{"id":169,"date":"2024-03-31T15:07:21","date_gmt":"2024-03-31T15:07:21","guid":{"rendered":"https:\/\/chefofnature.com\/?p=169"},"modified":"2024-03-31T15:07:22","modified_gmt":"2024-03-31T15:07:22","slug":"wild-easter-soup","status":"publish","type":"post","link":"https:\/\/chefofnature.com\/?p=169","title":{"rendered":"Wild Easter soup"},"content":{"rendered":"\n

White borscht, traditionally eaten on Easter Sunday morning, is made of fermented flour sour soup base and served with eggs, sausage, and sometimes potatoes and feta cheese. Here we present a wild version of this soup.<\/p>\n\n\n\n

The traditional white borscht soup base is made of fermented flour (usually wheat or rye) with garlic cloves, bay leaf, and allspice. We chose oat flakes for fermentation as they give a milder flavor and wild garlic instead of garlic cloves. We replaced eggs with stinkhorn eggs and potatoes with Jerusalem artichokes. <\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Wild Easter soup<\/h2>\n
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<\/div>\n
Prep Time<\/span>5 days<\/span><\/span> d<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Soup<\/span><\/div>
Cuisine: <\/span>Polish<\/span><\/div>
Keyword: <\/span>spring<\/span><\/div><\/div>\n
Servings: <\/span>2<\/span> people<\/span><\/span><\/div>\n\n\n\n

Equipment<\/h3>
  • 1 jar (1 liter)<\/div><\/li>
  • 1 hand blender<\/div><\/li>
  • 1 chopstick or wooden spoon<\/div><\/li>
  • 1 cloth or paper kitchen towel<\/div><\/li>
  • 1 pot<\/div><\/li>
  • 1 Knife<\/div><\/li>
  • 1 cutting board<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>

    sour soup base<\/h4>
    • 50<\/span> grams<\/span> oat flakes<\/span> wheat, buckwheat or rye flour instead<\/span><\/li>
    • 3<\/span> leaves<\/span> wild garlic<\/span><\/li>
    • 700<\/span> ml<\/span> cold water<\/span><\/li><\/ul><\/div>

      Easter soup<\/h4>
      • 700<\/span> ml<\/span> sour soup base<\/span><\/li>
      • 230<\/span> grams<\/span> Jerusalem artichokes<\/span><\/li>
      • 100<\/span> ml<\/span> cream for soup<\/span> for vegan soup use e.g., soy cream<\/span><\/li>
      • 3<\/span> stink horn eggs<\/span> we used frozen eggs from previous season<\/span><\/li>
      • wild garlic leaves and flowers<\/span><\/li>
      • crow garlic<\/span><\/li>
      • salt and paper<\/span><\/li>
      • cayenne<\/span><\/li><\/ul><\/div><\/div>\n

        Instructions<\/h3>

        sour soup base<\/h4>
        • Boil water and a sterilize jar.<\/span><\/div><\/li>
        • Cool down 700ml of water.<\/span><\/div><\/li>
        • Grind oat flakes using a blender.<\/span><\/div>
          \"\"<\/div> <\/li>
        • Clean and chop wild garlic.<\/span><\/div>
          \"\"<\/div> <\/li>
        • Place wild garlic and oat flakes in the sterilized jar.<\/span><\/div>
          \"\"<\/div> <\/li>
        • Add boiled and chilled water.<\/span><\/div>
          \"\"<\/div> <\/li>
        • Cover jar with cloth or paper kitchen towel.<\/span><\/div><\/li>
        • Twice a day stir mixture using a chopstick or wooden spoon.<\/span><\/div><\/li>
        • Ferment the oat flakes for another 4 to 5 days.<\/span><\/div><\/li><\/ul><\/div>

          Easter soup<\/h4>
          • Clean and chop Jerusalem artichokes.<\/span><\/div>
            \"\"<\/div> <\/li>
          • Pour the sour soup base and bring to a boil.<\/span><\/div>
            \"\"<\/div> <\/li>
          • Peel stinkhorn eggs.<\/span><\/div>
            \"\"<\/div> <\/li>
          • Cut the eggs in half.<\/span><\/div><\/li>
          • Boil Jerusalem artichokes until soft and blend using a hand blender.<\/span><\/div><\/li>
          • Add cream and stinkhorn eggs.<\/span><\/div>
            \"\"<\/div> <\/li>
          • Cook for another 5 minutes, season with salt and paper.<\/span><\/div><\/li>
          • Serve decorated with wild garlic, crow garlic, and sprinkle with cayenne paper.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n

            Notes<\/h3>
              \n
            1. Instead of oat flakes you can use wheat, buckwheat, or rye flour. Fermented oat flakes give a milder taste, while fermented buckwheat and rye flour are stronger.<\/li>\n
            2. The longer the fermentation the more intense will be your soup taste.<\/li>\n
            3. Do not let the wild garlic leaves float on the water’s surface. They may cover with mold. Never use the sour soup base if you see any mold.<\/li>\n
            4. Alway use a clean chopstick\/spoon. A wooden spoon is better as it prevents bad bacteria to grow in your soup base.<\/li>\n
            5. Fermented soup base should have an acidic and pleasant smell.\u00a0<\/li>\n<\/ol><\/div><\/div>\n<\/div><\/div>\n\n
              \n
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              sour soup base<\/figcaption><\/figure>\n<\/div>\n\n\n

              <\/p>\n","protected":false},"excerpt":{"rendered":"

              White borscht, traditionally eaten on Easter Sunday morning, is made of fermented flour sour soup base and served with eggs, sausage, and sometimes potatoes and<\/p>\n","protected":false},"author":1,"featured_media":201,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[293,267,236,8,414,261],"tags":[97,71],"class_list":["post-169","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-crow-garlic","category-jerusalem-artichoke","category-main-course","category-spring","category-stinkhorn","category-wild-garlic","tag-mushrooms","tag-plants"],"_links":{"self":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/169","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=169"}],"version-history":[{"count":12,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/169\/revisions"}],"predecessor-version":[{"id":1878,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/169\/revisions\/1878"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/media\/201"}],"wp:attachment":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=169"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=169"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=169"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}