Chef Rob Sidor
11 W. Illinois
(Polish rye soup)
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.
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.