Sour rye soup with white sausage and egg

Ingredients

• vegetable oil 1 tablespoon
• bacon 150 grams
• smoked pork ribs 1 piece
• white sausage 300 grams
• water 3 liters
• potato 500 grams
• white onion 1 piece
• rye sourdough starter 0.5 liters
• bay leaf 3 pieces
• allspice 6 pieces
• garlic clove 4 cloves
• horseradish 2 tablespoons
• marjoram 1 tablespoon
• salt 1 to taste
• ground black pepper 1 to taste
• egg 7 pieces

Tools

• large-pot
• pan
• knife
• cutting-board
• garlic-press
• spoon
• water

Instructions

1. Hard-boil the eggs.
2. If using raw white sausage, put it into a pot, cover with water, and cook it. Then cut it into dice, removing the casing if needed.
3. Pour a little oil into a large pot.
4. Add the bacon and fry it briefly.
5. Add the rib and the potatoes.
6. Pour in the water, add the allspice, bay leaves, and garlic, then cook everything until the potatoes are tender.
7. Fry the onion in a pan.
8. Pour the sour rye starter into the simmering soup, add the fried onion and the diced white sausage. Bring to a boil.
9. Add the horseradish, salt, pepper, and marjoram. Season to taste.
10. Before serving, add the hard-boiled egg to the soup. You can serve it in halves or dice it and add it directly to the pot.