Sour rye soup in bread
Sour rye soup in bread is a unique dish that combines traditional taste with spectacular presentation. Polish sour rye soup recipe, prepared on the basis of white sausage, with the addition of eggs, garlic and horseradish, delights with its taste and simplicity of preparation. Served in a crispy, hollowed-out loaf of bread, soup becomes not only a delicious but also visually attractive dish, ideal for festive occasions, such as Easter, or as a warming meal every day. It is a quick and easy way to surprise family or guests with a traditional, yet original dish.
Recipe for rye soup in bread
Ingredients
Ingredients for sour rye soup
- 2 liters of broth or meat stock
- 500 g white sausage
- 500 ml of rye soup (rye sourdough)
- 2 teaspoons dried marjoram
- 2 cloves of garlic
- 2 tablespoons horseradish
- 2 tablespoons of cream 18%
- pepper
- salt
Bread bowls
- 8-10 small breads for the sour soup
Instructions
Preparation of sour rye soup
Pour vegetable or meat broth into the pot. Add sliced sausage. Cook for 10 minutes.
Then pour in the ready leaven, Pour in the leaven to taste depending on how sour you want the soup to be. Add crushed garlic, horseradish and marjoram. Cook for 15 minutes.
In a small bowl, mix 2 tablespoons of cream with a few tablespoons of hot broth. Add to the żurek. Season with salt and pepper.
Serve in toasted bread with hard-boiled eggs.
Baking bread
Cut off the top of the loaves and carefully scoop out the flesh from the center. Place in the oven for 20 minutes at 160 C.
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