Sour rye soup with egg and sausage recipe

  • Serves 6
  • 20mins to prepare, plus 4 days to ferment and 1hr 20mins to cook
  • 281 calories / serving
  • Healthy
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Sour rye soup with egg and sausage (h)

Start by making the rye sour, about 4 days before you make the soup. Mix the rye flour and blood-temperature water in a large bowl. Cover with a tea towel and set aside to ferment in a warm place (an airing cupboard is good) for 4-5 days.

Once the rye sour is ready, make the soup. Place the onion, carrots, celeriac, and leeks in a large saucepan and cover with 2 litres water. Bring to the boil and simmer for about 30 minutes. Add the sausage and cook for 20 minutes more. Set aside to cool then strain through a sieve into a new pan. Discard the vegetables, but reserve the sausage and slice thickly.

Skim any fat off the stock and add the fermented rye sour and the potatoes. Bring to the boil and simmer for about 15 minutes, until the potatoes are just cooked.

Make a paste by mixing the 20g plain flour with a little water. Briskly whisk this into the soup with the crushed garlic, the oregano and plenty of seasoning. Simmer for another 5-10 minutes, stirring often, until the potatoes are very tender and the soup is thickened. Add the sausage and warm through. 

Meanwhile, cover the eggs with plenty of cool water in a small saucepan and bring to the boil. Simmer for 8 minutes then run briefly under cool water, peel and halve.

Serve each bowl of soup topped with a halved egg. Accompany with rye bread. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • For the ‘kwas’ or rye sour

  • 40g rye flour
  • 400ml water, boiled and cooled to blood-temperature
  • For the soup

  • 1 onion, roughly chopped
  • 2 carrots, roughly chopped
  • 200g celeriac, peeled and roughly chopped
  • 1 leek, trimmed and roughly chopped
  • 300g fresh white Polish sausage (Kielbasa biala) or plain pork sausage
  • 2 large, floury potatoes, peeled and diced
  • 1 garlic clove, crushed
  • 1tsp fresh oregano leaves or 1/2tsp dried oregano
  • 20g plain flour
  • 3 large eggs
  • rye bread, to serve
  • Energy 1170kj 281kcal 14%
  • Fat 17g 24%
  • Saturates 6g 29%
  • Sugars 6g 7%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 21.4g Protein 12.6g Fibre 4.7g


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