This recipe, featured in Hot Topics Vol. 24, Summer 2006, comes from Piwnica S'widnicka in Wroclaw, Poland.
Ingredients:
- 1 cup (237 mL) water, for leaven
- 3½ oz. (100 g) whole wheat rye flour
- 6 to 6½ cups (1420 to 1538 mL) water, for stock
- 3½ oz. (100 g) carrot
- 3½ oz. (100 g) leeks
- 3½ oz. (100 g) celery root
- Parsley – to taste
- 3½ oz. (100 g) white sausage, cut into small pieces
- Salt, pepper, garlic and marjoram – to taste
- Additional rye flour for thickening, if necessary
Instructions:
Allow the rye flour to ferment in one cup of water for approximately three days, creating the leaven (called “zur” in Polish).
Prepare a stock made with the water, carrot, leeks and celery root. Strain the stock and add the leaven, thickening to taste with more rye flour. Add salt and bring to a boil. Next, add the white sausage and spice to taste with pepper, garlic and marjoram.
Serve with a garnish of halved hard-boiled eggs and bread crust.
