14 Apr Easter vegetarian sour rye soup
Last weekend I showed you how to prepare soured rye flour, the main ingredient in traditional Polish soup eaten especially during Easter. Today I show you, how to prepare vegetarian version of sour rye soup out of this soured rye flour.
Ingredients (2-3 servings)
3 carrots
2 parsley roots
1 quarter of celeriac
small piece of dried bolete mushroom (optionally)
1 leek
1 grain of allspice
3 bay leaves
ground pepper
ground pepper
salt
around. 1,5 L water
around ok. 50-250ml of soured rye flour prepared according to this recipe: click
1 teaspoon of horseradish
2 teaspoons of marjoram
50-100 ml of creme fraiche
around. 100 g of tofu cheese (optionally)
2-3 hard boiled eggs
few parsley leaves for decoration
Recipe
1. Cook vegetable broth, by simmering 1,5 liters of water on a medium heat with carrots, parsley root, celeriac, leek, dried mushroom and spices (allspice, beay leaves, salt and freshly ground pepper). Broth should be simmering for around 1 hour or until vegetables are well cooked.
2. Remove all vegetables. Keep one of cooked carrots for decoration, the rest of the vegetables can be used to prepare vegetable salad
3. Add marjoram
4. Add soured rye flour gradually. The more you add, the more sour the soup will be.
5. Bring to a boil and simmer for around 2 minutes.
6. Gradually add some hot soup to creme fraiche and them pour the mixture back to the pot with soup.
8. Season with salt, pepper and horseradish
7. Serve with cubed tofu (optionally), slices of cooked carrot, hard boiled egg and fresh parsley leaves.
No Comments