Soup
Żurek, Rye Sourdough Soup
- Preparation time
- 1 h
- Servings
- 4 servings
Ingredients
- Rye flour — to buy100 g
- Water — to buy300 ml tiède
- Bacon bits — to buy150 g
- Onion — to buy1
- Garlic — to buy2 gousses
- Marjoram — to buy1 c. à c.
- Feuille de laurier — to buy1 feuille
- Stock — to buy1 l
- Potato — to buy2, en dés
- Cream — to buy100 ml
- Egg — to buy2 durs, pour servir
- Sausage — to buy4 tranches, pour servir
- Salt — to buy1 pincée
Preparation
3 to 5 days ahead, make the starter (zakwas): mix the rye flour with warm water in a jar, cover with a cloth and let ferment at room temperature, stirring daily, until it smells pleasantly sour.
On the day, cook the bacon lardons in a pot for 4-5 minutes, until browned, then add the sliced onion and sweat for 3-4 minutes.
Add the crushed garlic, marjoram and bay leaf, stir for 1 minute, then pour in the broth and bring to a simmer.
Add the diced potato and simmer for 12-15 minutes, until tender.
Pour in the rye starter in a stream while stirring, then let it heat gently for another 5 minutes without hard boiling (a strong boil can break the starter''s tang).
Stir in the cream to bind and soften the soup, taste and adjust the salt.
Serve piping hot with half a hard-boiled egg and a slice of sausage in each bowl.