Lighter Polish Sour Rye Soup with Egg and Turkey Sausage

• • 50 g rye bread
• • 100 g turkey sausage
• • 1 pcs egg
• • 100 g sauerkraut
• • 1 clove garlic
• • 300 ml broth
• • 5 g dill

Instructions

1. Sauté garlic and turkey sausage in a pan.
2. Add sauerkraut and broth, simmer for 10 minutes.
3. Stir in diced rye bread and cook for another 5 minutes.
4. Serve topped with a boiled egg and sprinkle with dill.