In the past, it was eaten on Ash Wednesday and during Lent. Tasty, filling and good for the intestines

Żur is one of the most expressive soups in Polish cuisine. The unique taste is achieved not only thanks to the leaven, but also to ingredients such as smoked meats and bones. Is it possible to make vegetarian żurek without meat? Absolutely yes. Just add the appropriate vegetables, spices and a special ingredient, i.e. mushrooms. Check ours recipe for Lenten rye soup for Lent.

Formerly in villages sour rye soup without meat was one of the most frequently eaten soups. This dinner was not only cheap, but also quick to prepare. However, thanks to the addition of potatoes, it was quite a substantial meal and helped fill the stomach for a few hours. It is worth mentioning that żurek is a healthy soup because natural sourdough is a source of probiotics that support intestinal function and its microflora.

What to add to your Lenten sour soup? The basis, as in the case of the meat version, is of course leaven for sour soup. It is produced as a result of natural fermentation of rye flour with lactic acid bacteria and wild yeast. The intense flavor that is provided by meat in the classic rye soup recipe will be replaced by forest mushrooms, boletes and bay boletes work best. You can use frozen mushrooms (approx. 200 g) or choose dried ones (approx. 25-30 g), just remember to soak them for a few hours.

It will emphasize the taste of the Lenten sour soup onion and root vegetables, carrots, celery and parsley fried in butter. You can’t forget about spices, go for them bay leaves, allspice, black pepper, and of course marjoramwithout which it is difficult to imagine żurek. It is worth whitening this soup cream 30 percent., it will be creamy and even tastier. You won’t find sausage in Lenten żurek, but it’s worth serving it with boiled egg.

Preparation Lenten feast it’s not difficult at all. It is important to use good quality sourdough, it is best to prepare it at home, but before Easter you can easily find it in many bakeries and grocery stores.

Ingredients:

• 2 liters of water,
• approx. 400-500 ml of sourdough starter,
• 200 g of frozen forest mushrooms,
• 1 carrot,
• 1 parsley,
• 1/3 taste,
• 1 onion,
• 4 potatoes,
• 2 tablespoons of clarified butter,
• 100 ml of cream 30%,
• 4 bay leaves,
• 5 grains of allspice,
• 5 peppercorns,
• sun,
• 2 tablespoons of marjoram.

Additionally:

• 4 eggs for serving,
• a bunch of chives.

Preparation:

1. Wash and peel the vegetables. Cut the carrot, parsley and celery into small cubes, the potatoes into larger ones.
2. Melt the butter in a large pot and fry the chopped onion until golden. Add carrots, parsley and celery and fry over medium heat.
3. Chop the thawed mushrooms finely and add to the vegetables. Mix everything.
4. Add the chopped potatoes and fry everything for a few more minutes.
5. Pour two liters of water, add allspice, bay leaves, peppercorns and salt.
6. Cover the pot with a lid and bring the soup to a boil. Reduce the heat and cook for another 20 minutes. At the end of cooking, also add marjoram.
7. After this time, add the leaven and the hardened cream. You can add more or less leaven, depending on how sour you want the soup to be.
8. Mix everything and heat for a while over low heat.
9. Season to taste with salt and pepper.
10. Serve with halves of boiled eggs and chopped chives.

You can also serve a slice of sourdough bread with your Lenten sour rye soup.

Sources: Terazgotuje.pl, kontakter.pl