Dale: 41312015

Time: 11:31 AM

Polish - Sour Rye Soup

Ball State Univeristy

Categories FCFN400 M/W

Plate
prep

yield

24.98
Portion .5

cups

Cook

cup

Finish
Shelf

Num Portions 49.96

lnqredie!rts
1 314
4112
4112
4 112
4 112
4112
13 112
2 114
'1
2112
7ea
2112

cups
cups
ounces
ounces
ounces
ounces
cups
lbs
lb

cloves
tablespoons

rye flour

boiled water
carrot
parsnip
celery
leek

water
peeled and cui into 1" cubes potatoes
andouille sausage
crushed and minced garlic
hard boiled egg
all purpose flour, mix w/ 4 tbs water

Directior-rs

l. To rnake the ryerneal sour (2ur or kwas): Mir together r1'e flour rvith lukewarr-n r.vater. Pour into a glass jar
or cerarric borvl that is large enough for the rnixture to expand. Cover with cheesecloth ancl let stand in a
-l'his
should make 2 culls or enough fbr the soup. If the sour isn't used
rvarm place f,or 4 to 5 days.
imrrediately. it can be stored, covered, in the refi'igerator for up to a rveek.
-fo

make the soup: In a large soLlp pot. bring sor-rp vegetables and rvater to a boil. Reduce heat and simmer
30 rrinutes. Acld sausage. return to the boil, redirce l-reat and cook another 30 minutes. Remove sausage f}otn
soup. slice u,hen cool enough to handle. and set aside. Strain stock through a sieve. pressing on the vegetables
to extract as rnuch llar,'or as possible. Disoard the l'egetables. shim the fat off the stock. and return the stock to
2.

the soup pot.

3. Add the potatoes and ryemeal sour to the stock. adding salt if necessary. Bring to a boil, reduce heat to
sirnmer ancl cook untilpotatoes are al dente. Whisking constantly, adcl flour-u,ater mirture, sliced sallsage
and garlic-salt paste. Bring the soup to a boil. Reduce to a sirnmer and cook until potatoes are teuder. Serve in
heated bowls rvith half a hard-cooked eggin each serving (if desired), and rye breadon the side.

Copyright Ball State Univeristy

Page

Dale: 41312015
Time: 11:31 AM

Polish - Sour Rye Soup

Ball State Univeristy

Categories FCFN400 M/W

Plate

yietd 24.98
Portion .5

Prep
cups

Cook

cup

Finish
Shelf

Num Portions 49.96

lngredients
1.75
4.5

cups
cups

AE

OUNCES

4.5

ounces

AE

OUNCES

45

Cost
rye flour
water
carrot
parsnip
celery
leek

$0.52
$0.00
$0 27

13.5

ounces
cups

225

lbs

tb

tq

cloves

potatoes
andouille sausage
garlic

ea

egg

)q

tablespoons

all purpose flour

water

Portion Entire Recipe

$0.23
$11.33
$0.00
$0.00
0.0%
0.0%
100.Qo/o 100.0%
($11.33)
($0.23)

Cost
Price
% Cost
cM %
Marsin $

Copyright Ball State Univeristy

Page

2.3%

qn 20

3.5%

$0.56

49%

$0 83
$0 00

l.SYo

$1.40
$5.99
$0.07
$1.28
$0 02

12.4%
52.9%
0.6%
11.3%
0.2%

$1 1.33

Single

% of Total
4.6%

Dale: 41312015
Time: 11:31 AM

Polish - Sour Rye Soup

Ball State Univeristy

Author
Categories FCFN400

MA/V

Plate
Prep

yield 24.98 cup

cup
Portion .5
Num Portions 49.96

Cook

Finish
Shelf

Nutrition Descriptors

Nutrition Facts

Low Fat
Low Saturated Fat
Low Sodium
Healthy
Good Source of Vitamin A

Serving Size 112 cup

Servings Per Container about 50
AmoLrnt Per Serving

Calories

68

Calories From Fat 16

% Daily Value

Total Fat 29
Saturated
Trans

Fat

Fat

3%
1g

J-/o

0g

Cholesterol 35mg

12%

Sodium 71mg

3%

Total Carbohydrates 99

.10/-

Dietary Fiber 1g

5Ya

Protein 49
Vitamin A 10%

Vitamin

Calcium

lron

1ok

* Percent Daily Values are based on a 2000

calorie diet.

9o/o

3%