Rye Sour Soup Leaven Home-Style / Zakwas na Żurek Żytni Domowy
Leaven, sourdough, or sour rye soup starter is the basis for preparing sour soup based on rye flour. I have been using my mom's leaven recipe for years. It's always worth having such leaven in the fridge, especially before Easter and Christmas. This is a proven recipe, requires only few ingredients and makes the best żurek soup.Stir the starter at least once a day. Always use a clean spoon. After 3-4 days, the leaven already smells great. After 7-8 days it is ready for use, depending on the temperature it sits in. I strained the garlic, allspice grains and bay leaves. I poured the leaven in to a new glass container and leave it in the fridge until ready to use.
Ingredients
- 1 L water (boiled and cooled)
- 120 grams rye flour
- 3 cloves garlic
- 3 bay leaves
- 3 grains allspice
Instructions
- Place the flour into a liter jar or stone pot. Pour water gradually, stirring quickly with a wooden spoon to avoid lumps.
- Peel the garlic and crush it lightly with a knife. Place it in a jar. Add allspice, and bay leaves. Stir.
- Cover the jar with gauze (linen cloth or cotton diaper). Set aside in a warm place for about 3-7 days, e.g. on the top cabinet in the kitchen or by the stove. Every day for these 3-7 days, you should stir the leaven with a wooden spoon once a day.
- Ready leaven can be used immediately to cook żurek or close the jar and place it in the fridge. It can be stored for up to approx. 2 weeks.
Notes
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