Zur - cooking recipe

Ingredients

1/2 lb. whole wheat flour
1/4 lb. bacon
2 sections garlic
3 c. boiling water
salt and pepper
1 piece sour rye bread
2 c. lukewarm water
1 lb. potatoes
1 can mushrooms

Preparation

Cover the flour with lukewarm water.
Add a piece of sour rye bread of approximately 2 inches diameter.
Leave the mixture in a warm place for 24 hours.
When the mixture is well soured, take out the bread and pass the rest through a sieve.
Bring to a boil, 3 cups of water and slowly pour over the mixture, stirring constantly.
Leave it on low flame until it boils.
On the side, chop the bacon and the mushrooms and fry until lightly browned. Squeeze in the garlic and add both to the soup.
Serve with boiled potatoes.