Ingredients

• Sour rye base (250 ml)
• 0,5-1 liter chicken broth
• 2 slices of bacon or pancetta thinly sliced and diced
• 1 medium size onion thinly cubed
• A small piece of a sausage (kielbasa in Polish) – sliced and diced or just sliced (this ingredient is optional)
• 4-6 whole eggs hard boiled and halved

Prep Instructions

1. On a few drops of oil fry the onion and bacon/pancetta to achieve a nice soft textured onions.
2. While frying the bacon prepare the broth in a separate bowl.
3. When the onion and bacon are ready, pour in the broth. Mix gently.
4. Shake well the sour rye base and add to the pot with broth, onion and bacon.
5. Mix gently for 5 minutes until the whole mixture starts to boil.
6. Lower the heat to low and simmer the pot on low heat for 20 minutes mixing gently every 5-10 minute to avoiding burning or sticking to the bottom of the pot.
7. Add the halved hard boiled eggs and serve hot.

Nutrition Facts & Tips