How to make it
6 steps. Take it one step at a time.
Bring the stock to a boil
In a large pot, bring the stock to a boil. Add the whole white sausages and simmer on low heat for about 20 minutes.
20 minWhile the sausages are simmering, sauté the diced bacon
While the sausages are simmering, sauté the diced bacon in a frying pan until it starts to brown. Add the chopped onion and garlic, and sauté until the onion is translucent.
Remove the sausages from the stock and set them aside
Remove the sausages from the stock and set them aside to cool slightly. Add the sautéed bacon and onion mixture to the pot.
Shake the bottle of zakwas
Shake the bottle of zakwas (rye starter) and pour it into the boiling stock, stirring constantly. Bring the soup back to a gentle simmer for 5-10 minutes as it thickens.
10 minSlice the cooled sausages
Slice the cooled sausages into rounds and return them to the pot. Stir in the marjoram, horseradish, and cream. Season with salt and pepper to taste.
Serve the soup hot
Serve the soup hot in bowls, garnished with halved hard-boiled eggs.
A little kitchen wisdom
The soul of this soup is the 'zakwas' (fermented rye starter). If you can't find it store-bought, it can be made at home over 5 days using rye flour and water. Always add the marjoram at the very end to preserve its herbal aroma.
