Polish Sourdough Soup in Bread Bowls

Surprise your family — prepare a traditional Polish soup with an unusual taste! This is a very tasty dish, a little reminiscent of hodgepodge, but not much. Donʼt be put off by the long preparation time for sourdough — itʼs worth it, and it doesnʼt require any effort on your part. Just a little patience. The soup is not only tasty, but also filling, and served in bread will definitely surprise your whole family or guests.
cook time: 121h 40 min
Gavin Tanner
Polish Sourdough Soup in Bread Bowls

Nutrition Facts (per serving)

83
Calories
6g
Fat
4g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Bread 6 g

For sourdough:

Rye flour 0.5 cup
Water 550 ml
Black bread 1 g
Garlic 1 clove

For the soup:

Water 2 l
Sausage 300 g
Onion 300 g
Carrot 200 g
Bay leaf 2 pc
Carnation 5 pc
Peppercorns 5 pc
Sunflower oil 3 tbsp
Dry marjoram 0.5 tbsp
Garlic 4 clove
Pork belly 300 g
Potato 0.5 kg
Salt 0.5 tsp
Chicken eggs 3 pc
Parsley 10 g
Dill 10 g
Sour cream 250 g

Recipe instructions

Step 1

Step 1
Required ingredients.

Step 2

Step 2
Stirring constantly, pour boiling water into the rye flour. Place a slice of rye bread in a bowl, add a clove of garlic (peeled, but whole). Cover with a lid and place in a warm place for 5 days.

Step 3

Step 3
Strain the finished starter through several layers of gauze.

Step 4

Step 4
Place raw sausages, a whole unpeeled onion, half a carrot (need to be peeled), bay leaf, cloves and black peppercorns into the pan. Fill the contents of the pan with water and cook everything for half an hour after boiling over moderate heat.

Step 5

Step 5
Heat vegetable oil in a frying pan, add the remaining diced onion and fry for 5 minutes. Add the remaining chopped carrots and fry everything together for another 5 minutes. Add half the marjoram and garlic, previously finely chopped. Fry the contents of the pan for 1 minute.

Step 6

Step 6
Cut the brisket into large cubes, place in a frying pan, and fry it along with the vegetables for 5 minutes.

Step 7

Step 7
Remove the sausage from the broth and cut it into wide slices.

Step 8

Step 8
Wash and peel the potatoes, cut into large cubes. Place the potatoes in the broth and cook over medium heat for 15 minutes.

Step 9

Step 9
Add the fried brisket and vegetables and cook for another 10 minutes.

Step 10

Step 10
Pour in the starter and cook for 5 minutes. Taste the soup for salt and add more if necessary.

Step 11

Step 11
Add the remaining marjoram and chopped garlic, cook for 4 minutes.

Step 12

Step 12
Boil hard-boiled eggs.

Step 13

Step 13
Chop fresh herbs.

Step 14

Step 14
Cut off the top of the bread, remove the pulp, and fry in the oven. Or divide the soup into serving bowls. In each serving, add half a boiled egg, chopped herbs and sour cream.

Additional rubrics

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