Ingredients:
- 4 liters of water
- 500 g bacon (raw or smoked, depending on preference)
- 500 g sausage (e.g. white or country-style)
- 550 g horseradish (preferably freshly grated or from a jar)
- 70 g garlic (about 1 large head or 10–12 cloves)
- 25 g dried mushrooms (e.g. porcini or bay boletes)
- Marjoram (1–2 tablespoons, dried)
- Bay leaves (2–3)
- Allspice (5–6 berries)
- Salt (to taste)
- Pepper (to taste)
Instructions:
- Prepare the mushrooms:
Pour about 200 ml of warm water over the dried mushrooms and let them soak for 20–30 minutes to soften. Don’t discard the soaking water – you’ll use it later. - Fry the bacon:
Cut the bacon into cubes or strips. In a large pan or pot (the one you’ll cook the soup in), fry the bacon over medium heat until browned and the fat has rendered (about 10 minutes). If there’s too much fat, you can pour some off, leaving a little for flavor. - Add the sausage:
Cut the sausage into slices or cubes, as you prefer. Add it to the pot with the bacon and cook for another 5 minutes until it starts to brown. - Add water:
Pour in 4 liters of water. Bring to a boil over medium heat. - Add mushrooms and spices:
Finely chop the soaked mushrooms and add them to the pot along with the soaking liquid. Add the bay leaves and allspice berries. Simmer over low heat for about 20 minutes so the flavors can blend. - Prepare the garlic:
Peel the garlic and finely chop or press it. Add it to the soup to give a strong, distinctive aroma. Simmer for another 5–10 minutes. - Add horseradish:
Stir in 550 g of horseradish. If you’re using horseradish from a jar, add it gradually, tasting as you go to adjust the sourness to your liking. The horseradish replaces the traditional sourdough starter, giving the soup its signature tang. Simmer for another 10 minutes on low heat, stirring occasionally. - Season the soup:
Add marjoram (1–2 tablespoons, crush it between your hands for better aroma), then season with salt and pepper to taste. Taste and adjust – the soup should be sour and slightly spicy, with a rich flavor of mushrooms and smoked meat. - Final simmering:
Let the soup cook for another 5–10 minutes on low heat to let the flavors meld. If the soup is too thick, you can add more water. If too thin, let it simmer uncovered until it reduces a bit. - Serving:
Serve hot, optionally with hard-boiled eggs and fresh bread. You can garnish with chopped parsley if desired.
Notes:
- If you have a traditional sourdough starter (zakwas), you can add about 500 ml after step 5. Then reduce the horseradish to 50–100 g, just to enhance the flavor, and simmer for another 15–20 minutes with the starter.
