Ingredients


8.5 cups Water
2 cups Sour Starter
24 oz Potatoes
7 oz Smoked Bacon + 1.5 oz extra for frying
2 Onions
3 Garlic Cloves
3-4 Dried Mushrooms
2 Bay Leaves
3 All Spice Seeds
¼ tspns Marjoram
Salt and Pepper to taste
2 tbspns Oil
3-4 tspns Sour Cream


Soak the dried mushrooms in warm water for 1 hour. Peel the potatoes and chop into small cubes. Mince the onions and garlic cloves. Slice the bacon into thin strips. Heat the oil in a frying pan and cook the onion over low heat until softened. Boil the water then add the potatoes, fried onion, bacon, bay leaves, All Spice, and mushrooms. Simmer over a medium flame. In a separate pot, mix the sour starter well with sour cream and garlic. When the potatoes are almost ready but still a bit hard, add the sour starter mixture to the boiling soup and stir. Add the marjoram and salt and pepper to taste. Cook for an additional 10-15 minutes or until the potatoes are softened. Mince the remaining bacon and fry until slightly crisp. Add to the soup before serving.


Homemade Recipe for Sour Starter:


8.5oz Rye Flour
1 L Boiled Water (cooled)
2 Garlic Cloves
1 Bay Leaf
4 All Spice Seeds
1 Small Piece of Dry Rye Bread


Add flour to a stone dish and cover with a small amount of water. Grind until smooth. Stir in the remaining water and mix well. Add the peeled garlic cloves, All Spice, and bay leaf. Place the piece of dry bread on top and cover with a linen cloth. Let sit for 3-6 days in a warm place. Remove the coating that will form on top, mix well, and strain through a sieve. Pour into a large jar and refrigerate.