6 Serves
83 Mins
Prepare the base by finely chopping the onion and slicing the white sausage into rounds.
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Vitamin E
3 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
68 µg / 400 µgCalcium
73 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
105 mg / 420 mgPhosphorus
449 mg / 1,250 mgPotassium
603 mg / 4,700 mgSodium
1685 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
58 µg / 55 µgFiber
9 g / 28 gSugar
2 g / 50 gSaturated Fat
11 g / 20 gCholesterol
232 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat and sauté the onions until translucent.
Add the sliced white sausage to the pot and brown lightly, then pour in water and bring to a gentle simmer.
Whisk in the rye flour starter and continue to cook, stirring frequently to prevent sticking, until the soup thickens.
Season the soup with salt and black pepper to taste, then serve hot with halved hard-boiled eggs.
25
g75
g24
g
