Sourdough soup (White borscht)
TM6 TM5 TM31

Sourdough soup (White borscht)

4.5 (10 ratings)

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

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

Nutrition
per 1 portion
Calories
2428.9 kJ / 580.5 kcal
Protein
19.7 g
Carbohydrates
52.8 g
Fat
32.2 g
Saturated Fat
10.4 g
Fibre
4.2 g
Sodium
691.3 mg

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