To

Ingredients for 4 servings:

• 100 g rye meal
• 2 cloves garlic
• 500 ml water, boiled
• 300 g potatoes
• 3 onions
• 4 eggs
• 200 g smoked meat (e.g. sausage, ribs, bacon)
• 1 ½ liters of water
• marjoram
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest period approx. 3 days; Cooking/baking time approx. 2 hours; Total time approx. 3 days 2 hours 30 minutes

Polish sourdough soup

First, make the gravy. To do this, place the rye flour, garlic, and cooled boiled water in a glass container and cover with a kitchen towel. Then let it stand at room temperature for 2-3 days until it begins to ferment and develops a pleasantly sour aroma. To prepare the soup, bring the water and meat to a boil and let it simmer for about an hour. In the meantime, peel the potatoes and onions and chop them into small pieces. Hard-boil the eggs, peel them, and quarter them. Then add everything to the pot with the gravy and let it simmer for another hour. Finally, season with marjoram, pepper, and salt.