Silesian Sour Rye Soup


Pour into the pot pre-cooked vegetable broth add bay leaf and allspice. Boil the broth. Cut into cubes bacon, sausage, onion, and fry in a pan then add to the broth. Bring to a boiling temperature. Pour the sourdough and boil again. Chop the garlic, add to the soup and season to taste with salt, pepper, marjoram, horseradish. Leave for 20 minutes on a low heat and season to taste. Serve with egg.

Ingredients

Ingredients for 3 liters of sour soup:

0.4 kg sausage

0.2 kg smoked bacon

0.1 kg onion

2.25 liter of vegetable broth

sourdough 0.75 liters

marjoram, pepper, salt, horseradish

one half of a hard-boiled egg per portion.

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