Sour Soup - Zurek

Ingredients

For the Starter:

·       2 tsp sourdough starter

·       7 tbsp whole spelt flour (or Habermus ground in a high-speed blender)

·       1 quart water

·       2–3 garlic cloves, lightly pressed

·       1–2 bay leaves

For the Soup:

·       6–7 cups water

·       2 carrots grated

·       2 onions chopped

·       1/2 fennel bulb

·       1/2 tsp bertram

·       1/2 tsp galangal

·       1/2 tsp wild thyme

·       1/2 tsp sage

·       1 1/2 tbsp salt (or to taste)

Optional toppings: hard-cooked egg, horseradish, dry chicken sausage

Instructions

1.     Prepare the Starter (3 Days Ahead):
In a quart-sized glass jar, combine:

·       Sourdough starter

·       Whole spelt flour

·       1 quart water

·       Lightly pressed garlic cloves

·       Bay leaves

Cover the jar loosely (do not seal it). Let sit at room temperature for 3 days.
Stir the mixture morning and evening to help beneficial bacteria thrive.

 

2.     Make the Soup (Day 3):

·     

·       In a large pot, sauté chopped onions, fennel bulb, and carrots in a bit of oil or butter until softened.

·       Add the dried herbs and spices: sage, wild thyme, bertram, and galangal. Stir well to release their aromas.

·       Pour in 6–7 cups of water and your prepared sour starter.

·       Simmer over medium heat, stirring occasionally. The soup will naturally thicken as it cooks.

·       Add salt to taste toward the end of cooking.

 

3.     Serve:
Enjoy warm, garnished with:

·       Sliced hard-cooked egg

·       Fresh grated horseradish

·       Slices of dry chicken sausage

 

For video instructions go to Hildegard's Way YouTube channel