Sour rye soup, vegetarian

Ingredients

• 100 g Rye flour
• 470 ml Water
• 3 tbsp Sour cream
• 3 pcs Potatoes, peeled, diced
• 2 pcs Carrots, peeled, diced
• 2 pcs Egg, hard boiled, halved
• 1 pcs Onion, chopped
• 3 clove Garlic cloves, crushed
• 3 pcs Bay leaf, whole
• 1/2 bunch Parsley, fresh, chopped
• 1 tbsp Marjoram, dried, crushed
• 1 tsp Salt, fresh ground
• 1 tsp Pepper, fresh ground

Method

1. Prepare sourdough base; pour the rye flour into a pot, preferrably clay in nature, if possible.
2. Add the pressed garlic and pour warm water into mixture.
3. Mix it well enough so that the mixture is consistent and thickens slightly.
4. Leave for 4 to 5 days in a warm place, like on a window sill.
5. After these few days, it should have that distinctive sour smell.
6. This dough can be stored in containers for up to a month.
7. Prepare the soup; pour sourdough into a large pot, add about a cup of water, then bring to a boil.
8. When boiling, add the parsley, bay leaves, marjoram, salt, and pepper.
9. Add the carrots.
10. Meanwhile, boil the potatoes in a separate pot.
11. Cook until soup gives off a strong aroma.
12. Add more salt, pepper, and other seasonings to taste.
13. Turn off heat, then add the sour cream, eggs, and boiled potatoes.
14. Stir and serve.