POLISH SOUR RYE SOUP (Zurek Polski)

Recipe by LikeItLoveIt
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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.
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