Zur Soup
The soured juice (white borsch) for the zur
should be prepared earlier. It is made the following way:
Scald
2 cups of whole-wheat flour with boiling water, pouring it enough to
get a thin dough. When it cools, add 1 ¾ pints lukewarm water and place
a piece of whole wheat bread crust in it. Pour into a glass jar, tie
with gauze and leave in warm place for three days.
Cook
1 ¾ pints of vegetable stock with dried mushrooms and add ¾ pint white
borsch to the hot stock. Do not strain, as the soup should be slightly
thick. If the zur is not sour enough, add some more white borsch. Add a
crushed garlic clove along with 4 potatoes cut into cubes. When the
potatoes are ready, salt to taste.