Zurex Soup

Zurex Soup

Here's how make it :

Ingridient :

Four the Zakwas :

1. 1/2 cup/115 g rye flour
2. 1 or 2 crusts from rye bread (about 1 cup/225 g total)
3. 2 garlic cloves, minced
4. 2 cups/480 ml warm water

For the soup:

1. 2 large onions, peeled, one halved and one coarsely chopped
2. 1 large carrot, trimmed and peeled
3. 1 large parsnip, trimmed and peeled
4. 1/2 celery root, peeled
5. 6 cups/1.4 L water
6. 2 garlic cloves, chopped finely
7. 1/4 lb/115 g bacon (3 to 4 strips), chopped
8. 2 1/4 lb/1 kg white sausage, cut into chunks
9. 1 bay leaf
10. 3 allspice berries
11. 1 tbsp dried marjoram
12. 6 black peppercorns
13. 1/4 cup/55 g grated white horseradish (jarred is fine)
14. 1/2 cup/120 ml light cream
15. Crusty brown bread for serving (optional) 

Step :

1. To make the zakwas: Place all of the ingredients in a large storage jar (a 1-qt/960-ml size will do) with a hermetically sealing top (such as you would use for preserving fruit). Leave the jar in a warm place—on a windowsill or in a cupboard—for 4 to 5 days. Open the jar, remove any mold or green bits that might have accumulated on top, and strain. The remaining sour, fermented liquid is the zakwas. You will have about 2 cups/480 ml for the soup. Set aside.
2. To make the soup: Place the sliced onion halves, carrot, parsnip, and celery root in a large saucepan with the water. Bring to a boil, lower the heat, and simmer, uncovered, for 40 minutes or so. Strain the broth and discard the vegetables.
3. Meanwhile, in a soup pot, fry together the chopped onion, garlic, bacon, and sausage over medium-high heat until all are lightly browned. Add the strained vegetable broth, the bay leaf, allspice, marjoram, peppercorns, and horseradish. Bring to a boil, reduce the heat, and cook at a low boil for 20 minutes. Stir in the reserved zakwas and the cream. Raise the heat, and bring to a boil again. Remove the bay leaf and serve, preferably with crusty brown bread on the side.