Recipes | Eco sour rye soup with fermented rye
| Ingredients for 6 servings: |
|---|
| 250 – 500 ml fermented rye |
| 2 l vegetable stock |
| 2 pieces dried mushrooms |
| 2 bay leaves |
| 3 pcs allspice |
| 5 pcs black pepper, |
| 1/2 teaspoon salt |
| 1/2 teaspoon sugar, pinch of cumin, |
| 1/3 teaspoon freshly ground pepper, |
| 2 teaspoons dried marjoram + for serving: |
| 500 g raw white sausage |
| 2 teaspoons grated horseradish |
| 5 tablespoons heavy (30%) cream |
Preparation:
Sour rye soup is a mixture of rye flour and water, left to ferment for a couple of days. It is possible to purchase a good bottled liquid soup base in almost every store, but it is worth buying ecological sour rye soup, for example, in a healthy food store. Stock: Peel the carrots and parsley, wash the onion, leek and parsley leaves. Put all vegetables in a pot, add 2 l of water, dried mushrooms, one garlic clove, bay leaves, allspice, black pepper, salt, sugar, cumin. Bring to boil, then cook for approx. 30 minutes.
Add the raw white sausages to the hot stock and cook covered on a lower flame for approx. 15 minutes. Drain the stock into a new pot and add the carrots and white sausage (you can cut and add half to the soup and prepare the rest according to the recipe below, serve with sour rye soup or as a separate dish). The rest of vegetables from the stock will not be necessary.
Add the soup base, shaken and stirred. Add the marjoram, pepper, grated horseradish and a clove of garlic (you can roast it in a small pan for approx. 15 minutes on low heat).
Add the cream, add salt to taste and bring to boil, then let it simmer for 2-4 minutes, during which it will thicken thanks to the flour in the soup base.
Serve with hard-boiled eggs cut into quarters, white sausage and dried marjoram sprinkled on the top and garnish with fresh marjoram.
