Fermented rye flour soup - Zurek
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
50 gramm
Rye Flour
500 milliliter
2 cloves
garlic chopped
1 slice(s)
250 gramm
Potato boiled
20 gramm
Mushrooms dried
1 teaspoon (3-5g)
2 teaspoon (3-5g)
marjoram (Origanum majorana) dried
500 milliliter
2 twig
dill (Anethum graveolens)
Put the ingredients in your Safaro
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

Bring to boil
Mushrooms, Potato, Salt, Stock
Blend everything until smooth
Mushrooms, Potato, Salt, Stock
Mix the ingredients
Mushrooms, Potato, garlic, dill (Anethum graveolens), marjoram (Origanum majorana), Rye Flour, Salt, Water, Bread, Stock