Vegan Żurek (Polish Sour Rye Soup)

Ingredients

• 1 cup Rye flour
• 4 cups Warm water
• 2 medium Potatoes
• 1 ounce Dried mushrooms
• 1 medium Onion
• 1 medium Carrot
• 4 cups Vegetable broth
• 4 links Vegan sausage
• 1 tablespoon Marjoram
• 2 cloves Garlic
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Prepare the sour rye starter: In a jar, mix 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. 2Soak the mushrooms: Soak dried mushrooms in hot water for 20 minutes. Drain and chop finely.
3. 3Prepare the vegetables: Peel and dice the potatoes, carrot, and onion. Mince the garlic.
4. 4Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion and carrot and sauté until softened. Add garlic and cook for 1 minute.
5. 5Add remaining ingredients: Add vegetable broth, potatoes, chopped mushrooms, salt, pepper, and marjoram. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
6. 6Add the sour rye starter: Strain the sour rye starter through a fine-mesh sieve into the soup. Bring to a simmer and cook for 10 minutes, stirring occasionally.
7. 7Cook the vegan sausage: Slice the vegan sausage and sauté until browned.
8. 8Serve: Serve hot, garnished with sliced vegan sausage.

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