Polish Sour Rye Soup: A Delicious Comfort Recipe!PolishPolish Sour Rye Soup: A Delicious Comfort Recipe!
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How to Make Polish Sour Rye Soup
Now that you’re all set with the ingredients, let’s dive into the heart of the matter: making this delightful Polish Sour Rye Soup! I promise, it’s easier than pie—well, maybe easier than making a pie from scratch! Grab your apron, and let’s get cooking!
Step 1 – Prep Ingredients
First things first, let’s get our ingredients prepped. Start by peeling and cubing your potatoes. I like to cut them into bite-sized pieces, about an inch or so. This way, they cook evenly and fit perfectly on your spoon. Next, thinly slice your carrot; I usually go for rounds, but feel free to get creative with shapes if you’re feeling fancy!
Chop your onion finely—this is where the tears might start flowing, but don’t worry, it’s all part of the process! And don’t forget to mince your garlic; it adds a lovely aroma that fills your kitchen with warmth. If you have fresh dill, chop that up too. It’s optional, but trust me, it adds a burst of flavor that’s simply irresistible!
Step 2 – Begin Cooking
Now, let’s get that pot on the stove! In a medium saucepan, bring 3 cups of water to a boil. Once it’s bubbling away, gradually whisk in the rye flour. This is where the magic happens! Keep whisking until the mixture is smooth and free of lumps. It should resemble a thick batter. Lower the heat and let it simmer for about 10 minutes, stirring often. This step is crucial because it allows the rye flour to cook and develop its unique flavor.
While that’s simmering, grab a large pot and warm a little vegetable broth over medium heat. Add your chopped onion and minced garlic, cooking until they’re soft and fragrant—about 3 to 5 minutes. You’ll know it’s ready when your kitchen smells like a cozy little bistro!
Step 3 – Combine Ingredients
Once your onions and garlic are soft, it’s time to add the star players: the cubed potatoes and sliced carrots. Pour in the remaining vegetable broth and bring everything to a boil. The vibrant colors of the veggies will make your heart sing!
Now, reduce the heat and carefully incorporate the rye mixture you prepared earlier. Stir it in thoroughly, making sure everything is well combined. This is where the soup starts to take shape, and you can already imagine how comforting it’s going to be!
Next, add the dried marjoram, salt, black pepper, and the sauerkraut. Stir it all together and let it simmer for another 15 to 20 minutes. You want those veggies to be tender but not mushy. Keep an eye on it, and give it a stir occasionally. The aroma wafting through your kitchen will have everyone asking, “What’s for dinner?”
Step 4 – Finish and Serve
Once your vegetables are tender, it’s time to add a splash of brightness with the lemon juice. This little addition elevates the flavors and balances the richness of the rye. Taste your soup and adjust the seasoning if needed. A little more salt or pepper can make a world of difference!
Now, ladle your Polish Sour Rye Soup into bowls and garnish with fresh dill if you’re using it. A dollop of sour cream on top adds a creamy finish that’s simply divine. Serve it hot, and watch as your family digs in with smiles on their faces. Trust me, this soup is like a warm hug in a bowl!
And there you have it! A delicious, comforting Polish Sour Rye Soup that’s perfect for busy nights or cozy weekends. I can’t wait for you to try it!
Introduction to Polish Sour Rye Soup
Let me tell you, there’s something truly special about a bowl of Polish Sour Rye Soup. It’s like a warm embrace on a chilly evening, a dish that wraps you in comfort and nostalgia. As a busy woman myself, I know how precious time can be, especially when it comes to preparing meals for our families. That’s why this soup is a game-changer!
Polish Sour Rye Soup, or Żurek as it’s known in Poland, is a traditional dish that has been passed down through generations. It’s not just food; it’s a piece of history, a celebration of flavors that reflect the heart of Polish cuisine. Made with wholesome ingredients like rye flour, sauerkraut, and fresh vegetables, this soup is both hearty and nourishing. It’s perfect for those days when you want to serve something special without spending hours in the kitchen.
What I love most about this soup is its rich, tangy flavor profile. The combination of the sour rye and the savory broth creates a delightful balance that dances on your taste buds. Plus, it’s incredibly versatile! You can easily adapt it to suit your family’s preferences, whether they’re meat lovers or vegetarians. Trust me, once you serve this soup, it’ll quickly become a family favorite!
So, if you’re looking for a comforting dish that’s easy to prepare and packed with flavor, Polish Sour Rye Soup is the answer. It’s not just a meal; it’s a way to bring your loved ones together around the table, sharing stories and laughter. Let’s dive into this delightful recipe and make some memories!
Why You’ll Love This Polish Sour Rye Soup
Let’s be real for a moment: life can get hectic! Between juggling work, family, and everything in between, the last thing we need is a complicated recipe that takes hours to prepare. That’s where this Polish Sour Rye Soup shines like a beacon of hope in a busy kitchen! It’s not just a meal; it’s a lifesaver for those of us who want to whip up something delicious without spending all day in the kitchen.
First off, the preparation time is a breeze. With just 15 minutes of prep and 30 minutes of cooking, you can have a hearty, comforting soup ready to serve in under an hour. That’s less time than it takes to watch an episode of your favorite show! And let’s not forget about cleanup—this recipe uses just a couple of pots and a whisk, so you won’t be left with a mountain of dishes to tackle afterward. It’s like a dream come true for busy women who want to enjoy a home-cooked meal without the fuss.
Now, let’s talk about the flavors. This soup is a delightful blend of tangy and savory, making it a hit with both adults and kids alike. The sourness from the rye and sauerkraut adds a unique twist that piques curiosity, while the comforting vegetables create a familiar warmth that feels like a hug in a bowl. I can’t tell you how many times my kids have asked for seconds (or thirds!) when I serve this soup. It’s a family-friendly dish that even picky eaters can’t resist!
Plus, the versatility of Polish Sour Rye Soup means you can easily customize it to suit your family’s tastes. Want to add some protein? Toss in some cooked sausage or bacon for a heartier version. Prefer it vegan? Just skip the sour cream and you’re good to go! This soup adapts to your needs, making it a perfect fit for any busy household.
In a world where time is precious, this Polish Sour Rye Soup stands out as a quick, easy, and delicious option. It’s not just about filling bellies; it’s about creating moments around the dinner table, sharing laughter, and enjoying the simple pleasures of life. So, gather your loved ones, ladle out some soup, and savor the comfort that comes with every spoonful!
Ingredients You’ll Need
Before we dive into the cooking process, let’s gather our ingredients for this delightful Polish Sour Rye Soup. Having everything prepped and ready to go makes the cooking experience so much smoother—trust me, it’s a game-changer! Here’s what you’ll need:
- 3 cups water: This is the base of our soup, helping to create a lovely broth that brings all the flavors together.
- 1 cup rye flour: The star of the show! Rye flour gives the soup its signature tangy flavor and thickens the broth beautifully.
- 4 cups vegetable broth: A flavorful alternative to water, vegetable broth adds depth and richness to the soup. You can use homemade or store-bought—whatever works best for you!
- 1 medium onion, finely chopped: Onions are the aromatic backbone of many dishes. They add sweetness and depth, making your soup taste like it’s been simmering all day.
- 2 cloves garlic, minced: Garlic brings a warm, savory flavor that complements the other ingredients perfectly. Plus, it’s packed with health benefits!
- 2 medium potatoes, peeled and cubed: Potatoes add heartiness to the soup, making it filling and comforting. They soak up all the delicious flavors!
- 1 carrot, thinly sliced: Carrots add a touch of sweetness and a pop of color. They’re also a great source of vitamins!
- 1 teaspoon dried marjoram: This herb adds a lovely earthy flavor that pairs beautifully with the tanginess of the rye and sauerkraut.
- 1 teaspoon salt: Essential for enhancing all the flavors in the soup. Adjust to your taste!
- 1/2 teaspoon black pepper: A little kick of spice to balance the flavors. You can always add more if you like it spicy!
- 1 cup sauerkraut, drained and rinsed: This is where the sourness comes from! Sauerkraut adds a unique tang and a delightful crunch to the soup.
- 1 tablespoon lemon juice: A splash of acidity that brightens up the flavors and adds a refreshing zing!
- 1/4 cup fresh dill, chopped (optional): Dill is a classic herb in Polish cuisine. It adds a fresh, aromatic touch that elevates the soup. If you can’t find fresh dill, dried dill works too!
- Sour cream for serving (optional): A dollop of sour cream on top adds creaminess and balances the tanginess of the soup. You can also use Greek yogurt for a healthier twist!
Now, let’s talk about some healthy swaps or substitutions you might consider:
- If you’re looking to cut down on carbs, you can replace the potatoes with cauliflower florets. They’ll give you that same comforting texture without the extra starch!
- For a gluten-free version, try using a gluten-free flour blend instead of rye flour. Just keep in mind that the flavor will be slightly different, but still delicious!
- If you’re not a fan of sauerkraut, you can use pickled vegetables for a similar tangy flavor. Just make sure to adjust the salt since pickled veggies can be quite salty!
- Want to add some protein? Toss in some cooked sausage or bacon for a heartier meal. Just sauté them with the onions and garlic for extra flavor!
With these ingredients in hand, you’re well on your way to creating a comforting bowl of Polish Sour Rye Soup that your family will love. Let’s get cooking!
How to Make Polish Sour Rye Soup
Now that you’re all set with the ingredients, let’s dive into the heart of the matter: making this delightful Polish Sour Rye Soup! I promise, it’s easier than pie—well, maybe easier than making a pie from scratch! Grab your apron, and let’s get cooking!
Step 1 – Prep Ingredients
First things first, let’s get our ingredients prepped. Start by peeling and cubing your potatoes. I like to cut them into bite-sized pieces, about an inch or so. This way, they cook evenly and fit perfectly on your spoon. Next, thinly slice your carrot; I usually go for rounds, but feel free to get creative with shapes if you’re feeling fancy!
Chop your onion finely—this is where the tears might start flowing, but don’t worry, it’s all part of the process! And don’t forget to mince your garlic; it adds a lovely aroma that fills your kitchen with warmth. If you have fresh dill, chop that up too. It’s optional, but trust me, it adds a burst of flavor that’s simply irresistible!
Step 2 – Begin Cooking
Now, let’s get that pot on the stove! In a medium saucepan, bring 3 cups of water to a boil. Once it’s bubbling away, gradually whisk in the rye flour. This is where the magic happens! Keep whisking until the mixture is smooth and free of lumps. It should resemble a thick batter. Lower the heat and let it simmer for about 10 minutes, stirring often. This step is crucial because it allows the rye flour to cook and develop its unique flavor.
While that’s simmering, grab a large pot and warm a little vegetable broth over medium heat. Add your chopped onion and minced garlic, cooking until they’re soft and fragrant—about 3 to 5 minutes. You’ll know it’s ready when your kitchen smells like a cozy little bistro!
Step 3 – Combine Ingredients
Once your onions and garlic are soft, it’s time to add the star players: the cubed potatoes and sliced carrots. Pour in the remaining vegetable broth and bring everything to a boil. The vibrant colors of the veggies will make your heart sing!
Now, reduce the heat and carefully incorporate the rye mixture you prepared earlier. Stir it in thoroughly, making sure everything is well combined. This is where the soup starts to take shape, and you can already imagine how comforting it’s going to be!
Next, add the dried marjoram, salt, black pepper, and the sauerkraut. Stir it all together and let it simmer for another 15 to 20 minutes. You want those veggies to be tender but not mushy. Keep an eye on it, and give it a stir occasionally. The aroma wafting through your kitchen will have everyone asking, “What’s for dinner?”
Step 4 – Finish and Serve
Once your vegetables are tender, it’s time to add a splash of brightness with the lemon juice. This little addition elevates the flavors and balances the richness of the rye. Taste your soup and adjust the seasoning if needed. A little more salt or pepper can make a world of difference!
Now, ladle your Polish Sour Rye Soup into bowls and garnish with fresh dill if you’re using it. A dollop of sour cream on top adds a creamy finish that’s simply divine. Serve it hot, and watch as your family digs in with smiles on their faces. Trust me, this soup is like a warm hug in a bowl!
And there you have it! A delicious, comforting Polish Sour Rye Soup that’s perfect for busy nights or cozy weekends. I can’t wait for you to try it!
Tips for Perfect Results
Now that you’ve got the basics down, let’s talk about some tips to elevate your Polish Sour Rye Soup to the next level! After all, we all want to impress our families with a dish that not only tastes great but also looks like it came straight from a cozy Polish kitchen. Here are some actionable tips that will help you enhance flavor, speed up prep, and make storage a breeze!
1. Use Fresh Herbs for Added Flavor
Fresh herbs can make a world of difference in your soup. While dried herbs are convenient, nothing beats the vibrant flavor of fresh dill or parsley. If you can, try to use fresh dill in your Polish Sour Rye Soup. It adds a lovely aromatic touch that brightens up the dish. Just chop it up and sprinkle it on top right before serving. Your family will be asking, “What’s that delicious smell?”
If you don’t have fresh herbs on hand, don’t fret! Dried herbs work just fine, but remember to adjust the quantity since dried herbs are more concentrated. A good rule of thumb is to use one-third of the amount of dried herbs compared to fresh.
2. Prepare Ingredients in Advance to Save Time
Let’s face it: life gets busy, and sometimes we need all the help we can get in the kitchen. One of my favorite tricks is to prep my ingredients ahead of time. You can chop your onions, garlic, and vegetables the night before or even earlier in the day. Just store them in airtight containers in the fridge. This way, when it’s time to cook, you can just grab and go!
Another time-saver is to measure out your spices and rye flour in advance. Having everything ready to toss into the pot will make the cooking process feel like a breeze. Plus, it gives you more time to enjoy the cooking experience rather than feeling rushed!
3. Make a Big Batch for Easy Storage
One of the best things about Polish Sour Rye Soup is that it stores beautifully! If you’re cooking for a busy week ahead, consider making a double batch. This way, you’ll have leftovers that can be easily reheated for lunch or dinner. Just let the soup cool completely before transferring it to airtight containers. It can be stored in the fridge for up to 4 days or frozen for up to 3 months.
When you’re ready to enjoy your leftovers, simply reheat on the stovetop over low heat, stirring occasionally. If the soup has thickened too much in the fridge or freezer, just add a splash of vegetable broth or water to loosen it up. It’ll taste just as delicious as the first time you made it!
4. Experiment with Flavor Enhancements
Don’t be afraid to get creative with your Polish Sour Rye Soup! You can easily add different vegetables to suit your family’s tastes. Bell peppers, celery, or even spinach can be great additions. Just remember to adjust the cooking time based on the vegetables you choose.
If you want to add a little kick, consider tossing in a pinch of red pepper flakes or a splash of hot sauce. It’s a fun way to customize the soup to your family’s preferences. And if you’re feeling adventurous, try adding a splash of white wine to the broth for an extra layer of flavor!
With these tips in your back pocket, you’re all set to create a Polish Sour Rye Soup that’s not only comforting but also bursting with flavor. Happy cooking!
Essential Equipment Needed
Before we dive into the cooking process, let’s make sure you have all the right tools at your fingertips. Having the right equipment can make a world of difference in your cooking experience, especially when you’re whipping up a comforting bowl of Polish Sour Rye Soup. Here’s what you’ll need:
- Medium saucepan: This is where you’ll boil the water and whisk in the rye flour. If you don’t have a medium saucepan, a small pot will work just fine. Just keep an eye on it to prevent any overflow!
- Large pot: You’ll need this for cooking the soup itself. A stockpot or a Dutch oven is perfect for this task. If you don’t have either, a large saucepan can do the trick, but make sure it has enough room for all those delicious ingredients!
- Whisk: A whisk is essential for mixing the rye flour into the water smoothly. If you don’t have a whisk, a fork can work in a pinch—just be prepared to put in a little extra elbow grease!
- Cutting board: A sturdy cutting board is a must for chopping your vegetables. If you’re in a bind, a clean countertop can serve as a makeshift cutting surface, but I wouldn’t recommend it for long-term use!
- Knife: A sharp knife is crucial for chopping your onions, garlic, and veggies. If you don’t have a chef’s knife, any sharp kitchen knife will do. Just be careful and watch those fingers!
Now, let’s talk about some practical alternatives for common kitchen tools:
- If you don’t have a whisk, you can use a fork or even a wooden spoon to mix the rye flour into the water. It might take a bit more effort, but it’ll get the job done!
- In place of a large pot, you can use a deep skillet if that’s what you have on hand. Just make sure it has high sides to prevent any splatters while cooking.
- If you’re missing a cutting board, a large plate or a clean kitchen towel can work as a temporary solution for chopping your ingredients.
- For those who don’t have a traditional knife, a sturdy pair of kitchen scissors can be surprisingly effective for cutting herbs and soft vegetables!
With these essential tools and practical alternatives, you’re all set to create a delicious Polish Sour Rye Soup that will warm your heart and fill your home with delightful aromas. Let’s get cooking!
Delicious Variations of Polish Sour Rye Soup
Now that you’ve mastered the classic Polish Sour Rye Soup, let’s have some fun with it! One of the best things about this recipe is its versatility. You can easily tweak it to suit your family’s tastes or dietary needs. Here are some delicious variations that will keep your soup game exciting!
Add Cooked Sausage or Bacon for a Heartier Version
If you’re looking to add a little more oomph to your soup, consider tossing in some cooked sausage or crispy bacon. The savory flavors of the meat complement the tangy rye and sauerkraut beautifully. Just sauté the sausage or bacon in your large pot before adding the onions and garlic. This will infuse the soup with a rich, smoky flavor that’s simply irresistible!
For a lighter option, you can use turkey sausage or even chicken sausage. They’ll still give you that hearty feel without the extra fat. Just make sure to slice them into bite-sized pieces so they blend seamlessly with the veggies!
Substitute Plant-Based Sour Cream for a Vegan Option
For my vegan friends or those looking to cut down on dairy, you can easily make this soup plant-based! Simply skip the sour cream or substitute it with a plant-based version. There are plenty of delicious vegan sour creams available at the store, or you can whip up your own using cashews or silken tofu blended with a splash of lemon juice.
This swap not only keeps the soup creamy but also maintains that delightful tanginess we all love. Your vegan family members will appreciate the thoughtfulness, and you won’t miss a beat in flavor!
Experiment with Different Vegetables
Don’t be afraid to get creative with your vegetable choices! While the classic recipe calls for potatoes and carrots, you can easily switch things up by adding other veggies. Bell peppers, for instance, can add a sweet crunch that pairs wonderfully with the sourness of the soup. Just chop them up and toss them in with the onions and garlic.
Celery is another fantastic addition. It brings a lovely freshness and a bit of crunch to the mix. You can even throw in some leafy greens like spinach or kale towards the end of cooking for an extra boost of nutrients. Just remember to adjust the cooking time based on the vegetables you choose, so they stay tender but not mushy!
With these delicious variations, you can keep your Polish Sour Rye Soup fresh and exciting every time you make it. Whether you’re adding meat, going vegan, or experimenting with different veggies, the possibilities are endless. So, roll up your sleeves and let your creativity shine in the kitchen!
Serving Suggestions
Now that you’ve whipped up a pot of delicious Polish Sour Rye Soup, let’s talk about how to serve it up for maximum enjoyment! After all, a great meal is not just about the food; it’s about the experience of sharing it with loved ones. Here are some practical, family-friendly pairings that will elevate your soup game and make dinner feel extra special!
1. Serve with Crusty Bread
There’s something magical about a warm bowl of soup paired with a slice of crusty bread. It’s like a match made in heaven! I recommend serving your Polish Sour Rye Soup with a hearty, rustic bread—think sourdough or a nice whole grain loaf. The crusty exterior and soft interior are perfect for dipping into the tangy broth.
If you’re feeling adventurous, you can even make some garlic bread to accompany your soup. Just spread a little butter and minced garlic on slices of bread, pop them in the oven until golden, and voilà! You’ve got a delicious side that complements the flavors of the soup beautifully.
2. Add a Side Salad
For a well-rounded meal, consider adding a fresh side salad to your table. A simple green salad with mixed greens, cherry tomatoes, and a light vinaigrette can provide a refreshing contrast to the rich flavors of the soup. You can even toss in some sliced cucumbers or radishes for an extra crunch!
If you want to take it up a notch, try a beet salad. The earthy sweetness of roasted beets pairs wonderfully with the tangy notes of the Polish Sour Rye Soup. Just toss some roasted beets with arugula, goat cheese, and a drizzle of balsamic glaze, and you’ve got a stunning side that will impress your family!
3. Pair with a Light White Wine or Sparkling Water
To complete your meal, consider pairing your soup with a light white wine or a refreshing sparkling water. A crisp Sauvignon Blanc or a dry Riesling can enhance the flavors of the soup without overpowering it. The acidity in the wine complements the tanginess of the rye and sauerkraut, creating a delightful balance.
If you prefer a non-alcoholic option, sparkling water with a slice of lemon or lime is a fantastic choice. It adds a touch of elegance to your meal and helps cleanse the palate between bites. Plus, it’s a great way to keep everyone hydrated while enjoying a cozy dinner!
With these serving suggestions, you’re all set to create a memorable dining experience around your Polish Sour Rye Soup. Whether it’s a casual weeknight dinner or a special gathering with friends and family, these pairings will make your meal feel complete and satisfying. So, gather around the table, dig in, and enjoy the warmth and comfort of this delightful dish!
FAQs About Polish Sour Rye Soup
As you embark on your culinary journey with Polish Sour Rye Soup, you might have a few questions swirling around in your mind. Don’t worry; I’ve got you covered! Here are some common questions and concise answers to help you navigate this delicious recipe with ease.
Can I make this soup ahead of time?
Absolutely! One of the best things about Polish Sour Rye Soup is that it tastes even better the next day. You can make it ahead of time and let the flavors meld together in the fridge. Just be sure to let it cool completely before storing it in an airtight container. When you’re ready to enjoy it, simply reheat on the stovetop over low heat, stirring occasionally. It’s a fantastic option for meal prep or busy weeknights!
How do I store leftovers?
Storing leftovers is a breeze! Once your soup has cooled down, transfer it to an airtight container and pop it in the fridge. It will stay fresh for up to 4 days. If you find yourself with more soup than you can eat in that time, don’t fret! You can also freeze it for later enjoyment. Just make sure to leave some space in the container for expansion, as liquids tend to expand when frozen. When you’re ready to eat, thaw it in the fridge overnight and reheat as mentioned above.
Is it possible to freeze Polish Sour Rye Soup?
Yes, indeed! Freezing Polish Sour Rye Soup is a great way to preserve its deliciousness for future meals. Just follow these simple steps: let the soup cool completely, then pour it into freezer-safe containers or resealable freezer bags. Be sure to label them with the date so you can keep track of how long they’ve been in there. The soup can be frozen for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge overnight and reheat on the stovetop. It’s like having a comforting meal ready to go whenever you need it!
With these FAQs answered, you’re all set to dive into the world of Polish Sour Rye Soup with confidence. Enjoy the cooking process, and don’t hesitate to reach out if you have any more questions along the way!
Final Thoughts on Polish Sour Rye Soup
As we wrap up our culinary adventure with Polish Sour Rye Soup, I can’t help but reflect on just how easy and delicious this recipe truly is. It’s like a warm hug on a chilly day, a dish that brings comfort and joy to the dinner table without demanding hours of your time. With just a handful of simple ingredients and a little love, you can create a meal that not only nourishes the body but also warms the soul.
What I love most about this soup is its versatility. Whether you’re cooking for a busy weeknight or a cozy family gathering, Polish Sour Rye Soup fits the bill perfectly. It’s a dish that invites creativity—feel free to add your own twist with different vegetables or proteins. And let’s not forget about the delightful aroma that fills your kitchen as it simmers away; it’s enough to make anyone’s mouth water!
So, I encourage you to give this recipe a try. Gather your loved ones around the table and serve up a bowl of this comforting soup. Watch as smiles spread across their faces with each spoonful, and listen to the laughter and stories that unfold. Cooking is not just about the food; it’s about creating memories and sharing moments with those we cherish.
In a world that often feels rushed and chaotic, Polish Sour Rye Soup is a reminder to slow down, savor the flavors, and enjoy the simple pleasures of life. So, roll up your sleeves, grab your apron, and let’s make some delicious memories together. I can’t wait for you to experience the joy of this comforting dish!
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Print Polish Sour Rye Soup: A Delicious Comfort Recipe!
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and delicious Polish Sour Rye Soup made with rye flour, sauerkraut, and fresh vegetables.
Ingredients
- 3 cups water
- 1 cup rye flour
- 4 cups vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and cubed
- 1 carrot, thinly sliced
- 1 teaspoon dried marjoram
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup sauerkraut, drained and rinsed
- 1 tablespoon lemon juice
- 1/4 cup fresh dill, chopped (optional)
- Sour cream for serving (optional)
Instructions
- Boil the water in a medium saucepan. Gradually whisk in the rye flour until smooth.
- Lower the heat and let it simmer for about 10 minutes, stirring often.
- In a separate large pot, warm a little vegetable broth over medium heat. Add the chopped onion and minced garlic, cooking until soft.
- Add the cubed potatoes and sliced carrot to the pot. Pour in the remaining vegetable broth and bring to a boil.
- Reduce the heat and incorporate the rye mixture, stirring thoroughly.
- Add the marjoram, salt, black pepper, and sauerkraut. Simmer for another 15-20 minutes until the vegetables are tender.
- Stir in the lemon juice and adjust seasoning as needed.
- Serve hot, garnished with fresh dill and sour cream if desired.
Notes
- For a more filling option, consider adding pieces of cooked sausage or bacon.
- To keep it vegan, omit the sour cream or substitute with a plant-based option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 2g
- Sodium: 800mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Polish Sour Rye Soup, Rye and Sauerkraut Soup, Comfort Food
