Tradycyjna polska zupa na zakwasie żytnim z kiełbasą i jajkami, doskonała na rozgrzewający, sycący posiłek.
# Składniki:
→ Meats
01 - 200 g smoked sausage, sliced
→ Vegetables
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 2 medium potatoes, diced
05 - 1 carrot, diced
06 - 1 liter vegetable or chicken broth
→ Spices
07 - 1 teaspoon dried marjoram
08 - Salt and pepper to taste
→ Other
09 - 200 g sour rye flour (zakwas)
10 - 4 hard-boiled eggs, halved
11 - Fresh parsley for garnish
# Przygotowanie:
01 - In a large pot, sauté the onion and garlic until translucent.
02 - Add the sliced sausage, potatoes, and carrot; cook for about 5 minutes.
03 - Pour in the broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the vegetables are tender.
04 - Stir in the sour rye flour and marjoram, cooking for another 10 minutes to allow the flavors to meld.
05 - Season with salt and pepper to taste.
06 - Serve hot, garnished with halved hard-boiled eggs and fresh parsley.
