Polish Sour Rye Soup with Majoram and Hard-Boiled Eggs

Ingredients

• Rye flour40 g
• Hard-boiled egg2 items
• Dried marjoram1 tsp
• Sunflower oil1 tbsp

Steps

1. 1

   Whisk rye flour into 500 ml warm water with a touch of lemon juice for the tart base.

2. 2

   Simmer broth with oil and dried marjoram for 10 minutes, stirring constantly.

3. 3

   Peel hard-boiled eggs and slice them in half.

4. 4

   Pour hot soup into bowls and garnish with egg halves.