SOUR SOUP
Ingredients:
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100g bacon or sausage
1 bottle of rye flour leaven
1 liter vegetable broth
1 dried mushroom
1 clove of garlic
1 tablespoon of grated horseradish
4 potatoes
2 eggs
1/2 teaspoon of marjoram
1 tablespoon of lemon juice,
salt, pepper and sugar
A method of preparing:
1. Cut bacon or sausage pieces into cubes and fry in a pan.
2. The white sausage should be put in a boiling soup
3. Add the fried bacon or sausage, potatoes, crumbled dried mushroom, season with
salt and pepper, to the vegetable broth, cook 15 minutes.
4. Season with marjoram, crushed garlic, a spoon of horseradish, lemon juice and
sugar, and preferably a spoonful of honey.
5. mix, heat but do not boil.
6. Boil the eggs firmly, cool, peel the shells, cut into quarters.
7. Add eggs to the tubes (add if we have a cooked white sausage). The soup can also
be seasoned with two tablespoons of cream and sprinkled with fresh herbs
Recipe for sourdough:
Two glasses of rye flour brew with boiling water, so as to obtain a thin cake. When it
cools down, add a liter of lukewarm water and crust of wholemeal bread. set aside in
a glass jar covered with gauze for three days in a warm place. It can be stored to two
weeks in corked bottles.