Polish-Style Sour Rye Soup

Ingredients

• 100 g rye groats
• 1 Carrot
• 1 onion
• 100 g waxy potatoes
• 2 Garlic cloves
• 80 g smoked pork belly
• 1 tbsp Vegetable oil
• 500 ml vegetable broth
• 1 tsp dried marjoram
• 100 g Sour cream
• Salt
• black pepper (ground)
• 2 tbsp parsley strips

Instructions

1. 1.

   Place the rye groats in a jar and pour about 400 ml warm water over them. Cover the vessel with parchment paper, puncture small holes with a needle, then secure the paper with a string or rubber ring around the rim and let it ferment at room temperature for 2–3 days.

2. 2.

   Peel and dice the carrot, onion, potato, and garlic. Cut the pork belly into small cubes.

3. 3.

   Sauté the pork belly in a pot with 1 tbsp oil until crispy, add the onion and cook until golden brown. Remove and drain on kitchen paper.

4. 4.

   Add the vegetables to the pot, sauté briefly, then deglaze with broth. Add marjoram and simmer over medium heat for about 20 minutes. Puree finely, stir in the sour rye soup base, and simmer for another 5 minutes. Stir in sour cream, remove from heat, and season with salt and pepper.

5. 5.

   Serve on plates, topped with the pork‑onion mixture and parsley strips.