into smaller pieces and smoked bacon cut into several smaller pieces. Cover and cook for about 20 minutes.
- Peel the carrot, parsley root and celery and grate on a grater with large holes. Carefully rinse the leek and cut lengthwise in half and then into slices. Add all vegetables to the pot. Add allspice and bay leaf and cook covered for about 10 minutes.
- Add the mixed sour rye from the bottle, dried marjoram and peeled and sliced sausage. Cook for about 5-10 minutes.
- Finally, add the sour cream, mix and remove from heat. Season with ground pepper and if necessary, salt.
- Add a tablespoon of chopped parsley. You can season with horseradish.
Tips
Żur (fermented) rye flour can be bought ready-made in stores (in refrigerators), preferably from local producers. You can also make your own ferment: pour 2/3 cup of rye flour into 500 ml of warm, filtered water, mix so no lumps form, add 2 allspice berries, crushed garlic and leave in a warm place for 3 days. Cover the top partially, loosely, to allow air flow.