Piskorek - Żur na zakwasie, sour rye soup, net: 16.23 fl.oz (480 ml)

Piskorek - Żur na zakwasie, sour rye soup, net: 16.23 fl.oz (480 ml)

Sour rye soup made using the traditional five-phase method, the heart of which is an 85+ year old rye sourdough starter brought out and nurtured continuously since the 1930s. The recipe is based solely on natural ingredients supplied by Polish farmers.

Ingredients:

water, wholemeal rye flour, rye flour, wheat graham flour, rye sourdough (rye flour, water) - 12.5%, garlic.

Method of preparation:

Prepare 67,5 - 84,5 fl oz (2-2.5 liters) of meat stock. Add the previously shaken contents of the bottle. Cook on low heat for 2-3 minutes. The soup tastes great with potatoes, eggs or white sausage.