Fermented rye flour soup - Zurek
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easy
Quick 12 hours
1 week
without
After fermentation fill in the Olly, mix with one spoon of sugar and add 8 spoons of oil. Store in the fridge.
Traditional
Poland
paleo,
mediterranean,
lactose-free,
kids,
sulfite-free,
diabetes
ingredients
50 gramm
Rye Flour
500 milliliter
Water
2 cloves
garlic
chopped
1 slice(s)
Bread
250 gramm
Potato
boiled
20 gramm
Mushrooms
dried
1 teaspoon (3-5g)
Salt
2 teaspoon (3-5g)
marjoram (Origanum majorana)
dried
500 milliliter
Stock
2 twig
dill (Anethum graveolens)
instructions
Put the ingredients in your Safaro
garlic, marjoram (Origanum majorana), Rye Flour, Water, Bread
garlic, marjoram (Origanum majorana), Rye Flour, Water, Bread
Put the floating disk in your Safaro
Close your Safaro
Let ferment
6 Stunden bis 3 Tage
6 Stunden bis 3 Tage
Bring to boil
Mushrooms, Potato, Salt, Stock
Mushrooms, Potato, Salt, Stock
Blend everything until smooth
Mushrooms, Potato, Salt, Stock
Mushrooms, Potato, Salt, Stock
Mix the ingredients
Mushrooms, Potato, garlic, dill (Anethum graveolens), marjoram (Origanum majorana), Rye Flour, Salt, Water, Bread, Stock
Mushrooms, Potato, garlic, dill (Anethum graveolens), marjoram (Origanum majorana), Rye Flour, Salt, Water, Bread, Stock