Zurek

Traditional Polish Soup

Ingredients
Zakwas
 * 1,5 l boiled and then cooled water,
 * white rye flour - 3/4 cup
 * whole wheat rye flour - 1/4 cup (if you don't have whole wheat, just take 1 cup of white)
 * 5 garlic cloves
 * 1 slice of whole wheat bread

Soup http://www.blikle.pl/go/_info/?id=2051 http://kreweta.files.wordpress.com/2008/08/biala-viando.jpg
 * raw white sausage - it's a polish fresh sausage (do not eat it raw!) seasoned and prepared for boiling, for a 2 liter soup two-three pieces (in polish "laska" - it's also means a girl),


 * smoked sausage - 1 round or straight piece,
 * potatoes - peeled and in 2-3 cm pieces (do not use a rules, please),
 * 1 garlic head, split into cloves and peeled
 * 1 fist of marjoram

Preparation
First you need to ferment the flour (make "zakwas"). It's ingredients for 1,5 liter jug of zakwas. It's really a lot (for a huge party - 5 or more liters of soup) so 1/2 of ingredients will be enough for the first time.

Take a stone or glass jug (no metal!) with capacity more than 1,5 l (the "zakwas" will ferment and will need space). In Poland it's usually a pot like this:

http://www.wino.strona.pl/kamionki.html

Add flour and half of water, stir it thoroughly to avoid clots. Add rest of water. Peel the garlic, you may cut in in half, but do not chop. Add a slice of bread, make certain than bread is totally under water.

Cover with dishcloth just to avoid anything to land in it but not to cut the air access and leave it in the cool place for a few (3-5) days. If you don't have a cool (not cold!) place, you can put the jug a basin with warm water (and refill it regularly). Every now and then check, if bread is under water - it may mold easily (if it's moldy - throw it out and start over with fresh ingredients).

Now there's a trick - it's no easy way to judge if it's ready. The fluid should be opaque, not moldy in any case, greyish in color and smell nice (yes, it's subjective). There may be some bubbles.

If you don't want to make the zurek right now, put zakwas to the fridge.

Now for the soup:

Cover white sausages with water and boil. Cut smoked sausage in four along, then in thin slices. Add to already boiled white sausages. After 5 minutes of boiling add potatoes, pressed garlic and marjoram (you may add some salt, but sausages are salty). Boling, boling and when potatoes are soft, add zakwas (but not all - add a part and taste, if it's not too sour, add more). You can add some butter, salt or more garlic to taste. Best on the next day (after you cool it down and boil again).