Easter sour rye soup
Do you love sour rye soup and want to prepare it for the holidays? We have a great solution for you! Sour rye soup starter with spices is a guarantee of an excellent dinner. The starter contains no salt or sugar and is rich in a blend of perfectly selected, aromatic spices and herbs, such as marjoram, garlic, pepper, and thyme. With this starter, you can prepare an aromatic and delicious soup in a simple and quick way, which from now on can appear on your table not only at Easter!
Notes
Sour rye soup recipe
Preparation:
Prepare the vegetable stock: peel the soup vegetables and cook, covered, for about 1 hour in 1 L of water with bay leaves and allspice berries. Add salt to taste. Instead of vegetable stock, you can use meat stock.
Strain the solids from the stock.
Pour the starter mix into a glass of cold water, mix well, then add it to the stock.
Bring to the boil and keep at a gentle simmer for about 30 minutes.
Sour rye soup tastes wonderful with egg, as well as with potatoes, bacon or ribs.
