Zurek Sour Rye Soup

Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

  • About

Sour soups in Eastern Europe are made using fermented rye (or wheat). This is one you have to start 2 days in advance in order to ferment the rye flour, but you can buy the sour liquid known as “zakwas,” a liquid sourdough starter, in Polish and Eastern European food shops. Anything fermented is healthy for the flora and fauna of your gut.