Żurek (Polish Sour Rye Soup) with White Beans

Ingredients

• 1/2 cup Rye flour
• 4 cups Warm water
• 6 cups Vegetable broth
• 1 can (15 oz), drained White beans, cooked
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 tablespoon Dried marjoram
• 2 Bay leaves
• 2 tablespoons Olive oil
• to taste Salt and pepper
• 1 cup, sliced Vegan sausage (optional)
• 2 tablespoons Dairy-free sour cream (for serving, optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the sour rye starter: In a jar, combine rye flour and warm water. Cover loosely and let sit at room temperature for 3-5 days, stirring daily, until it develops a sour smell.
2. 2In a large pot, heat olive oil over medium heat. Sauté onion until softened. Add garlic and cook for 1 minute more.
3. 3Add vegetable broth, white beans, marjoram, and bay leaves. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. 4Strain the sour rye starter through a fine-mesh sieve into the pot. Discard the solids.
5. 5If using vegan sausage, add it to the pot. Simmer for another 10 minutes.
6. 6Season with salt and pepper to taste.
7. 7Remove bay leaves before serving. Top with dairy-free sour cream (optional).

Substitutions

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