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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