Polish zur aka zurek soup recipe

  Ingredients in this recipe:

Sourdough:

• half cup of rye flour
• peel from one slice of wholemeal bread (not obligatory)
• 2 cloves of garlic - crushed
• 2 bay leaves
• 1 cup of water

Soup:

• 2 white sausages
• previously made sourdough
• half of a small parsley
• 1 medium-size onion
• 3 potatoes
• 3 tablespoons of thick sour cream (18% fat)
• 1 spun of marjoram
• salt, pepper
• hard-boiled eggs when ready to be served

  See also:

• White borscht recipe

Recipe:

1 Pour rye flour into a clay or cup pot, add pressed garlic and pour over warm but not hot water. Mix it with enough water so that a slurry forms, and then leave for about 4-5 days in a warm and sunny place. After this time it will have a distinctive sourdough sour smell (don't worry - disappears during cooking). The sourdough can be poured into jars or bottles and stored even a month.

The soup:

2 Pour your sourdough into a large pot, add some water or broth, so as to be adequately acid (according to your taste). Cook it.

3 After boiling, add the leaves, all spices, juniper, diced sausage.

4 In the meantime, boil the potatoes separately - otherwise, they become hard and are distasteful.

Cook until soup goes an intense aroma of meats and herbs. Add salt, pepper and other seasonings to taste. Cook a moment more and then turn off. At the end add the sour cream, eggs and boiled potatoes. Stir. Serve hot!

I hope that you find this zur aka zurek soup recipe useful. Enjoy your meal! Smacznego! :)