Lithuanian Sour Rye Soup

Ingredients

• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 cups (200g) fermented rye bread, torn into small pieces 2 cups (200g) fermented rye bread, torn into small pieces
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 celery stalks, diced 2 celery stalks, diced
• 1 bay leaf 1 bay leaf
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh dill or parsley for garnish Fresh dill or parsley for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 6g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the vegetable broth and water to a boil.
2. 2.
   Add the fermented rye bread pieces to the pot and let them soak for about 10 minutes until softened.
3. 3.
   Add the diced potatoes, carrots, onion, celery, and bay leaf to the pot. Simmer for about 20 minutes or until the vegetables are tender.
4. 4.
   Remove the bay leaf from the pot and discard.
5. 5.
   Stir in the sour cream until well combined. Season with salt and pepper to taste.
6. 6.
   Serve the soup hot, garnished with fresh dill or parsley.

Treat your ingredients with care...

• Fermented rye bread — Make sure to use authentic fermented rye bread for the best flavor. If you can't find it, you can try using sourdough rye bread as a substitute.
• Sour cream — Opt for full-fat sour cream to achieve a creamy and rich consistency in the soup.

Tips & Tricks

• For a heartier version, you can add cooked diced bacon or sausage to the soup.
• If you prefer a smoother consistency, you can blend a portion of the soup before adding the sour cream.
• Adjust the sourness of the soup by adding more or less fermented rye bread according to your taste preference.
• Serve the soup with a dollop of sour cream and a sprinkle of fresh dill or parsley for an extra touch of flavor.
• This soup tastes even better the next day, so consider making a larger batch for leftovers.

Serving advice

Lithuanian Sour Rye Soup is traditionally served as a main course. Accompany it with a slice of dark rye bread for a complete and satisfying meal.

Presentation advice

Serve the soup in individual bowls, garnished with a sprig of fresh dill or parsley. The vibrant green herbs will add a pop of color to the dish.