Mix the sourdough and rye flour with the water and keep warm for one night. Boil the soaked dried mushrooms in the water (Ii) for 10 minutes. Add the sourdough mixture, stirring throughout, and cook for another 10 minutes. Cut the sausage into slices, chop the bacon and onion and fry them together, add them to the soup and let it simmer for a quarter of an hour at low temperature. Season to taste with salt and freshly ground pepper.
Serve with boiled or mashed potatoes.
In Upper Silesia this soup is also called sour soup, cobbler’s perch, czur or jur.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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