Zur

1. 1

   Cover the flour with lukewarm water.

2. 2

   Add a piece of sour rye bread of approximately 2 inches diameter.

3. 3

   Leave the mixture in a warm place for 24 hours.

4. 4

   When the mixture is well soured, take out the bread and pass the rest through a sieve.

5. 5

   Bring to a boil, 3 cups of water and slowly pour over the mixture, stirring constantly.

6. 6

   Leave it on low flame until it boils.

7. 7

   On the side, chop the bacon and the mushrooms and fry until lightly browned. Squeeze in the garlic and add both to the soup.

8. 8

   Serve with boiled potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.