POLISH SOUR RYE SOUP (Zurek Polski)

DIRECTIONS

• 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.