Description
A comforting and delicious Polish Sour Rye Soup made with rye flour, sauerkraut, and fresh vegetables.
Ingredients
Scale
- 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