Sourdough is a necessary element if we cook a traditional sour soupwhite borscht or Easter borscht. Although a mixture of flour, water and spices seems inconspicuous and insignificant, in fact It gives the soup to taste. In addition, it makes the sour soup to be suspended, thick and pleasantly creamy.
Ready sour sour sour soup You can buy in almost every store. Whereas No buying product can replace a good, homemade sourdough. The final effect that we will get after cooking the soup will be the best if we prepare everything ourselves. What’s more, we will be sure that Our sourdough has a simple, healthy composition without preservatives and taste enhancers.
Sourdough for sour soup from grandma’s recipe is a guarantee of the quality of good soup. The soup comes out with him velvety, and at the same time full of taste and aroma. Most importantly, however, it is very simple to prepare, which means that even an inexperienced chef will be able to make a delicious sour soup with him. Be sure to prepare it for Easter, a even the mother -in -law will ask where you got such a good sourdough.
Ingredients:
- 6 tablespoons of rye flour,
- 600 ml of summer boiled water,
- 3 cloves of garlic,
- 3 allspice grains,
- 3 bay leaves.
Pour the flour into a jar, add water into it, turn off and shock thoroughly. Stir until There will be no lumps. Peel the garlic cloves and flatten them with a knife. Add them to the jar. Also add bay leaves and allspice. Mix again.
Cover the jar with gauze and Leave for 5 days in a warm place. Mix the sourdough every day. After this time, the sourdough is ready for use. Pour it into a glass bottle and store it in the fridge.
Sour sour sour soup belongs store in a glass bottle in the fridge. Before pouring it, all spices should be pulled out. The sourdough prepared on sour soup can even stand in the fridge up to two weeks.
If we remain leaven, it can be poured into a freshly prepared mixture of water and flour. Thanks to this We will accelerate the process of sourdough formation And we won’t waste leftovers.
This fragrance plays the main role in recognizing whether sourdough for sour soup is still suitable for consumption. Good sourdough has a pleasant, slightly bread, acidic smell. If He will be clear in his smellnot noticeable musty, rot or even moldit means that the sourdough is broken. Such a mixture should not be used so as not to lead to poisoning.
Source: Naz NowoKuje.pl, Sazemer.pl
