🇧🇾 Belarusian Cuisine

Zhurek

Fermented Rye Soup

Prep Time 20 min + 3 days ferment

Servings 6

Difficulty Medium

Calories 224 kcal

A tangy, warming soup made from fermented rye flour starter, served with boiled eggs and fresh dill. A unique taste of old Belarus.

Ingredients

1 Mix rye flour with warm water in a jar, cover with cloth, ferment 3 days at room temperature.
2 Strain the fermented liquid through a fine sieve.
3 Bring vegetable broth to a boil, add garlic, bay leaves, and caraway seeds.
4 Pour in the strained rye ferment, simmer 15 minutes.
5 Season with salt and pepper, stir in sour cream.
6 Serve topped with halved boiled eggs and fresh dill.

Did You Know?

The rye ferment for zhurek must start 3-5 days before serving, making it a dish that requires planning ahead.