|
Zur - A Type Of Sour Soup - Pc grains, polish, soups 2 cup coarse oat or rye flour 4 cup ; warm water 1 tablespoon leavening (fermented zur, or a litt; le leavened rye dough or- 1 crust of rye bread 3 centiliter garlic : Place flour in jar, combine with part of water, add leavening (or crust of rye bread), crushed garlic, mix. : When the emulsion settles, add water - 3 inches over top of flour - cover with perforated paper or cloth, set aside in warm place for 3 days. Make just enough zur so that it may be used up quickly; when over- fermented it has an unpleasant taste and aroma. _Polish Cookbook_, Zofia Czerny, 1961 & 1975. Panstwowe Wydawnictwo Ekonomiczne, Warsaw. Typos by Jeff Pruett. From: Jeff Pruett Date: 14 Apr 97 National Cooking Echo Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - |