John Myers
Ingredients for 4 servings:
- 500 g rye meal
- 3 garlic cloves
- 500 ml water, boiled, warm
Instructions
Working time approx. 10 minutes; Rest period approx. 5 days; Total time approx. 5 days 10 minutes
Basis for Silesian sourdough soup
Slice the garlic cloves and place them in a jar. Add the rye meal to the jar and pour in the water. The mixture should not form a dough; it should be liquid and clear once the meal sinks to the bottom. Loosely screw the jar shut and pierce a hole in the lid, e.g., with a can opener. Place it in a deep dish to prevent the fermentation from making a mess. Let it ferment for about 5 days at room temperature. The rye is ready when it tastes slightly sour and releases gas. Stir this mixture into smoky-flavored broth to make a soup.
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