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This incredible rye soup recipe combines a rich, deeply flavoured stock with tangy fermented rye – a culinary technique used in Poland and other Eastern European countries. The result is a truly wonderful contrast of flavours which is well worth the time it takes to tease out the flavour of the ingredients. Finish with an aromatic dill oil and given a smoky note thanks to potatoes cooked in the embers of a barbecue, Kuba’s recipe also features beef tongue – but you can substitute this with the sausages in the stock if you’re struggling to find some.
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