18 Apr “Zalewajka” soup with smoked tofu and dried prunes
Sour fermented rye soup is usually served during Easter in Poland. Yet sometimes it’s good to break the tradition and serve something similar yet very different. Zalewajka , soup very well known in region of Łódź, is the perfect choice. It is also prepared with sour fermented rye flour, but is far more flavourful when compared with sour fermented rye soup. Traditionally this soup is prepared with chunks of smoked meat but I prepared not only vegetarian but fully vegan option this time.
Ingredients (3-4 servings)
200-250 g smoked tofu
2 medium-sized carrots
1 quarter of root celery
1 small leek
3 cloves of garlic
2 bay leaves
100 g dried prunes
1 grain of allspice
3 potatoes, peeled
10 g of dried mushrooms (preferably bay bolete variety)
1 teaspoon of dried marjoram
around 300ml of sour fermented rye flours (from this recipe: click)
Salt and pepper to taste
Recipe
1. Wash all veggies thoroughly, peel, cut into smaller pieces and place in a big pot
2. Add bay leaves, mushrooms, half of dried prunes, all spice, salt and freshly ground pepper
3. Add 1L of boiling water, bring to a boil and simmer on a low heat until veggies are tender.
4. Remove carrots, root celery, leek, bay leaves and all spice from the broth
5. Add sour fermented rye flour and bring to a boil
6. Cook for another few minutes
7. Blend the soup until smooth. It the soup is too thick, you can add more water
8. Season with salt and pepper if necessary
9. Put chunks of smoked tofu and remaining dried prunes on the plates and pour hot soup over
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