Sour rye soup

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Żurek
Zur.jpg
Festive Żurek.
Alternative names Żur
Course Soup, Entree
Place of origin Belarus, Poland
Serving temperature Hot
Main ingredients soured rye flour; sausage, bacon, or ham
Variations Barszcz biały (Poland) Kyselo (Czech Republic) Kyslóvka (Slovakia)
Food energy
(per serving)
1500kcal kcal
Cookbook:Żurek  Żurek

The sour rye soup is a soup made of soured rye flour (akin to sourdough) and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or ham). It is specific to the cuisines of Poland and Belarus, where it is known as żur or żurek (diminutive). A variant made with wheat flour instead of rye is known in Poland as barszcz biały ("white borscht"). Varieties of this soup are also found in the cuisines of other western Slavic nations such as Slovakia (kyslóvka) and Czech Republic (kyselo - with mushrooms and without meat).

Poland[edit]

In Poland it is sometimes served in an edible bowl made of bread or with boiled potatoes. The recipe varies from region to region.

In Silesia, a type of sour rye soup known as żur śląski is served in a bowl, poured over mashed potatoes. In the Podlaskie region, it is common to eat żurek with halved hard-boiled eggs.

In Poland żurek is traditionally eaten at Easter, but is also popular during other parts of the year. It is usually served with bread or buns, and sometimes flavored with bits of sausage, often in the plate made of bread.

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