POLISH SOUR RYE SOUP (Zurek Polski)

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

For the kwas

• 75 g wholemeal rye flour
• 600 ml boiled, cooled water
• ¼ clove garlic

For the soup

• 1 ¼ liters vegetable stock (or beef/chicken bones)
• 100 g bacon
• 100 g onions
• 1 can mushroom
• 400 ml kwas
• 300 ml sour cream
• 5 medium potatoes , cooked and diced
• 100 g smoked sausage , diced

Directions:

1. Rinse out an earthenware jar or any non-aluminium container with boiling water.
2. (Note: the aluminium would react with the acidity of the kwas).
3. Put the flour in the jar and mix to a liquid paste with a little of water.
4. Leave the mixture to settle for a few minutes, and then pour on the remaining boiled water.
5. Chop the garlic and add.
6. Cover the top of the jar with muslin or pierced cling film and leave in a warm place for 4 to 5 days to ferment.
7. Strain and use as required.
8. If stored in an airtight container, it will keep for a few weeks.
9. Heat the stock.
10. Chop bacon and onion and add to stock.
11. Simmer for 10 minutes.
12. Add mushrooms, kwas, cream and garlic.
13. Season with salt and pepper.
14. Allow to simmer for 20 minutes and then add potatoes and sausage.
15. Bring to boil.

Reviews

[Chef #vt4me]

I think everyone should try this soup. My Polish neighbors use kielbasa instead of bacon/smoked sausage, she also adds chopped eggs. I substituted half and half for sour cream as I wanted my soup a bit thinner. You can also consider mushrooms optional. I grated fresh potatoes and added with the onions. When the kwas is ready it will look like bread dough in the water.