Ingredients
Scale
- 2 cups fermented rye flour
- 6 cups water
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon marjoram
- 4 potatoes, diced
- 1 cup kielbasa, sliced
- 4 hard-boiled eggs
- 1 cup sour cream
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, combine water, onion, garlic, bay leaf, and marjoram. Bring to a boil.
- Add potatoes and cook until tender.
- Stir in the fermented rye flour gradually until well mixed.
- Add kielbasa and simmer for another 10 minutes.
- Remove from heat, stir in sour cream, and season with salt and pepper.
- Serve hot, garnished with hard-boiled eggs.
Notes
- This soup can be served with bread for a complete meal.
- Adjust thickness by adding more or less water during cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
- Diet: Meat-based
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 120mg