Sour Rye Soup Starter - Zakwas na Zurek - Recipe #84

smoked sausage

🥗Healthier: turkey sausage

💰Cheaper: pork shoulder

Turkey sausage is lower in fat while pork shoulder is more affordable.

rye flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is more commonly available.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock is healthier, while water with seasonings is cost-effective.

hard-boiled eggs

🥗Healthier: poached eggs

💰Cheaper: none

Poached eggs provide a lighter option.

Transfer rye flour into a glass jar that is at least 1 liter in size.

Add half of the boiled water (cooled slightly) and stir until lumps are gone.

Add the remainder of the water and stir again until well incorporated.

Crush 2 cloves of garlic with a large knife and add to the jar.

Add all spice, bay leaf, and pepper corns to the jar and stir well.

Cover the jar loosely with a tea towel to allow air in and let it stand for 2 days.

After 2 days, remove the spices and garlic; let it ferment for an additional 3 days for a total of 5 days.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens