Sourdough For Polish Sour Rye Soup

Sourdough for Polish sour rye soup

This is the recipe for sourdough for Polish sour rye soup (In Poland it’s zakwas na żurek wielkanocny). As you may know there is no sour rye soup without good sourdough. It gives the characteristic sour taste and smell. It’s super easy to prepare. Just mix all the ingredients in a jar or clay pot and leave it in a dark, warm place (e.g. a kitchen cupboard) for 5-7 days. Remember to mix it at least once a day during this time. After this time, you can prepare sour rye soup from homemade sourdough or store the sourdough in the fridge for up to 2 weeks. The longer it sits in the cupboard, the more sour it will be. For me, sourdough after 5 days is perfect.

From the proportions given below, I prepare sourdough for about 2.5 l of Polish Żurek (sourdough + 1.5 l of water). The more flour you add to the sourdough, the thicker the sour soup will be.
If after adding the sourdough your sour soup is still too thin, you can thicken it by adding about 2 tablespoons of rye flour type 2000 (the same you will use to prepare the sourdough) mixed with a few tablespoons of water to the soup. Add this mixture to the soup and bring to a boil.
If you want to speed up the fermentation process, you can add rye bread crust, bread sourdough, pickled cucumber juice or ready-made rye sourdough powder to the sourdough. Then the homemade sourdough for Polish Żurek will be ready even in 3 days!

Sourdough for Easter Sour Rye Soup

An essential element of every Polish sour rye soup, without it, it would not have a characteristic sour taste and thick consistency. Prepare it yourself from scratch, it's very easy!
5 from 6 votes
Prep Time 5 minutes
Fermenting 5 days
Total Time 5 days 5 minutes
Course Preserves
Cuisine Polish
Servings 1 portion
Calories 174 kcal

Homemade Sourdough for Sour Rye Soup Recipe

Ingredients
 
 

  • 700 ml water
  • 5-10 tbsp rye flour type 2000
  • 5 cloves garlic
  • 10 grains allspice
  • 5 bay leaves
  • 10 grains pepper

Instructions
 

  • Pour the flour into the scalded jar/container (the more flour, the thicker the sourdough, and thus the sour rye soup), add garlic, pepper, allspice and bay leaves. Pour boiled, cooled water and mix. Cover with a lid (do not screw on) or gauze. Put it away in a dark, warm place, e.g. in a kitchen cupboard. Stir at least once a day. The sourdough will be ready after 5-7 days. After this time, you can store the sourdough in the refrigerator for up to 2 weeks.
    700 ml water, 5-10 tbsp rye flour type 2000, 5 cloves garlic, 10 grains allspice, 5 bay leaves, 10 grains pepper

Video

Watch how to make homemade Sourdough for Polish Żurek step by step video.
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Nutrition

Serving: 100gCalories: 17kcal (1%)Carbohydrates: 4g (1%)Protein: 1g (1%)Fat: 0gSaturated Fat: 0gSodium: 4mgPotassium: 25mg (1%)Fiber: 1g (3%)Sugar: 0gVitamin A: 32IU (1%)Vitamin C: 1mg (1%)Vitamin E: 0mg (1%)Vitamin K: 0µgCalcium: 11mg (1%)Iron: 0mg (2%)Manganese: 0mg (10%)Magnesium: 4mg (1%)Zinc: 0mg (1%)

Percent Daily Values are based on a 2,000 calorie diet

Have you made this recipe?Show it off and add a photo in the comments!

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