Zakwas na Zurek Soup

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  • 1-1/3 cups rye flour
  • 2 cloves garlic, crushed, and maybe more to taste
  • 1 quart beef stock
  • 2 bay leaves
  • vegetables (eg celery, carrots, fennel, parsnips) peeled and diced
  • your favorite sausage, boiled separately and cut
  • kosher salt
  • black pepper
  • Rye bread
  • Parmesan cheese to taste
  • extra virgin olive oil

Make the Zakwas. Boil about 1/2 a cup of water, and add to the rye flour. Stir in an additional 1-1/2 cups of warm water. Pour starter into a jar, add in the garlic, cover with a paper towel tied around the top, and let sit in a warm corner of the kitchen for 3-4 days.

When ready to make the soup, combine the zakwas starter with a quart of beef stock. Heat slowly and simmer. Put two bay leaves in the stock, to remove before serving. Add in vegetables. Add in the cooked sausage. Add in salt and pepper to taste.

Simmer for a while.

Finish with croutons. You can make rye croutons by dicing or tearing rye bread into cubes, adding salt, black pepper, Parmesan cheese to taste, and garlic to taste, and some olive oil. Lay on a baking sheet and bake for about ten minutes at 375 degrees Fahrenheit.

Serves: 4-5
Preparation time: four days + a couple hours