Sour rye soup in a bread bowl

Meat 30 min 7 servings Easy ~450 kcal

by Tavolino

Traditional Polish sour rye soup served in a hollowed-out, crusty loaf of bread, which gives it a unique character and flavor.

Ingredients

1
Prepare 6-8 bread bowls for the soup (store-bought or homemade).
2
If using homemade bread, let it cool completely before further processing.
3
Cut off the top of the bread to serve as a lid.
4
Hollow out the center, leaving about a 2 cm layer of bread near the crust.
5
If necessary, line the inside of the bread with pieces of the removed crumb to reinforce the walls.
6
Place the hollowed-out bread bowls in an oven preheated to 180°C for about 20 minutes to toast them.
7
Place the toasted bread bowls on plates.
8
Fill the bread bowls with hot sour rye soup along with toppings (sausage, egg, etc.).
9
Cover with the bread "lid" cut off earlier and serve.