Sour Rye Soup Recipe

Sour Rye Soup, aka Zurek, is a vegetable soup that is flavored with a fermented juice to give it a sour taste. Learn how to make/prepare Zurek by following this easy recipe.
Sour Rye Soup Recipe
Difficulty Average
Recipe Type Non Veg.
Serves 6
  • For Kwas
  • 75 g Wholemeal Rye Flour
  • 600 ml Water (boiled and cooled)
  • ¼ clove Garlic (chopped)

    For Soup
  • 1.25 liter Stock (from vegetables or beef/chicken bones)
  • 100 g Bacon (chopped)
  • 100 g Onion (chopped)
  • 1 can Mushrooms
  • 400 ml Kwas
  • 300 ml Sour Cream
  • 5 medium Potatoes (cooked and diced)
  • 100 g smoked Sausage (diced)
  • Salt (to taste)
  • Pepper (to taste)
How to make Sour Rye Soup:
  • Take an earthenware jar or non-aluminum container and rinse it with boiling water, to avoid the kwas reacting with the aluminum.
  • Add rye flour to the jar and mix with a little boiled water, to form a liquid paste.
  • Allow the mixture to settle for a few minutes.
  • Pour in the remaining boiled water.
  • Add the chopped garlic and cover the jar with muslin or pierced cling film.
  • Set the jar in a warm place for 4 to 5 days, to allow it to ferment.
  • Strain the liquid and store in an airtight container.
  • Pour the stock in a large saucepan and put it for heating.
  • Add bacon and onion to the stock. Simmer for 10 minutes.
  • Add mushrooms, kwas and sour cream. Stir well.
  • Season the soup with salt and pepper. Simmer for another 20 minutes.
  • Add potatoes and smoked sausage. Boil the soup.
  • Serve hot.