Polish Sour Rye Soup with Sausage and Marjoram
Tangy Polish rye soup with white sausage, mushrooms, and marjoram—hearty, flavorful, and finished with creamy richness.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ioanacooks.com.
Cooking tools:
- Pot
- Ladle
- Slotted spoon
- Cutting board
- Chef's knife
- Garlic press
- Measuring spoon
- Whisk
- Mixing bowl
- Stove
- Spoon
- Colander
- Measuring cup
Ingredients
- 4 Polish white sausages (biała kiełbasa), baked
- 1 litre water
- A few dried porcini mushrooms (bay boletes)
- 2 bay leaves
- A few whole allspice berries
- 3 cloves garlic, crushed
- 1/2 litre rye sourdough starter
- 1 tablespoon dried marjoram
- Salt, to taste
- 120 millilitres cream (18% fat)
- Boiled potatoes, peeled and sliced
- Hard-boiled eggs, halved
- Fresh marjoram leaves, for garnish
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