Soup with Egg and Polish Sausage

Ingredients

• 100 g rye groats
• 1 Carrot
• 1 onion
• 100 g waxy potatoes
• 2 Garlic cloves
• 200 g Polish sausage
• 2 tbsp plant oil
• 400 ml Vegetable broth
• 1 tsp dried marjoram
• 2 Eggs
• 100 g Sour cream
• Salt
• pepper (ground)
• fresh chopped parsley
• cress

Instructions

1. 1.

   Put the groats in a mason jar and pour about 400 ml warm water over them. Cover the vessel with parchment paper, puncture small holes with a needle beforehand. Tie the parchment to the rim of the container with string or a rubber ring and leave it to ferment at room temperature for 2–3 days.

2. 2.

   Peel and dice the carrot, onion, potato, and garlic. Slice the sausage and sauté it with the vegetables in a pot. Deglaze with broth, add marjoram, and simmer gently for about 20 minutes.

3. 3.

   Hard‑boil the eggs, cool them, peel, and halve them.

4. 4.

   Add the sour rye soup to the pot and let it cook for another 5 minutes. Add more broth if needed. Remove from heat, stir in the sour cream, season with salt and pepper. Divide into bowls, place the egg halves on top, garnish with fresh herbs, and serve.