Make your own sourdough - wheat, rye and gluten-free

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How to make wheat sourdough for borscht?
How to make rye starter for sour rye soup?
- How to make gluten-free rye sourdough soup?

The age-old debate about the most traditional Easter dish revolves around soup. For some, during breakfast on Easter Sunday, the table is not complete without sour rye cabbage soup, and for others - white borscht. How different are they?

Zurek and white borscht are soups that are very similar to each other. They are white or cream in color, slightly cloudy, served with sausage and hard boiled egg. Some add potatoes and a little smoked sausage to them. Usually they are generously sprinkled with marjoram. The deluxe version is served in a hollow loaf of bread. They are different in smell. Both soups smell like sourdough. One is wheat, the other is rye.

White borsch this is the soup you are making wheat sourdough. This is easy to remember by associating the whiteness of borscht with the whiteness of a loaf of wheat bread. Stine based on rye sourdough. Both soups can be made with sourdough - wheat or rye will do. Then we add a few tablespoons of sourdough to the soup at the end of cooking to give the soup a characteristic sourness. In the book "Bread" Piotr Kukharsky gives a recipe for rye-wheat sourdough, which can be the basis for both bread and soup. This is a good solution for those who want to cook not only soup, but also bake homemade bread.

Making sourdough soup has its weaknesses. First, sourdough takes longer to cook and is a more complex art than sour soup sourdough. Secondly, this starter lacks the depth of flavor that spices and additives provide.

So if we want a soup with intense taste, let's make it sourdough for soup. Add garlic, bay leaf and allspice to the water and flour. Thanks to this, we do not have to season the soup in the pot. But we will refrain from dressing the soup with ready-made powders of “sour soup” or “white borscht”. Real sour rye soup and borscht have their own characteristic taste thanks to the intense broth on smoked meat, the addition of marjoram, garlic and sourdough. If we make a decent broth that will extract everything they have from the meat and vegetables, we won't need any powdered additives.

How to make wheat sourdough for borscht?

6 tablespoons whole wheat flour
400 ml boiled water
2 cloves of garlic
3 bay leaves
5 grains of sweet pepper
1 tablespoon marjoram

In a large scalded jar, mix all the ingredients. We cover it with a clean cloth or gauze and leave it on the kitchen table. Mix the starter in the morning and evening. After 3-4 days, the liquid should have a characteristic sour smell. If we have enough acid, put the jar in the refrigerator. If we want our soup to be more sour, we leave the sourdough for another 24 hours.

How to make rye starter for sour rye soup?

6 tablespoons 2000 grade rye flour
400 ml boiled water
2 cloves of garlic
3 bay leaves
5 grains of sweet pepper
1 tablespoon marjoram

How to make gluten-free rye sourdough soup?

Wheat and rye are cereals that contain gluten. However, you can prepare a gluten-free sourdough, thanks to which people with gluten intolerance can enjoy the characteristic taste of Polish Easter.

3 tablespoons buckwheat flour
3 tablespoons rice flour
400 ml boiled water
2 cloves of garlic
3 bay leaves
5 grains of sweet pepper
1 tablespoon marjoram

What do you prefer - sour rye soup or borscht? What is served in your houses? More inspiration for Christmas dishes can be found on our dedicated Easter page.