Sour Rye Soup
Sour rye soup is a recipe with fresh ingredients from the grain category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g rye groats
- 1 onion
- 400 g waxy potatoes
- 2 Garlic cloves
- 150 g Polish sausages (e.g., Krakauer)
- 2 tbsp Vegetable oil
- 400 ml meat broth
- 1 tsp dried marjoram
- Salt
- black pepper (ground)
- a handful of meadow foam herb (young leaves)
Instructions
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1.
Place 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, then tie the parchment to the rim with string or a rubber ring. Let it ferment at room temperature for 2–3 days.
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2.
Peel and dice the onion, potatoes, and garlic. Slice the sausages and sauté them with the vegetables in hot oil in a pot. Deglaze with broth, add marjoram, cover, and simmer gently for about 20 minutes.
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3.
Add the sour groats to the soup and let it simmer for another 5 minutes. Add more broth if needed. Chop the meadow foam herb, stir into the soup, season with salt and pepper. Serve in bowls.
