Sourdough soup (White borscht)
TM6 TM5 TM31

Sourdough soup (White borscht)

4.0 (1 rating)

Ingredients

Sourdough starter

  • 150 g wholemeal plain flour
  • 1000 g warm water
  • 45 g rye bread (approx. 2-3 slices), cut into quarters
  • 1 garlic clove, cut into slices

Soup

  • 8 slices dried porcini mushrooms or dried shiitake mushrooms, cut into thirds
  • 1100 g water
  • 4 eggs
  • 70 g brown onion, cut into halves
  • 2 garlic cloves
  • 20 g olive oil
  • 150 g bacon, cut into cubes (1 cm)
  • 100 g chorizo sausage or Polish sausage, cut into slices (0.5 cm)
  • 200 g potatoes, peeled and cut into cubes (1 cm)
  • 2 tbsp Vegetable stock paste (see Tips)
  • 2 dried bay leaves
  • 3 allspice berries
  • ¼ tsp sea salt
  • ¼ tsp ground black pepper
  • 2 tsp dried marjoram
  • 1 tsp fresh horseradish, grated (optional)
  • 50 g sour cream

Nutrition
per 1 portion
Calories
2294 kJ / 546 kcal
Protein
22 g
Carbohydrates
41 g
Fat
31 g
Saturated Fat
11.5 g
Fibre
7.8 g
Sodium
2735.7 mg

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