Zur
Zur is a hearty, traditional sour rye soup with smoky bacon, earthy mushrooms, and garlic, complemented by tender boiled potatoes—perfect for comforting, rustic meals.
Ingredients
Instructions
- Cover the whole wheat flour with lukewarm water and leave in a warm place for 24 hours to sour.
- Remove the sour rye bread and pass the remaining mixture through a sieve.
- Bring 3 cups of boiling water to a boil and slowly pour over the sour mixture, stirring constantly.
- Simmer on low flame until the soup boils.
- Chop the bacon and mushrooms, then fry until lightly browned.
- Add garlic and fry briefly with the bacon and mushrooms.
- Add the fried bacon and mushrooms to the soup.
- Serve the soup with boiled potatoes.
Tips & Substitutions
For a richer flavor, consider adding smoked paprika or a dash of liquid smoke to the soup. If you prefer a vegetarian version, substitute the bacon with smoked tempeh or omit it altogether and add more mushrooms. Additionally, using homemade stock instead of water can enhance the taste significantly. Adjust the seasoning with salt and pepper to taste as needed.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs like parsley or chives for added freshness. Pair it with crusty bread or a side of Lithuanian Potato Sausage for a heartier meal. A simple green salad can also complement the dish nicely, balancing its rich flavors.
Storage & Reheating
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally until heated through. If the soup thickens, add a bit of water or broth to reach your desired consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Zur contains roughly 911 calories, with 24g protein, 113g carbohydrates, and 40g fat. It is an excellent source of vitamin D (67% of the Daily Value), protein (48% of the Daily Value), and iron (37% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2701mg per serving (117% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of flour for this recipe?
Yes, you can experiment with other types of flour such as all-purpose or rye flour, but keep in mind that the texture and flavor might change. Whole wheat flour offers a nutty flavor that enhances the soup, while other flours may yield a lighter outcome.
What can I substitute for sour rye bread?
If you can't find sour rye bread, you can use regular rye bread or even a sourdough loaf. To mimic the sour flavor, consider adding a splash of vinegar or a squeeze of lemon juice to the soup to achieve a similar taste.
Is it possible to make this soup in advance?
Absolutely! This soup actually tastes better the next day as the flavors meld. Make it in advance and store it in the refrigerator. Just remember to reheat it gently before serving, and adjust the seasoning if necessary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).