why make this recipe
Sour Rye Soup in Bread is a delightful dish that combines flavors in a comforting way. It’s not just about the taste; it’s about the experience of enjoying soup served in a loaf of bread. This unique method adds an extra layer of flavor and makes for a great presentation. The combination of sour rye soup, sausage, and hard-boiled eggs creates a hearty meal that is perfect for lunch or dinner. Plus, it brings a touch of traditional Eastern European cuisine right to your kitchen!
how to make Sour Rye Soup in Bread
Ingredients:
- Chleb żytni – 1 loaf (preferably rustic)
- Żurek – 1 liter (store-bought or homemade)
- Kiełbasa – 200 g (preferably white or smoked)
- Jajka na twardo – 2 eggs
- Majeranek – 1 teaspoon
- Sól – to taste
- Czosnek – 1 clove (optional, for flavor)
- Cebula – 1 small (optional, for flavor)
Directions:
- Prepare the sourdough starter: Mix rye flour with water and let it sit in a warm place for 3-5 days.
- Cook the broth: In a pot, boil water, add the sourdough starter and spices, and cook for about 30 minutes.
- Add ingredients to the soup: Add sliced sausage, garlic, and onion into the pot and cook for a few more minutes.
- Get the bread ready: Cut off the top of the loaf and scoop out the inside.
- Serve the sour rye soup in bread: Fill the hollowed-out bread with the soup, add slices of sausage, and quarters of hard-boiled eggs. Sprinkle with marjoram.
how to serve Sour Rye Soup in Bread
Serve the Sour Rye Soup in Bread fresh and warm. Place the filled bread on a plate and cut the top into smaller pieces for dipping. This makes it easy for your guests to enjoy both the soup and the bread. A side salad or pickles can complement the meal nicely.
how to store Sour Rye Soup in Bread
If you have any leftover soup, store it separately in an airtight container in the refrigerator. The bread can also be stored, but it is best eaten fresh. If stored, keep the bread in a paper bag to avoid it getting too soggy. Reheat the soup when you're ready to enjoy it again.
tips to make Sour Rye Soup in Bread
- For a richer flavor, use homemade sourdough starter.
- Feel free to adjust the seasoning to your taste. Adding more garlic or herbs can enhance the flavor.
- Use a crusty bread for more texture and to withstand the soup.
- If you want a thicker soup, let it cook for a few more minutes to reduce.
variation
You can customize this recipe by adding different meats, such as ham or bacon. Adding vegetables like carrots or potatoes can also change the flavor profile and make the soup heartier.
FAQs
Can I use store-bought sour rye soup?
Yes, you can use store-bought sour rye soup to save time, but homemade is always a little better!
How long can I keep the sour rye soup in the fridge?
The soup can be stored in the refrigerator for up to 3 days. Just heat it up when you're ready to eat.
Can I freeze the sour rye soup?
Yes, you can freeze the soup. Just make sure it is in a freezer-safe container and consumed within 3 months for the best quality.
Sour Rye Soup in Bread
Ingredients
Method
- Mix rye flour with water to prepare the sourdough starter and let it sit in a warm place for 3-5 days.
- In a pot, boil water and add the sourdough starter and spices. Cook for about 30 minutes.
- Add sliced sausage, garlic, and onion into the pot and cook for a few more minutes.
- Cut off the top of the bread loaf and scoop out the inside.
- Fill the hollowed-out bread with the soup, add slices of sausage, and quarters of hard-boiled eggs. Sprinkle with marjoram.
- Serve fresh and warm with the bread pieces for dipping.
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