Los Angeles Times


Podhalanka Zurek, $3.80 It's described as white borscht, but you can think of zurek as Polish sourdough soup. Water and flour ferment for 96 hours. After four days, when it has achieved that tanginess without the aid of vinegar, chicken stock is added, along with sour cream and parsley. What a wonderfully silky soup with just enough sour, fortified with Polish sausage and cooked-through garlic pieces that disintegrate on the palate. A dash of Maggi seasoning sauce, a condiment on the table, is mandatory. 1549 W. Division St., 773-486-6655E. Jason Wambsgans/Chicago Tribune