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POLISH ROOTS. AMERICAN LIFE.
polish Mama Cooks
Homemade sour rye soup starter
10 min + 5 day
About the Recipe
Sour rye soup starter (in Polish called 'Zakwas') it's a mix of rye flour, water and spices. It is a base for a sour rye soup called ‘żur’ (diminutive: 'żurek') or in English simply sour rye soup. Perfect for Easter, taste delicious also during dreadful weather.
Even if you think it looks like mood or dirt, remember it's not only appearance that matters. This soup starter is a promise of something great.
The recipe varies depending on a region and even sometimes on the person that prepares it, but the essentials stay the same.
5 tbsp of rye flour
2 cups (500ml) of water
2 teeth of garlic
1 big jar
1 clean cloth
rubber band (I usually keep those from the asparagus)
Wash and dry the jar.
Place the flour in the jar and add the water.
Peel and crash the garlic, add it to the mixture of water and flour. Mix it all.
Cover the top of the jar with a cloth and grab it with the rubber band. That protects anything from getting into the jar.
Finally, put it in some safe and warm place, I keep it on top of my fridge, or on a counter.
Take a peek inside of it everyday and give it a stir, after 5 days use it to prepare żurek.
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