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–+ servings

Sour Rye Soup in Bread

A delightful dish combining sour rye soup with sausage and hard-boiled eggs, served in a rustic loaf of bread for a hearty Eastern European meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Lunch, Soup
Cuisine: Eastern European
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 loaf Chleb żytni (preferably rustic)
  • 1 liter Żurek (store-bought or homemade)
  • 200 g Kiełbasa (preferably white or smoked)
  • 2 eggs Jajka na twardo
  • 1 teaspoon Majeranek
  • Sól (to taste)
  • 1 clove Czosnek (optional, for flavor)
  • 1 small Cebula (optional, for flavor)

Method
 

Preparation
  1. Mix rye flour with water to prepare the sourdough starter and let it sit in a warm place for 3-5 days.
Cooking
  1. In a pot, boil water and add the sourdough starter and spices. Cook for about 30 minutes.
  2. Add sliced sausage, garlic, and onion into the pot and cook for a few more minutes.
Serving
  1. Cut off the top of the bread loaf and scoop out the inside.
  2. Fill the hollowed-out bread with the soup, add slices of sausage, and quarters of hard-boiled eggs. Sprinkle with marjoram.
  3. Serve fresh and warm with the bread pieces for dipping.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 10gSaturated Fat: 3gSodium: 800mgFiber: 5gSugar: 2g

Notes

For a richer flavor, use homemade sourdough starter. Feel free to adjust the seasoning to your taste by adding more garlic or herbs. Use a crusty bread for more texture. If you want a thicker soup, let it cook for a few more minutes to reduce.

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