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Sourdough soup (White borscht)
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- 150 g wholemeal plain flour
- 1000 g warm water
- 45 g rye bread (approx. 2-3 slices), cut into quarters
- 1 garlic clove, cut into slices
- 8 slices dried porcini mushrooms or dried shiitake mushrooms, cut into thirds
- 1100 g water
- 4 eggs
- 70 g brown onion, cut into halves
- 2 garlic cloves
- 20 g olive oil
- 150 g bacon, cut into cubes (1 cm)
- 100 g chorizo sausage or Polish sausage, cut into slices (0.5 cm)
- 200 g potatoes, peeled and cut into cubes (1 cm)
- 2 tbsp Vegetable stock paste (see Tips)
- 2 dried bay leaves
- 3 allspice berries
- ¼ tsp sea salt
- ¼ tsp ground black pepper
- 2 tsp dried marjoram
- 1 tsp fresh horseradish, grated (optional)
- 50 g sour cream
- per 1 portion
- 2294 kJ / 546 kcal
- 22 g
- 41 g
- 31 g
- Saturated fat
- 11.5 g
- 7.8 g
- 2735.7 mg