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🍲 Hearty Soup with Smoked Groats and Eggs

385 kcal · 30 min · 4 servings

Ingredients

• 100 g rye grits
• 1 carrot
• 1 onion
• 100 g waxy potatoes
• 2 garlic cloves
• 200 g Polish sausage
• 2 tbsp vegetable oil
• 400 ml vegetable broth
• 1 tsp dried marjoram
• 2 eggs
• 100 g sour cream
• salt
• pepper (from the mill)
• freshly chopped parsley
• cress

Instructions

1. 1. Pour the groats into a clean jam jar.
2. 2. Pour about 400 milliliters of warm water over the groats.
3. 3. Poke small holes into a piece of baking paper.
4. 4. Cover the jar with the perforated baking paper.
5. 5. Secure the paper to the rim of the jar with a rubber band or string.
6. 6. Let the mixture stand at room temperature for two to three days to ferment.
7. 7. Peel the carrot, onion, potato, and garlic.
8. 8. Dice the vegetables and garlic into small cubes.
9. 9. Slice the sausages.
10. 10. Sauté the vegetables and sausage slices in a pot for a short time.
11. 11. Deglaze the mixture with the broth.
12. 12. Add the marjoram.
13. 13. Let the soup simmer on low heat for about 20 minutes.
14. 14. Boil the eggs until hard-boiled.
15. 15. Cool the eggs under cold water.
16. 16. Peel the cooled eggs.
17. 17. Halve the peeled eggs.
18. 18. Add the fermented groats (Zurek) to the soup.
19. 19. Let the soup simmer with the groats for another five minutes.
20. 20. Add more broth if necessary to adjust the consistency.
21. 21. Remove the pot from the heat.
22. 22. Stir the sour cream into the soup.
23. 23. Season the soup to taste with salt and pepper.
24. 24. Divide the soup among the serving bowls.
25. 25. Place the halved eggs into the soup.
26. 26. Garnish the soup with fresh herbs and serve.

Nutrition per serving

• kcal: 385
• Protein: 19 g · Fett/Fat: 24 g · Carbs: 26 g