The essential ingredient for sour soup, ideally the leaven should be started with a piece of rye sourdough. Without it the first leaven is okay. This is the recipe without the dough. Commercial versions are available to save you the effort.
- 500 ml mineral water
- 75 g rye flour
- 4 cloves garlic
- 15 ml pickled cucumber juice
- 3 bay leaves
- 5 allspice grains
Combine the flour, juice and water in a bowl or jar, whisk and add the garlic whole or halved, the allspice grains and the bay leaves.
Cover the bowl or jar with cloth or gauze and leave at room temperature for two days.
When it smells and tastes sour, it is ready. Pour into an earthenware pot. Keep it in the fridge and keep a tablespoon back for the next batch or bake some rye sourdough bread and keep a small piece of the dough!