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Vegetable soup with rye flour

Vegetable soup with rye flour  image
image showing recipe preparationPreparation timeelementPreparation time30 min
image showing recipe preparationCooking timeelementCooking time105 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromPoland


  • 100 g rye flour
  • 1 leek
  • 2 carrots
  • 1 celery stalk
  • 500 g potatoes
  • 50 g bacon
  • 1/2 smoked sausage
  • 1 hard-boiled egg
  • 2 cloves garlic
  • 1 bay leaf
  • 2 tablespoons chopped parsley
  • 1 teaspoon dried oregano
  • Olive oil
  • Salt, pepper



  • 48 hours in advance, pour the rye flour into a bowl. 
  • Mix with 300 ml of warm water. 
  • Chop the garlic. Add it to the preparation. Mix well. 
  • Cover with a cloth and let ferment in a warm place. 
  • On D-day, slice the onion. 
  • Brown it with the bacon without adding fat. Set aside.
  • Peel the potatoes and carrots. Cut them into pieces. 
  • Wash the leek and celery stalk. Cut them into thin pieces. 
  • Cut the smoked sausage and egg into slices. 
  • Sauté the vegetables in a saucepan. Cover with water. Leave to cook on a low heat for 1 hour and a half.
  • Drain the vegetables, keeping the broth. 
  • Dissolve the rye mixture with the broth. 
  • In a saucepan heat the sausage, potatoes, egg, vegetables, bacon and onion. Add the bay leaf, oregano and parsley. Season with salt and pepper. 
  • Add the broth to the rye. Cook for 15 minutes over medium heat. 


Energy (kcal)

Protein (g)

Total Carbohydrates (g)

Sugar (g)

FibRE (g) TOTAL FAT (g) Saturated fat (g) Sodium (mg)
372.6 14.1 44.4 3.8 7.8 13.6 4.3 502.7


Nutritional advice:

This soup is nutritionally complete. It can be eaten in the evening as a full meal for example. You could also enjoy it with wholemeal flours of rye or other cereals.