Rye Soup

The base of this soup is a sour preparation made from rye flour. Vegetables and sausages are cooked in the soup, and it is served in hollowed-out rye bread bowls.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 90 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 120 g Carrot, fresh

  • 120 g Parsnip, fresh

  • 120 g Green, tuber

  • 120 g Leek

  • 1.5 l Water

  • 230 g Carniolan sausage

  • 450 g Potatoes, white

  • 2 pod Garlic, fresh

  • 1 teaspoon Salt, table

  • 3 pieces Egg, fresh

  • 6 pieces Bread, rye

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  • 170 g Flour, Whole wheat

  • 0.5 l Water

Steps

  1. Peel the garlic, finely chop it, and mash it slightly with salt in a bowl. Peel the potatoes, wash them, and cut them into 2 cm cubes. Clean the remaining vegetables, wash them, and cut them into smaller pieces. Wash the sausages. Place the eggs in a small pot and cover them with water. Bring the water to a boil, then remove from heat and let the eggs sit in the water for exactly 8 minutes. Cool the eggs under cold running water and peel them.

  2. Place a large pot of water and vegetables on the stove. Wait for the liquid to boil, then reduce the heat and simmer for 30 minutes. Add the sausage, increase the heat to bring it to a strong boil, then reduce the heat again and simmer for another 30 minutes. Remove the pot from the heat, take the sausage out of the soup, and slice it into rings. Strain the soup, mash the vegetables, and mix them into the strained liquid.

  3. Add the potatoes and the rye flour base. Place the pot with the soup back on the stove, wait for it to boil, then reduce the heat. Simmer for another 15 minutes. While constantly stirring, add the sausage rings and the mashed garlic with salt. Preheat the oven to 200 °C. Cut the tops off the rye bread bowls and hollow out the centers. Heat the hollowed-out bowls on a rack in the preheated oven for about 8 minutes.

  4. Cut the eggs in half lengthwise. Taste the soup and add salt if needed. Divide the soup into the warmed rye bread bowls. Add half an egg to each bowl and serve the prepared soup.

Nutrition Information (Per 100g)

  • Calories: 53.52 kcal
  • Fat: 1.52 g
    • Saturated Fat: 0.48 g
  • Carbohydrates: 7.59 g
    • Sugars: 0.66 g
  • Protein: 1.76 g
  • Fiber: 1.02 g

Advice

The soup can also be served in soup bowls along with slices of homemade rye bread.