6dried wild mushrooms and watersoaked for 30 minutes in hot water
1-2chopped garlic cloves
plain sausagefresh parsley, hard boiled egg
Make your sour rye starter: boil 5 cups of water to kill bacteria and leave to cool in an 8 cup container. Stir in the rye flour, bay leaf and 3 sliced garlic gloves. Cover with a linen cloth, and leave to ferment for 3 to 5 days in a warm dark location. Stir the starter daily with a clean spoon. When you start noticing an acid smell and sour taste, it is ready.
In a large soup pot, add the rest of the ingredients (except the plain sausage, fresh parsley, hard boiled egg) and simmer till potatoes are just fork tender. For a clear soup add just the liquid part of the starter, and for a thick soup add the whole starter. Put on the heat again a bot to thicken.
To serve, ladle some soup in a shallow soup bowl, add 1 hard boiled egg cut in 2 per bowl, add slices of the cooked plain sausage, and garnish with fresh parsley.
Polish White Borscht Soup Recipe | Zurek https://cultureatz.com/polish-white-borscht-soup-recipe/