Horseradish soup with sourdough
Here's the simplest and quickest soup you can make for Easter. Horseradish soup made with rye sourdough, like żurek, or wheat sourdough, like white borscht, is the perfect recipe.
- you cook everything in one pot - quick and easy to make - you can use sourdough starter for żurek or sourdough starter for borscht
Preparation time: 1 hour Number of servings: approximately 2400 ml of soup Energy value 75 kcal Carbohydrates 6 g - Including sugars 1 g Protein 3 g Fat 4 g Diet: low-sugar.
- 500 ml of rye sourdough starter for żurek or wheat sourdough starter for borscht
- 500 g peeled potatoes - about 700-800 g before peeling
- 1 liter of water - 4 glasses
- 150 g smoked bacon or ribs - raw or steamed
- 150 g of your favorite sausage, e.g. country sausage
- 60 g grated horseradish - about 3 full tablespoons
- 50 ml of sweet cream 30%
- spices and herbs: 1 tablespoon of dried marjoram, 2 allspice grains, 1 bay leaf, 1/3 flat teaspoon of salt
Horseradish soup with sourdough
My glass holds 250 ml. To make Easter horseradish soup with sourdough, use the quantities of ingredients I've listed and choose a pot with a capacity of about 3 liters.
The calories were calculated based on the ingredients I used. This is an approximate amount, as your ingredients may have a different calorie count than the ones I used. The listed amount of ingredients yields approximately 2400 ml of horseradish and sourdough soup, which is about 5 large servings. I didn't include any additions like eggs or bread when calculating the soup's calorie count. Before you start making this sourdough horseradish soup, I recommend reading the entire recipe first to prepare for the next steps.
To make this soup, you can use either: my recipe – sour rye soup starter – the soup is crisp, slightly more sour, and you can add more horseradish. my recipe – sour rye borscht starter – the soup is more delicate and you can add white sausage and more marjoram.
Horseradish soup with sourdough recipe
Peel and dice the potatoes into slightly larger cubes than you usually add to soup. You'll need about 500 grams of already chopped potatoes. Place them in a pot and cover with a liter of water. Add 150 grams of your favorite, lightly smoked sausage to the pot. Cut it into half-slices. Also add 150 grams of raw smoked or parboiled smoked bacon (without the thick rind and cut into small cubes) or the same amount of smoked ribs (without bones and cartilage). Add two allspice berries and a bay leaf.
Cover the pot with a lid. Turn the heat up slightly above medium and bring the soup to a boil. Once it reaches a boil, reduce the heat so that the soup is simmering, but not too hot. After about 20 minutes, check to see if the potatoes are tender. If necessary, simmer the soup a little longer.
Tip: If you plan to use wheat sourdough starter for white borscht, you can replace the regular sausage with white sausage (raw or steamed) or add it to the soup additionally.
Once the potatoes are soft, add a tablespoon of marjoram and 1/3 teaspoon of pepper to the pot. Pour 500 ml of rye starter for żurek (a sour rye soup) or the same amount of wheat starter for white borscht. Remember that you're adding both water and flour with additives (from the starter bottle/jar). Therefore, I recommend mixing the contents of the bottle very well before pouring the starter into the pot. If you don't have your own homemade starter, use bottled starter, which is sold in 500 ml bottles. You'll find this product in refrigerators under the names "żurek na zakowasie" (made with rye flour) or "barszcz biały" (made with wheat flour).
Also add grated horseradish. When using jarred horseradish with a 60% grated horseradish content, I add 60 grams of horseradish. Your horseradish may be weaker or much stronger, so add 1-2 tablespoons first, and only at the end (just before turning off the soup) decide whether to add more. The amount of horseradish also depends on your individual taste preferences. Stir the soup and bring it back to a boil, then reduce the heat to a simmer, but not too vigorously (with the lid off). Stir constantly for no longer than 5 minutes. After this time, the soup should thicken slightly.
Finally, add 50 ml of 30% whipping cream (sweet, thin cream), which will give the horseradish soup a more delicate flavor and won't curdle in the pot. However, if you prefer 18% sour cream, weigh about 50 grams (two heaping tablespoons) of cream and place it in a small bowl. Pour the hot soup into the cream to temper it. Add the combined cream and soup to the pot, stirring constantly.
After adding the cream or sour cream, taste the sourdough horseradish soup and decide whether to add more pepper, horseradish, or salt (not listed in the ingredients). You can always add a crushed garlic clove. I recommend serving the sourdough horseradish soup with a hard-boiled egg and fresh bread. For fresh herbs, I recommend parsley, lovage, oregano, or even chives.
Tip: When using store-bought or bottled sourdough starters, some contain more flour than others. If you prefer thicker żurek or borscht, you can thicken your soup even more. Simply add 50 ml of ground water, two tablespoons of boiling soup, and a tablespoon of whole wheat or rye flour to a glass. Stir to remove lumps, then pour the mixture into the pot. Stir constantly until the soup returns to a boil. You can also add wheat or rye bran (in smaller amounts).
Horseradish sourdough soup can be reheated before serving. Store in the refrigerator for up to 4 days.
Enjoy your meal.
