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Zur Soup

Category: Soups
By: - January 29th, 2009
This Recipe has been read: 1275 times.

Zur Soup

The soured juice (white borsch) for the zur should be prepared earlier. It is made the following way:

Scald 2 cups of whole-wheat flour with boiling water, pouring it enough to get a thin dough. When it cools, add 1 pints lukewarm water and place a piece of whole wheat bread crust in it. Pour into a glass jar, tie with gauze and leave in warm place for three days.

Cook 1 pints of vegetable stock with dried mushrooms and add pint white borsch to the hot stock. Do not strain, as the soup should be slightly thick. If the zur is not sour enough, add some more white borsch. Add a crushed garlic clove along with 4 potatoes cut into cubes. When the potatoes are ready, salt to taste.

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