Keto Zurek Soup with Sausage and Egg

Ingredients

• about 450 g Pork sausage
• 6 cups Chicken broth
• 1/2 cup Dried mushrooms
• 1 medium Onion
• 2 cloves Garlic
• 1 tbsp Marjoram
• 1/2 cup Dairy-free sour cream alternative
• 4 large Hard-boiled eggs
• 2 tbsp Apple cider vinegar
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1/2 cup dried mushrooms in a bowl and cover with warm water. Let them soak for 30 minutes. After soaking, drain the mushrooms well and chop them into small pieces.
2. 2Heat the 1 tbsp olive oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 1 medium onion, cut into 1.27 cm dice, and the 2 cloves garlic, minced. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
3. 3Add the about 450 g pork sausage, broken into small pieces, to the pot. Cook, stirring and breaking up the sausage, for 8-10 minutes, or until it is browned on all sides. The sausage is done when it is no longer pink.
4. 4Pour in the 6 cups chicken broth and add the chopped soaked mushrooms, 1 tbsp marjoram, 1/2 tsp salt, and 1/4 tsp black pepper. Stir everything together. Bring the soup to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 20 minutes.
5. 5Stir in the 2 tbsp apple cider vinegar and the 1/2 cup dairy-free sour cream alternative until well combined. Heat gently for another 2 minutes, but do not let it boil.
6. 6Ladle the hot soup into bowls. Top each serving with one of the 4 large hard-boiled eggs, halved or quartered.

Substitutions

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