Sour rye soup - My health partner

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Sour rye soup

Preparation time:
30 min

Cooking time:
105 min

For 4 people

Europe

Ingredients:

• 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

Instructions:

• 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.