Cheese calculator
Winemaking
Vegetarian żurek made with a natural sourdough starter is more than just soup — it’s the crackle of a campfire, that smoky aroma, and time shared with your favorite people. The method is simple and quick, but the real magic happens when you cook it together. Fragrant veggies, a tangy rye starter, and a subtle hint of smoke come together in a bowl that tastes best in the fresh air. If you’re after a plant-based dish with real character, this żurek is a bullseye.
Preparation:
Starter (3 days ahead):
- Rehydrate the dried sourdough starter according to the package directions.
- Add rye flour, garlic, allspice berries, and a bay leaf.
- Leave in a warm place for 3 days, until the starter develops its characteristic aroma.
Żurek:
- Heat a campfire pot or large saucepan, add rapeseed oil, and tip in the diced onion. Sauté until translucent and lightly golden.
- Pour in water (about 4 liters).
- Add the diced potatoes, vegetables, and mushrooms if using.
- Season with salt, pepper, allspice berries, and a bay leaf. Simmer until the vegetables are tender.
- Pour in the prepared rye sourdough starter and add the marjoram.
- Add the liquid smoke and cook a few minutes more so the flavors meld.
- Serve the żurek piping hot with a dollop of thick sour cream and fresh bread.
Enjoy! ... because homemade is better!
