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Sour rye soup

Sour rye soup
Preparation time:
30 min
Cooking time:
105 min
For 4 people
Sour rye soup


100 g rye flour
1 leek
2 carrots
1 stick of celery
500 g potatoes
50 g bacon
1/2 smoked sausage
1 hard-boiled egg
2 garlic cloves
1 bay leaf
2 tbsp chopped parsley
1 tsp dried oregano
Olive oil
Salt, pepper


48 hours ahead, put the rye flour in a bowl.
Mix with 300 mL warm water.
Chop the garlic. Add to the mixture and mix well.
Cover with a tea-towel and allow to ferment in a warm place.
On the day of preparation, chop the onion.
Fry it with the bacon without adding fat. Set aside.
Peel the potatoes and carrot. Cut them into small pieces.
Wash the leek and the celery, and slice thinly.
Cut the smoked sausage and egg into slices.
Fry the vegetables in a saucepan. Cover with water. Simmer for 90 minutes.
Drain the vegetables and reserve the stock.
Mix the rye preparation with the stock.
In a saucepan heat the sausage, potatoes, egg, vegetables, lardons and onion. Add the bay leaf, oregano and parsley. Add salt and pepper.
Add the stock to the rye mixture. Cook for 15 minutes over medium heat.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
372.6 Kcal 14.1 g 3.8 g 13.6 g 4.3 g 0.1 g 7.8 g 455.5 g

The nutritionist's advice:

This soup is nutritionally complete. It can be eaten as a main course in the evening. Why not vary the whole rye flour with other cereals.