Zur Soup


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 3/4 pints lukewarm water and place a piece of
  • wholewheat bread crust in it. Pour into a glass jar, tie with gauze
  • and leave in warm place for three days.


Cook 1 3/4 pints of vegetable stock with dried mushrooms and add 3/4 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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