Quick homemade sour rye soup prepared on bread sourdough. Sour rye soup on a slice of rye bread

The sourdough starter can be prepared in two ways.

The first, more famous, sourdough is made of rye flour, water, additives such as garlic, bay leaves, allspice, peppercorns and a slice of rye sourdough bread.

The second is sourdough with the addition of sourdough. How to make sourdough for sour rye soup from sourdough bread? The same as the first one, only instead of a slice of bread, we add 30 g of sourdough. Sour rye soup with the addition of sourdough ferments faster and is ready practically after two days.


  • 30 g sourdough (wheat or rye) or a slice of sourdough rye bread
  • 500 ml of boiled lukewarm water
  • 100 g wholemeal rye flour type 2000 or wholegrain
  • 2 - 3 bay leaves
  • several peppercorns
  • several grains of allspice
  • 2 - 3 cloves of garlic (or unpeeled)


  1. Pour the flour into the scalded jar, add bay leaves, allspice, pepper, crushed garlic with the flat part of the knife.
  2. Add mature sourdough or a slice of sourdough rye bread.
  3. We pour water, mix, cover the jar with gauze and put it in a warm and dark place.
  4. From time to time we mix and try.
  5. The sourdough with the addition of a slice of bread will be ready in 4 - 5 days.
  6. If we add mature sourdough, the base for sour soup will be ready after 2 days.
  7. When the sourdough reaches the right acidity, we can add it to the sour soup or close the jar and store it in the fridge for about 2 weeks.
  8. We can store sourdough with additives or strain through a sieve and store without additives.

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