Ingredients:
ZAKWAS:
2 cups pre-boiled warm water
100 g (3.5 oz) rye flour
2 garlic cloves, minced
ZUREK:
100-200 g (3.5 to 7 oz) white sausage (polska kielbasa)
1 bay leaf
2 corns of allspice
salt, pepper
2-3 Tbs sour cream
Preparation:
ZAKWAS: Mix rye flour with warm water and garlic. Pour into a glass jar or crockery bowl, cover with cheesecloth and let stand in a warm place for 5-6 days. (The fermentation and sour smell is a sign that it's getting good) Strain and use as required.
ZUREK: Cook sausage in 1 l of water with bay leaf and allspice for 30 minutes. Add strained zakwas (only liquid). Season with salt and pepper. Cook for 5 minutes.
Serve with sour cream.
You can also add chopped, cooked potatoes, chopped hard boiled egg, fried bacon or/and fried onion.
