Rye Bread Soup With Cream Recipes

POLISH SOUR RYE SOUP: ZUREK

Steps:

• Heat up the bouillon in a large pot.
• Chop bacon and onion into small cubes and fry it. Once frying add the onion, garlic and sausage cut into slices.
• Put the contents of the frying pan into the bullion, along with zakwas and marjoram and cook for about 30 minutes.
• Once you take it from the gas, add sour cream, salt and optionally pepper.
• Serve with half or quarter of boiled egg on top, and bread.

RYE BREAD SOUP WITH CREAM

Steps:

• Cut the rye bread into cubes and place in medium pan. Add cold water to cover and let soak one hour.
• Bring bread and water slowly to boil and mash thoroughly with a potato masher.
• Add raisins and lemon slices and simmer for 10 minutes. Add sugar to taste (none may be needed if the bread is already sweet). Remove lemon slices.
• Whip cream and serve on the side with soup.

SOURDOUGH RYE

Steps:

• The night before you want to bake the bread, feed your active sourdough starter with 1 cup rye flour, 1/2 cup bread flour, and 2/3 cup water. Mix until fully combined, cover, and let stand at room temperature overnight.
• The next morning, mix together the expanded starter and 1/4 cup water. Stir in 1 cup rye flour, 1 cup bread flour, salt, sugar, olive oil, and caraway seeds.
• Turn dough out onto a lightly floured surface, and knead until satiny. Place in a well oiled bowl, and turn once to oil the surface. Cover with a damp cloth. Allow to rise in a warm spot until doubled.
• Punch down dough, and shape into loaves. Place on a greased baking sheet or in greased loaf pans. Allow to rise until doubled in bulk.
• Preheat the oven to 350 degrees F (175 degrees C).
• Score the tops of the loaves with a serrated knife. Bake in preheated oven until deep brown and loaves sound hollow when thumped on the bottom, about 40 minutes.
• Alternate baking method for chewier, salty crust: Bake 20 minutes at 350 degrees F (175 degrees C). In a small bowl, mix together 1/2 cup water and 1 teaspoon salt. Remove loaves from oven and brush crust with salt water. Continue baking for 25 minutes more, brushing at 10 minute intervals.

SOUR CREAM RYE BREAD (ABM)

Steps:

• Place all ingredients in the pan according to the manufacturer of your bread machine.
• Select basic/white cycle and medium crust color.
• Do not use delay cycle.
• Remove baked bread from pan and cool on a wire rack.

POLISH SOUR RYE SOUP (ZUREK POLSKI)

Steps:

• Rinse out an earthenware jar or any non-aluminium container with boiling water.
• (Note: the aluminium would react with the acidity of the kwas).
• Put the flour in the jar and mix to a liquid paste with a little of water.
• Leave the mixture to settle for a few minutes, and then pour on the remaining boiled water.
• Chop the garlic and add.
• Cover the top of the jar with muslin or pierced cling film and leave in a warm place for 4 to 5 days to ferment.
• Strain and use as required.
• If stored in an airtight container, it will keep for a few weeks.
• Heat the stock.
• Chop bacon and onion and add to stock.
• Simmer for 10 minutes.
• Add mushrooms, kwas, cream and garlic.
• Season with salt and pepper.
• Allow to simmer for 20 minutes and then add potatoes and sausage.
• Bring to boil.

RYE BREAD SOUP

Steps:

• Simmer bread in water or soup stock.
• for 20 0r 30 minutes,.
• or until it is soft enough to put through a blender.
• Add salt,butter,and caraway seed.
• Simmer for 10 minutes.
• Blend in sour cream and egg yolk.
• Simmer 2 minutes.
• Add smoke ham or frankfurters if you want.
• Enjoy.