Rye Soup Starter for “Żurek-Polish Sour Soup”
Rye is a rich, hearty grain that has been consumed for centuries. Rye flour tends to be more nutritious than wheat or barley because of the whole nature it comes in, with endosperm, which is in the outer hull of the rye berry or kernel. The endosperm holds potent starches as well as fiber and nutrients. It’s much harder to separate and remove the germ and the bran from the endosperm during the milling, therefore carrying with it more vitamins and nutrients into the end product of rye flour.
I highly recommend to purchase rye flour locally and if you have the time, you must visit this historic Arva Flour Mill. The mill has been in continuous operation for 203 YEARS. This Mill maybe the last of this vintage found anywhere in North America!
This fermented soup starter is one of the great examples of mastering different natural ways of unlocking flavors of different grains through fermentation process. It is the kind of food that feels good to eat. This umami rich flavour reveals deep sour taste well balanced with every single ingredient added to the starter: Rye flour, Garlic, Bay leaves, Allspice and Pepper(White, Red and Black). There is no denying that any fermented food is good for your gut health. This lacto-fermented starter is a fundamental ingredients to make a traditional Polish soup called Żurek (pronounced ‘zhurek’).
Rye Soup Starter for “Żurek-Polish Sour Soup” Recipe
Yields: 750ml or 3 cups
Preparation Time: 10 minutes
Fermentation Time: 7 days
Ingredients:
1 cup or 250ml wholemeal rye flour from Arva flour Mills
500 ml room-temperature, previously boiled water - IMPORTANT
2 cloves of slightly crushed garlic
3 bay leaves
5 allspice berries
10 red/white/black pepper berries
Instructions:
Boil water. Set aside to cool. Sterilize the jar which is to be used for the starter.
When water reaches room temperature, add rye flour and stir the mixture. Add spices – 2 cloves of slightly crushed garlic, 2 bay leaves, 2-3 allspice berries and pepper.
Cover the jar with a piece of gauze or linen cloth. Do not close it with the lid, since the sourdough needs some fresh air. Set aside for about 7 days in a warm place and give it a stir just once a day. Let it mature and the sourdough will gain a distinct sour smell and taste.
Now, your rye soup starter is ready to be used for the Żurek soup. Store any leftover in the refrigerator, in a closed glass jar or bottle.
