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Sour rye soup with white sausage

Pikantne Soups Easter Regional Cuisine of Poland 120 min Medium 24 wyświetleń ~46.52 PLN * - (0)
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Description

Traditional sour rye soup is an essential, slightly sour Easter soup with white sausage and egg, popular throughout Poland, especially in Silesia and central regions. This recipe combines a full, meaty broth from ribs, a delicate texture thickened with a light roux and creamy sour cream, along with the characteristic acidity of homemade sourdough. Serve with halved hard-boiled eggs, a slice of rye bread or white bread, sprinkled with fresh dill and possibly grated horseradish for a spicy touch. The dish has a rich aroma of smoked meat, herbs (marjoram), and a subtle, pleasant acidity from the sourdough — visually, it looks rustic: a white-cream broth with slices of sausage and yellow-white halves of eggs.

Ingredients Used

Ingredients (22)

Servings:
6
  • Rye sourdough 800 ml
  • White sausage 800 g
  • Pork rib 500 g
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Carrot 2.5 szt. (~200 g)
  • Celery 100 g
  • Potatoes 3 szt. (~450 g)
  • Chicken egg 6 szt. (~360 g)
  • Wheat flour 30 g
  • Butter 30 g
  • Rapeseed oil 30 g
  • 18% cream 200 ml
  • Apple cider vinegar 20 ml
  • 🌿 Przyprawy
  • Parsley 150 g
  • Marjoram 4 g
  • Bay leaf 6.7 szt. (~2 g)
  • Allspice (berries) 3 szt. (~3 g)
  • Salt 10 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Dill 1.5 pęczki (~30 g)
  • Grated horseradish 50 g
💰 Szacowany koszt dania: ~46.52 PLN (7.75 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Broth

1

Prepare the broth: rinse the rib thoroughly under cold water. In a large pot (preferably 4–5 l), place the rib and cover it with cold water so that the meat is submerged (about 2–2.5 liters). Place it over high heat and bring to a boil. When foam appears, reduce the heat and skim off the foam with a slotted spoon. Lower the heat to low and simmer gently for 60–80 minutes, until the meat starts to pull away from the bone (check with a fork).

Ingredients: pork rib, Bay leaf, Salt
Use a large enamel or stainless steel pot. Skimming the foam is important for the clarity of the broth. Do not boil vigorously – simmering gives a clear broth.
2

Add the vegetables: to the boiling broth, add whole carrots, parsley, pieces of celery, and unpeeled, halved onions. Cook for another 25–30 minutes until the vegetables are soft (check softness with a fork).

Ingredients: Carrot, Parsley, Celery, Onion
Use a slotted spoon to scoop out the vegetables. Add the vegetables to the boiling broth, not to cold water, to preserve the flavor.
3

Remove the rib and vegetables: transfer the meat and vegetables to a plate. Take out the bones and set the meat aside to cool slightly. Strain the broth through a sieve into another pot to make it clear. If necessary, season with a small amount of salt.

Ingredients: pork rib
Use a fine-mesh strainer and a large bowl. The meat does not need to be hot when cutting — it is easier to cut when it is slightly warm.

Preparation of white sausage

4

Prepare the white sausage: gently prick the sausage with a fork in several places to prevent it from bursting. Place the sausage in a pot with the prepared hot broth (not boiling) and cook on very low heat for 12–15 minutes — until it is hot in the center and firm.

Ingredients: White sausage
Use a kitchen thermometer: the internal temperature of the sausage should reach about 75°C. If you don't have a thermometer, cut one piece in the thickest part and check if the juices are clear.

Eggs

5

Cook the eggs hard-boiled: place the eggs in a pot with cold water, making sure they are covered. Bring to a boil over high heat, and once boiling, cook for 9 minutes. After this time, transfer the eggs to cold water and chill for 5 minutes. Peel and cut in half just before serving.

Use a spoon to gently place and remove the eggs. Cooling in cold water makes peeling easier and stops the cooking process.

Sautéing onions and roux

6

In a pan, heat the rapeseed oil. You can sauté the halved onion cut side down until it lightly caramelizes and gives a more intense color to the broth (2–3 minutes). In another vessel, prepare a light roux: melt the butter in a small pan, add the flour, and stir for 2–3 minutes until the roux is light golden, being careful not to burn it. Slowly pour in 2–3 ladles of hot broth into the roux, vigorously mixing with a whisk until a smooth, lump-free emulsion forms.

Ingredients: Rapeseed oil, Onion, Butter, Wheat flour
Use a pan with a diameter of 24–26 cm for the onions and a small saucepan for the roux. A whisk or a whisking tool is best for mixing the roux, which minimizes lumps.

Thickening and seasoning

7

To the prepared, drained broth, add the roux mixed with a small amount of broth and stir well. Add the diced potatoes and cook on low heat for about 12–15 minutes, until the potatoes are soft. Then gradually pour in the rye sourdough: add 100 ml at a time, stirring and checking the taste after each addition. Do not bring to a rapid boil after adding the sourdough — cook only on very low heat for 8–10 minutes.

Ingredients: Wheat flour, Rye sourdough
The temperature and timing of adding the sourdough are crucial: rapid boiling can weaken the flavor of the sourdough. I suggest tasting the soup after each added portion of sourdough to achieve the desired acidity.
8

Temper the sour cream: in a small bowl, mix 3–4 tablespoons of hot broth with the entire 18% sour cream to prevent curdling. Pour the tempered sour cream into the pot with the sour rye soup, stirring. Add marjoram, freshly ground pepper, and check the salt level. If the soup is too sour or needs a flavor boost, add apple cider vinegar by the teaspoon, stirring and tasting.

Ingredients: 18% cream, Marjoram, Black pepper, Apple cider vinegar, Salt
Always temper the cream: without this, it may curdle. Add the vinegar very slowly — it's better to add too little than too much.

Assembly

9

Cut the meat from the ribs into pieces and slice the cooked white sausage. Add the meat and sausage slices to the pot for the last 5 minutes of cooking to heat them up and infuse them with the soup's flavor.

Ingredients: White sausage, pork rib
Do not cook the sausage too long after slicing, as it will become dry. Heat it gently for a few minutes.

Serving

10

Serve the sour rye soup hot: place 1–2 slices of sausage and half a hard-boiled egg in each bowl. Pour hot sour rye soup over it and generously sprinkle with chopped dill. You can serve an additional teaspoon of freshly grated horseradish on the plate if you like a spicy touch.

Ingredients: Dill
Use a large ladle for even pouring. Serve with a slice of fresh rye bread. Additionally, you can add grated horseradish to enhance the flavor/texture.

Final tips

11

Taste the soup again before serving and adjust the seasoning: if the sour rye soup is too mild — add 1–2 teaspoons of sourdough or a bit of vinegar; if it's too sour — add some tempered sour cream or a pinch of sugar. Make sure the soup is served hot, but not boiling (the sourdough and sour cream lose their aroma when boiling intensely).

Ingredients: Rye sourdough, 18% cream, Apple cider vinegar
Always taste the soup at the end of cooking. Avoid intense boiling after adding the sourdough and cream.

Fun Fact

💡

Sour rye soup has its roots in Slavic cuisine — it used to be made from leftover bread and rye flour. In many regions of Poland, it was served with egg and meat as a holiday dish and after a long fast.

Best for

Wielkanoc Świąteczny obiad Rodzinne spotkanie

Tips

🍽️ Serving

Serve the sour rye soup in deep plates with slices of white sausage and halved eggs, sprinkled with fresh dill. A slice of rye bread or homemade sourdough bread pairs wonderfully with the soup. For a more rustic effect, serve in bread bowls.

🥡 Storage

Store in the refrigerator for 2-3 days in an airtight container. Reheat slowly over low heat, avoiding a vigorous boil to preserve the flavor of the sourdough and prevent the cream from curdling. It can also be frozen without the addition of cream (for up to 2 months); after thawing, temper with cream before serving.

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