Sour rye soup with kielbasa, potatoes and dill oil [Kuba Winkowski] from Great British Chefs - Hacks: How Chefs Make Dishes Go from Good to Great (page 119) by Great British Chefs

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Rye ferments for 7 days. Can substitute English breakfast sausage for Polish white sausages.

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