Smoked brisket jour

Zhur is a hearty soup that is very popular in Poland. This dish itself has Slavic roots and has been known for a long time. The main highlight of this food is the sourdough of rye or oat flour, which is called zhur. A special pride of Polish chefs is the zhur with smoked brisket. I suggest you cook soup according to this culinary recipe to get a taste of Poland and ancient Slavic cuisine! First we need to prepare the starter. To do this, dilute rye or oat flour in water and put it in a warm place for fermentation for 3-4 days. Now let's get down to the actual preparation of the soup. We will cook a broth from bones, brisket and vegetables, cut in advance, strain it and pour the starter culture into the broth. Bring to a boil, add salt and add smoked brisket and garlic, ground together with salt. Cook broth from bones, vegetables and smoked brisket. Strain, pour the zhur into it, boil and add salt. Zhur should be served cold with sour cream and half a boiled egg. It tastes sour, invigorating, satisfying and at the same time very useful, since rye or oatmeal starter contains many vitamins and trace elements. It will be especially good in the summer heat. Be sure that your family will ask for supplements, so cook more!