Zur

Directions

1. 1
   Cover the flour with lukewarm water.
2. 2
   Add a piece of sour rye bread of approximately 2 inches diameter.
3. 3
   Leave the mixture in a warm place for 24 hours.
4. 4
   When the mixture is well soured, take out the bread and pass the rest through a sieve.
5. 5
   Bring to a boil, 3 cups of water and slowly pour over the mixture, stirring constantly.
6. 6
   Leave it on low flame until it boils.
7. 7
   On the side, chop the bacon and the mushrooms and fry until lightly browned. Squeeze in the garlic and add both to the soup.
8. 8
   Serve with boiled potatoes.