House of Asia > Recipes > Sour rye soup with coconut milk

Sour rye soup with coconut milk

25 min

4 servings

mild

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A perfect żurek soup, not just for the holidays. Who doesn't love it?! We're offering a revamped version of this well-known classic. It features coconut milk and mun mushrooms. This combination is sure to provide you with an exciting culinary experience.

Asian Mushrooms 15-30 minutes

Ingredients

400 ml coconut milk 12-14%
4 kaffir lime leaves
¼ package Mun mushrooms
1 liter of vegetable broth
½ liter of sourdough starter for żurek
1 bay leaf
1 ½ tablespoons horseradish
2 tablespoons of marjoram
salt and pepper to taste
2 potatoes, diced
4 hard-boiled eggs

A method of preparing

Pour the starter into a pot. Add the bay leaf, kaffir lime leaves, and crushed mung bean mushrooms. Simmer for 10 minutes.
Add potatoes, coconut milk, broth and horseradish.
Then mix everything thoroughly and cook for 20 minutes. Season with marjoram, salt, and pepper.
Pour the żurek soup into bowls. Arrange the sliced eggs on top.

Sprinkle the soup with parsley or kale.

Tip: You can add fried white sausage or smoked salmon to the żurek soup.