Lunchbreak: Rye soup, prepared by Bohemian House chef Rob Sidor

Chef Rob Sidor

Bohemian House
11 W. Illinois
(312) 955-0439

(Polish rye soup)
Serves 4-6


Rye Meal Starter

3/4 cup rye flour
2 cups water

Whisk together the rye flour and water. Place in a glass jar with enough room for the starter to expand.  Cover with a towel or cheesecloth.  Allow to ferment at room temperature for 4-5 days.


1/2 pound carrot, parsnip, celery root, and leeks, peeled and chopped
1 clove garlic, sliced
6 cups chicken stock
1/2 pound white sausage or kielbasa
2 cups rye meal starter
Kosher salt, to taste

1/2 pound fingerling potatoes, boiled
3 hard boiled eggs
1 loaf rye bread

Place the vegetables, garlic, sausage, and chicken stock in a large sauce pot over medium high heat.  Bring the soup to a simmer and allow to cook until all of the vegetables are soft.  Remove the sausage and set aside. Strain the broth into a second sauce pot, add the Rye Meal Starter and cook for 15 minutes.  Season to taste with Salt.

To Serve:
Slice the cooked sausage and hard boiled eggs, then place them in a soup bowl with the boiled potatoes.  Pour the soup into the bowl and serve with rye bread.