Cannabis Sour Rye Soup

Ingredients

• 100 g 100 g Rye flour (Type 997)
• 500 ml 500 ml Lukewarm water
• 3 Zehen 3 Zehen Garlic (for starter)
• 300 g 300 g White sausage or kielbasa (sliced)
• 100 g 100 g Smoked bacon
• 4 Stück 4 Stück Hard-boiled eggs
• 4 Stück 4 Stück Small cooked potatoes
• 2 EL 2 EL Fresh horseradish (grated)
• 2 TL 2 TL Dried marjoram
• 4 Zehen 4 Zehen Garlic (for soup)
• 800 ml 800 ml Vegetable broth
• 100 ml 100 ml Sour cream
• 2 EL 2 EL Cannabis butter
• nach Geschmack nach Geschmack Salt & white pepper

Instructions

1. 1
   Żurek starter: Mix rye flour with lukewarm water and 2 garlic cloves. Ferment in glass container at room temperature for 3–5 days (stir daily).
2. 2
   Quick alternative: Use prepared Żurek starter from Polish market.
3. 3
   Render bacon, brown sausage in the fat. Remove.
4. 4
   Brown garlic in the fat. Add broth.
5. 5
   Strain Żurek starter, stir into broth.
6. 6
   Add marjoram and horseradish. Simmer for 10 minutes.
7. 7
   Temper sour cream (not directly from refrigerator), stir in.
8. 8
   Return sausage and bacon to soup.
9. 9
   Melt Cannabis butter from heat into the hot soup.
10. 10
    Serve in deep bowls or hollowed-out bread loaves — add one egg and one potato to each.

Pro Tips

• Żurek is Poland's Easter soup par excellence — traditionally served in hollowed-out bread.
• The sourness level of the starter determines the character: more days = more sour and complex.
• Cannabis butter at the end: the sour soup and fat emulsify beautifully.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

Goes Well With

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