to prepare your own sourdough Carolina has inspired me to blog on Sensory Kitchen and it was benefited from the provision.
Home appliances have not tasted sour soup ever, and it is because they do not tolerate bags, and I did not realize this as simple to prepare it yourself. And there is a whole lot tastier!
to sour soup I added dried mushrooms, which provide a fantastic flavor, Polish sausage (on a daily basis I do not eat it, but now bought it and what is out there! ), Onions and lightly zabieliłam cream. I also like when the soup is slightly spicy, so it replaced the pinch of cayenne pepper. The soup can also prepare vegetarian version, without the sausage.
leaven the soup:
7 heaped tablespoons of rye flour
900ml warm but not hot boiled water
2 bay leaves 2 cloves garlic, lightly crushed 2
allspice seeds 4 peppercorns 1 tablespoon
marjoram
large glass or earthenware pitcher or jar, cotton cloth
mix all ingredients thoroughly in a bowl, cover with a cloth, you can secure it with elastic. Set aside in a warm place, stir once a day.
leaven is ready after about 3-4 days, mine was 7 days, was quite acidic and perfect for me.
From what I read, it can be stored in the refrigerator up to 2 weeks (but the hand itself is not cut off the dam, have not yet tried)
soup: a recipe for
2 liters of soup
round sourdough soup
to 1 liter of vegetable broth 1 onion
piece of sausage
a handful of dried mushrooms 2 tablespoons
sweet cream 1 tablespoon olive oil Pinch of cayenne pepper
salt, pepper
onions and sausage, cut into cubes and fry in olive oil.
to throw mushroom broth and boil. Reduce heat and cover with lid and cook for 10 minutes. Pour
sourdough (together with flour, then the soup will be more dense), mix and bring to boil again.
Remove from heat, pour in the cream, add fried onions and sausage, season with salt, pepper and cayenne pepper, stir.
Serve with cooked hard-boiled egg and / or potatoes.
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