Sour Rye Soup Recipe

• 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)

• 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.