Sourdough soup (White borscht)

Sourdough soup (White borscht)

4.5 10 évaluations

Préparation 20min

Total 96h 30min

4 portions

Ingrédients

Sourdough starter

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

Soup

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

Niveau

facile

Infos nut. par 1 portion

Sodium 691.3 mg

Protides 19.7 g

Calories 2428.9 kJ / 580.5 kcal

Lipides 32.2 g

Fibre 4.2 g

Graisses saturées 10.4 g

Glucides 52.8 g

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Également présenté dans

Easter around the world 28 Recettes
Australie et Nouvelle-Zélande

Polish cuisine: Dinner and sides 8 Recettes
Australie et Nouvelle-Zélande

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