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–+ servings
sour rye soup

ŻUREK - Polish traditional sour rye soup

Print Recipe
Course dinner, Main Course, Soup
Cuisine polish
Keyword cauliflower vegan soup, easy meals, easy plant based, easy vegan soup, good for you soup, good for your gut, gut health, nutritious, plant based lunch, simple recipe, sour rye, vegan soup
Prep Time 2 hours
Sour rye starter 5 days
Servings 6 people

Ingredients

Sour rye starter

  • 1 cup wholegrain rye flour
  • 3 cups boiled and cooled water
  • 3 cloves garlic
  • 3 seeds all scpice
  • 3 bay leaves
  • 10 seeds peppercorns

Broth for the soup

  • 1 cup sour rye starter
  • ½ head cellery root
  • 2 medium carrots
  • 1 medium parsnip
  • 1 medium leek
  • 1 medium onion
  • 4 seeds all soice
  • 4 bay leaves
  • 5 seeds peppercorn
  • 1 tsp salt
  • 2 ltr water
  • 5 tblsp fresh parsley
  • 5 tblsp fresh dill

Sour rye soup

  • 1 cup sour rye starter
  • 1 medium pickled cucumber
  • 500 grams potato
  • 1 medium onion
  • ½ tsp marjoram
  • 2 tblsp horseradish
  • 1 clove garlic
  • 1 tblsp fresh dill
  • 1 tblsp fresh parsley
  • 1 tbls olive oil

Instructions

Sour rye

  • Wash and scaled your glass jar with boiling water to make sure is clean.
  • Peel your garlic. Slightly squash it.
  • Into your 1 ltr glass jar add your flour and slowly pour in the coooled boiled water stirring to avoid rye flour from clamping.
  • Add your garlic and spices.
  • Cover tightly with a breathable cloth ans secure wth a rubber.
  • Rememebr to stir this mixture daily and check for any signs of mould.
  • After 5 days strain this through a sieve, pour into a bottle, and keep in the fridge if not used right away. Remember this will keep in the fridge for a week!

Veggie broth from scratch

  • Wash all your veggies for the broth. You can chop them up into smaller pieces.
  • Add your cold water, all the spices and fresh parsley with dill.
  • Cook on a small heat for about 1,5 h.
  • After 1,5 h strain your broth and discared your cooked veggies.

Sour rye soup

  • Put your pan on medium heat. Pour in your veggie broth.
  • To your veggie broth add the strained starter.
  • Grate the pickled cucomber and chop your onion.
  • Heat the olive oil on the frying pan and gently fry the grated pickle. In the same pan fry the onion.
  • Add the fried cucumber and the onion to the pot with broth. and all the aromatics. Cook your soup for 20 minutes.
  • In a separate pot cook your potatoes till soft.
  • Serve your soup with boiled potatoes and an extra sprinkle of fresh dill and parsley.
  • ENJOY!