Summary

Ingredients

• 200 g rye meal
• 3 cloves garlic
• 1 pinch (s) salt
• 1 pinch (s) sugar
• 1 handful porcini mushrooms, dried
• 2 tablespoon heavy cream
• 3 egg (s), diced (alternatively ribs / bacon or potatoes / carrots)
• Pepper, black, freshly ground
• Lemon juice
• marjoram
• pimento

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Instructions

1. Boil 1 liter of water and let it cool down. Put the flour and garlic in an earthenware pot, add a little salt and sugar to taste and the mushrooms and pour the boiled water over them. Cover the pot with a clean tea towel and place in a cool place for 3-4 days. The finished sourdough should smell pleasantly sour and not foul.
2. Mix 500 ml of sourdough with 1 liter of hot water, add some fresh garlic and cream and bring to the boil. Serve with hard-boiled eggs. You can also add boiled and sliced sausage, ribs, bacon, onions or boiled potatoes.