Easter sour soup

  • Stopień trudności



2 l broth with meat and vegetables
1 l żuru (leaven rye flour),
50 grams of raw white sausage,
35 grams of sausage Polish raw
4 hard boiled eggs,
1/2 cup thick sour cream,
1 medium onion,
7 cloves of garlic,
4 bay leaves,
2 tablespoons dried Marjoram,
10 balls of allspice,
10 grains of black pepper,
salt and freshly ground pepper to taste


Broil the onion in a frying pan without fat. Pour sausage hot Bouillon, add the onion, bay leaf and Peppercorn. Cook 30 min. Remove the onion, pour the sourdough and simmer for 20 min. Remove sausage soup, strain. Add przeciśnięty by the crushed garlic, cream and Marjoram. Season with salt and pepper to taste. The sausage cut into thin bars. Add to the work. Bring to a boil. Serve with egg halves, counting one per serving.

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