This sour rye soup is known as 'zur' or 'zurek'. It is one of the most typical dishes for Polish cuisine. Poles use kind of a base for that soup, called 'zakwas' that one may buy, sold in plastic bottles in every grocery. We serve the soup with hard-boiled eggs, sausages and bacon in these cute little bread bowls...
- 3l water
- 1l zakwas (fermented rye flour)
- 5 cloves garlic
- 500g white sausage
- 6 eggs
- 100g bacon
- 2 small round bread loaves
- 150ml 12% cream (12%) or yoghurt
- few leaves of marjoram
- salt and pepper
Boil water with peeled garlic and sausage, cut into pieces, we add salt and pepper, and boil everything for about 30 minutes over low heat. After boiling remove the sausage and garlic. Pour stirring fermented rye flour (you need to shake it previously). Cook for another 10-15 minutes. Fry bacon in a pan. Than cook hard-boiled eggs, 6 minutes from the moment water begins to boil. Turn off the heat. In a separate bowl mix some soup with cream, than add to the pot and stir well. Season to taste. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers (best with your hand) leaving 3/4-inch-thick shells. Serve hot in bread bowls, with sausage, hard-boiled eggs, bacon, decorated with fresh marjoram leaves and black pepper.