Rye Bread Soup With Cream Food

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

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.

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.

RYE BREAD

Steps:

• Tip the flours, yeast and salt into a bowl. In a jug, mix the honey with 250ml warm water, pour the liquid into the bowl and mix to form a dough. Rye flour can be quite dry and absorbs lots of water, if the dough looks too dry add more warm water until you have a soft dough Tip out onto your work surface and knead for 10 mins until smooth. Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf.
• Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hrs, or until roughly doubled in size. Dust a 2lb/900g loaf tin with flour.
• Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. If using caraway seeds work these in to the dough. Shape into a smooth oval loaf and pop into your tin. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 - 1.5 hr, or until doubled in size.
• Heat oven to 220C/200C fan/gas 7. Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 30 mins until dark brown and hollow sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 mins before serving

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.