Clean the parsley root, cut into cubes, peel and dice the potatoes. Loosen the pomegranate seeds.

1 Finely chop the onion and sauté in the olive oil until translucent, add the parsley root and potatoes and deglaze with white wine and stock. Let simmer for 20 minutes.

Meanwhile, cut the remaining onions into thin rings and put them in a plastic bag. Add 1 teaspoon of salt and the sugar and shake everything well. Let it sit for 5 minutes.

Add flour and starch, shake again. Then pour the onions into a sieve so that the excess flour is removed.

Heat the clarified butter and fry the onion rings in it.

Make spice oil from oil and fresh dill - it tastes best when it has been able to permeate a few days in advance.

Add the cream to the soup and mix with a hand blender. Season to taste with salt and pepper. Serve with yogurt, pomegranate and onion rings.

Mix the sourdough ingredients together and let ripen for 20 hours at room temperature.

Process all ingredients for 5 minutes on the lowest setting and a further 2 minutes on the second setting to form a slightly sticky dough (dough temperature approx. 28 ° C).

Let the dough rest for a total of 90 minutes at approx. 20 ° C

After 45 minutes, knead the dough until it is round and put it in a well-floured proving basket with the end facing down. Let rest for another 45 minutes at 20 ° C.

Preheat the oven to 250 ° C. Bake the bread at a high temperature with steam, then lower the temperature to 220 ° C and finish baking - a total of 50 minutes.