Sour sour soupalso called the beetle, is a traditional soup of Polish cuisine, which is often eaten on the occasion of Easter. It has a characteristic, intense and slightly sour taste. It is often served in bread.
The huge advantage of the sour soup is The presence of many valuable nutrients. This is due to the fact that this soup is based on bread or rye flour sourdough. This sourdough contains lactic acid and lactic fermentation bacteria. The compounds have a beneficial effect on the digestive system, and in particular on the intestines. They improve digestive processes and also prevent constipation.
Moreover, there is a lot of sour soup Vitamins and minerals valuable to health. We are talking here, among others, about B, copper, potassium or calcium vitamins.
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The key to making a good sour soup is sourdough. This is usually based on rye flour or bread. Sometimes ground oatmeal is also used.
To make good you will need:
- 6 tablespoons of rye flour from full milling;
- 4 bay leaves;
- 6 grains of allspice;
- 4 cloves of garlic;
- About 500 ml of boiled water.
The recipe is very simple. First, get a fairly large jar. It belongs to it thoroughly clean and dry. Pour the flour inside, pour it with water, and then throw in the rest of the ingredients. Mix the whole thoroughly and then cover with gauze. We wrap the whole with a recipe with a recipe to keep it.
The sourdough will be ready Around 7 days. You have to remember to mix it lightly every day with a clean spoon.
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