Description
A hearty and tangy sour rye soup featuring rich flavors from beef sausage and a touch of egg. Perfect for a cozy meal.
Ingredients
Scale
- 4 cups beef broth
- 1 cup rye flour
- 1 cup sauerkraut, drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon caraway seeds
- 2 cups cooked beef sausage, sliced
- 2 eggs, beaten
- Salt and pepper to taste
- Fresh dill for garnish
Instructions
- In a large pot, heat vegetable oil over medium heat. Add diced onion and minced garlic, sauté until translucent.
- Stir in the rye flour and cook for about 2 minutes, stirring constantly.
- Gradually add the beef broth while stirring to avoid lumps. Bring to a simmer.
- Add sauerkraut, caraway seeds, and sliced beef sausage. Simmer for 15-20 minutes.
- Slowly stir in the beaten eggs, allowing them to cook in the hot soup. Season with salt and pepper to taste.
- Serve hot, garnished with fresh dill.
- Category: Soup
- Cuisine: Eastern European
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 600
- Fat: 22
- Carbohydrates: 22
- Fiber: 4
- Protein: 16
- Cholesterol: 150
Keywords: Sour Rye Soup, Rye Soup with Egg, Beef Sausage Soup, Eastern European Soup, Comfort Food, Hearty Soup