Prep 5 mins
Cook 30 mins
For the kwas
- 75 g wholemeal rye flour
- 600 ml boiled, cooled water
- 1⁄4 clove garlic
For the soup
- 1 1⁄4 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
- Rinse out an earthenware jar or any non-aluminium container with boiling water.
- (Note: the aluminium would react with the acidity of the kwas).
- Put the flour in the jar and mix to a liquid paste with a little of water.
- Leave the mixture to settle for a few minutes, and then pour on the remaining boiled water.
- Chop the garlic and add.
- 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.
- Strain and use as required.
- If stored in an airtight container, it will keep for a few weeks.
- Heat the stock.
- Chop bacon and onion and add to stock.
- Simmer for 10 minutes.
- Add mushrooms, kwas, cream and garlic.
- Season with salt and pepper.
- Allow to simmer for 20 minutes and then add potatoes and sausage.
- Bring to boil.
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.
Stirr the kwas twice a day with a wooden utensil. I fried up the sausage and onions and fried the bacon chopped it up and cooked some some mushrooms on the side and then dumped all of these to the soup.