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Recipes

First Course, Quick and Tasty

DIFFICULTY

Zurek garnished with gorgonzola pdo and eggs

Ingredients

For the Zakwas/rye yeast:

  • 6 tablespoons of rye flour
  • 2 cloves of garlic
  • 1 glass of water
  • Pepper

 

For the soup:

  • 200 g Gorgonzola Pdo
  • 6 loaves of bread
  • 2 lt meat stock
  • 3 white sausages
  • 200 g bacon
  • 3 hard-boiled eggs
  • 50 ml sour cream
  • 1 onion
  • 1 clove of garlic
  • Marjoram
  • Salt
  • Pepper

Preparation

  1. Begin by making the rye yeast, which must be prepared 3 days in advance.
  2. Combine all the ingredients in a glass and mix well. Cover the glass with a tea towel or cotton, as air will have to pass through. Let ferment in the refrigerator for 3 days.
  3. Set the broth to heat.
  4. Prepare the soup by cutting the bacon into strips and the onion into slices. Sweat them in a saucepan and then pour in the boiling meat stock. Also, add the whole sausages and cook for 30 minutes.
  5. Add the rye yeast and let it dissolve, mixing well. Add the marjoram and crushed garlic. Season with salt and pepper.
  6. Turn off, take out the sausages, and cut them into rounds.
  7. Serve in the loaf without crumbs, garnishing with the hard-boiled egg, sour cream, sausage, Gorgonzola Pdo, and fresh marjoram.