Yesterday a fellow blogger reminded me of THE SOUR RYE SOUP (ZUREK in Polish) and I could not stop thinking about that. About the smell of home, taste and all good feelings…even a short story written by Olga Tokarczuk called “Zurek”.
So today I decided to give you my family recipe for vegetarian sour rye soup based on the broth of dried wild mushrooms.
First you have to make a sour marinade, for that you need:
–3 spoons of rye flour,
– 0, 5 l. boiled and cooled water,
– 3 cloves of garlic,
– 1 slice of dried wholemeal bread, in small pieces
– a clay pot (best is to use the same one all time, we have very old one which my grandma used for the marinade) or you can use a glass jar.
Mix the flour and water, add cut garlic and bread. Cover the pot with a cloth and keep it in a warm place for 4/5 days. Stir once each day
Recipe for the sour rye soup:
You need:
–sour ma
rinade,
-5 dried wild mushrooms,
-1 onion,
– 1 spoon of butter,
– salt, pepper, bay leaves, garlic, marjoram
Soak the dried wild mushrooms for a few hours. Boil them (30 min.), take them out and cut into small pieces. Put them back into the same liquid. Add your sour marinade to the mushrooms and cook for a few minutes. Add salt, pepper, garlic, bay leaves, marjoram. In the meantime cut an onion and fry in the butter and add this to the soup.
If you like you can add potatoes and serve with chopped hard-boiled egg.
Smacznego!
Under the linden tree 
I must try this version. The boy is a vegan so this sounds great! Maybe next time I’ll even brave the sour rye mix from scratch!