Soup with a difference! (in fact, with at least three differences) . 1 – It’s got sourdough in it! Yes, I used some discard. What a revelation…talk about hearty. I mixed my rye starter with home-made stock, veg and sausages. It thickened the soup up and gave us a tangy carb hit too. . 2 – It came from the lovely @dreamtemplearts family. This is the first time I’ve been passed a recipe I was looking for (it’s based on Zurek, a Polish sour soup) via a one to one IG connection. That warms my heart :-) . 3 – It traditionally includes All Spice berries. I have not been able to find these in Italy, so instead used a similar flavour profile – cinnamon bark, nutmeg and cloves. I would never have thought of putting these flavours in a savoury soup. It added to the roundness and warmth. . This one isn’t going anywhere. I already have plans to make it again and when I’ve got my favourite version, to write it up. If you’re looking for discard uses, keep watching. . And that’s Russian Black Salt on the top in case you’re wondering…there’s a highlight on my profile for process pics of it. . I’ll go back to my Polish soup induced warm haze now :-)