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Keto Polish Sour Rye Soup
Classic Polish sour rye soup with white sausage, bacon and hard-boiled egg. The only change from the traditional recipe: Keto Collagen with MCT Oil BeKeto stirred into the finished soup. It dissolves completely, thickens the broth and adds 10 g of collagen protein per scoop without changing the flavour.
Rye sourdough, 30% cream, marjoram and horseradish in the original proportions. The collagen goes in after the cream, before the final heating. Do not bring to the boil after adding it.
Number of portions:6
Preparation time:45 minut
Calories:373 kcal
Keto Polish sour rye soup recipe
Ingredients:
- 1 l meat broth (preferably from ribs or bones)
- 250 ml rye sourdough
- 400 g white sausage or kielbasa
- 150 g smoked bacon
- 1 onion (100 g)
- 2 garlic cloves
- 2 bay leaves
- 3-4 allspice berries
- 1-2 tbsp (15-30 g) horseradish
- 100 ml cream 30%
- salt – to taste
- black pepper – to taste
- 1 tsp marjoram
- 3 scoops (60 g) Keto Collagen with MCT Oil Unflavoured BeKeto
- 3 eggs (hard-boiled)
Why Keto Collagen with MCT Oil in this recipe?
Keto Collagen with MCT Oil Unflavoured
- Completely unflavoured – does not change the taste of the soup
- Thickens the broth and gives the soup a more satisfying, creamier texture
- 10 g of collagen protein per scoop – naturally enriches the broth
Amelia
NutritionistUsed in this recipe:
-
15500 mg Collagen per PortionKeto Collagen + MCT Oil – Unflavoured 300g
£ 28.90 GBP✔ Strengthens hair, skin and nails
✔ Supports the process of DNA formation
✔ The healthiest source of protein and fat
✔ Provides a stable energy boost
Preparation:
The collagen goes in at the very end, after the cream, before the final heating. Do not bring to the boil after adding it.
Heat the meat broth in a large pot together with bay leaves, allspice and pressed garlic. Simmer on low heat to develop flavour.
Cut the bacon into cubes and fry in a pan until browned and the fat has rendered. Add the finely chopped onion and fry together until the onion is translucent. Transfer to the broth.
Add the whole sausage to the pot and cook on low heat for about 15 minutes until it releases its flavour. Remove, cut into pieces and return to the soup.
Pour in the rye sourdough, stirring constantly. Cook very gently for a few minutes – the soup should thicken and develop a clearly sour flavour.
Add marjoram and horseradish, season with salt and pepper. Reduce heat to minimum.
Pour in the cream and stir well. Then add the Keto Collagen with MCT Oil Unflavoured BeKeto and stir until completely dissolved. The collagen thickens the soup and gives it a more satisfying texture without changing the flavour.
Heat for another 2-3 minutes on very low heat – do not bring to the boil. Serve hot with half a hard-boiled egg. Optionally add fresh marjoram or extra horseradish on top.
Macro per serving:
- Calories: 373 kcal
- Fat: 24 g
- Carbohydrates: 9 g
- Net carbohydrates: 7 g
- Protein: 26 g
- Fibre: 2 g
