4-5 days before making “zurek” set all the sourdough ingredients in a jar and mix once or twice. Then cover it with a piece of cloth. Place the jar in a warm, dark spot and let the bacterias and natural yeast do the job!
Make sure that the sourdough is ready to use: a good one has a nice sour smell and no mould on the surface.
Peel the veggies (including just one onion) and cut into big pieces, set them in a pot together with mushrooms, olive oil, spices and 2 liters cool water. Bring the stock to boil and cook for 90 minutes.
In the meantime cook the sausage, then cut it into small pieces. Fry the chopped bacon until crispy and set it aside.
Cut the second onion into small cubes and fry on a pen until golden-brown.
Remove the veggies from the stock. Add the sourdough and bring it to boil. Then quickly add the fried onion and sausage, mix the soup and let it cool down for 5 minutes. It’s ready to serve!