RYE SOURDOUGH STARTER VELOUTE
for 4 servings
½ head of celeriac
1 leek
2 carrots
1 bay leaf
4 allspice
6 cups of water
1 cup of rye sourdough starter
4 white raw sausages
1 sausage smoked or cured 
1/2 tablespoon grated  horseradish
1 clove
garlic
1 tablespoon dried  marjoram
salt and pepper to taste for servicng
hard-boiled eggs
natural yogurt
cold pressed rapeseed oil
nigella
fresh marjoram leaves
Comes Easter you will find this soup in almost every Polish home. However, we do not  limit ourselves to eat  the soup only on Easter. It is widely popular and favorite of so many people. I suppose it is not so common to think about making a soup out of the sourdough starter.   The origins of the soup come from the rustic, poor kitchen, where, especially at the end of the winter, you would  not have too many fresh ingredients to cook from. You will find all Poish traditional tastes in this veloute. Horseradish, marjoram and fermented rye flour. The soup based on wheat starter is also made and it is called the white borscht. The veloute is full of umami flavor coming from the sausage (or mushrooms for the vegetarians). It is tangy and refreshing and  not so easy to obtain the perfect balance between all the flavors. But once you have it you may have never had a better soup in your entire life.
Enjoy,
Lilia, xoxo

Peel the vegetables, cut them into chunks, transfer into the pot with the bay leaf and allspice, pour water and cook over the low heat. After about 20 minutes of cooking the stock, remove the carrots  and add to the pot the white sausage and the smoked sausage. Cook the soup over low heat for approx. 30-40 minutes until you get a meaty flavor and aroma. Then add to the soup the stirred well rye sourdough starter,  slightly crushed clove of garlic, half tablespoon of horseradish and marjoram. Season the soup with salt and pepper. Cook the soup for a few minutes on low heat, then take the soup from the heat,  remove the sausages and blend the soup with a hand held blender until smooth. Cut the sausages into slices. Check the taste of the soup and  season with salt and pepper to taste, if needed. Pour the soup into the bowl. On top arrange a few slices of sausages and in the middle put half of the hard cooked egg. Swirl some yogurt on top,then pour some of the rapeseed oil. Then sprinkle with marjoram leaves and black cumin.

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