Journal
6 servings
30 minutes
Jure is an ancient French dish rooted in rural cuisine traditions. Its base is oat flour, which ferments in water to acquire a special sourness that gives the soup a delicate yet refreshing taste. Combined with meat broth, ham, and potatoes, jure becomes a nourishing and warming dish. Butter adds tenderness while spices provide aromatic depth. The soup is garnished with boiled eggs and garlic upon serving, enhancing its flavor further. Jure is valued for its simplicity, accessibility, and ability to warm on cold days, as well as its unique sour note that distinguishes it from other French soups.
1
Sift the oat flour, pour it into a liter jar, fill it with cold water, and leave it in a warm place for one to two days — resulting in a whey.
- Oat flour: 300 g
- Water: 1 l
2
Prepare meat broth and boil finely chopped onion and carrot in it.
- Meat broth: 1 l
- Onion: 1 head
- Carrot: 1 piece
3
Easily fry the ham in butter, then add the ham to the broth.
- Cooked and smoked ham: 200 g
- Butter: 1 tablespoon
4
Boil the potatoes separately, either with skin on, cut or mash.
- Potato: 2 pieces
5
Strain the broth and add it to the soup.
- Oat flour: 300 g
6
Add potatoes, spices, and simmer the soup for a few minutes.
- Potato: 2 pieces
- Spices: to taste
7
When serving on a plate, place a boiled egg and possibly squeeze a clove of garlic.
- Chicken egg: 2 pieces
- Garlic: 2 cloves