Vegetable Soup with Vinegar

It is the idea of the Polish sour flour soup Zurek that is behind that recipe.

Sour flour does not sound very appetising, but it takes a veggie soup up to an other level without much effort.

When I tasted the finished soup, I was pushed back to my holiday in the North East of Poland. I had this soup there twice.

The first time I've made it was with a bottle of the Zurek ingredients. I put the veggie soup together and poured the stuff in, and voila.
There are even soup packages at the Russian supermarket, you just need water and that's it.
No, thank you!

A basic roux with butter, flour and milk is easy to prepare.
It was a surprise, how much white balsamic vinegar I needed to get the sourness.
One third of a 500 ml bottle!

Recipe for 3:
650 ml pork bone broth
100 ml water
4 potatoes
10 cm leek
1 carrot
2 spring onions
2 large cloves of garlic
50 g celeriac
2 Hard boiled eggs
150 ml white balsamic vinegar
2 Tbsp butter
2 Tbsp flour
200 ml milk
Nutmeg
Salt and pepper
Bay leaf
Parsley
4 Smoked pork

Put all the veggies in a pot and add broth and water, seasoning and bay leaf and cook for 15 min. Add the chopped sausages and heat them through.

In an other pot or pan melt the butter and add the flour. Stir into a paste. Slowly add a bit of milk and stir. Do that in steps to prevent lumps.
Season and pour in the vinegar. Reheat.

Get the roux into the soup, stir until soup thickens. Peel the eggs and add them.
Check the sourness, maybe add more vinegar.