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Sourdough soup (White borscht)

Sourdough soup (White borscht)
4.5 10 évaluation
Préparation 20min
Total 96h 30min
4 portions
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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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