Sour rye soup
||This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (March 2013)|
|Place of origin||Poland|
|Main ingredients||soured rye flour; sausage, bacon, or ham|
|Variations||Barszcz biały (Poland), Kyselo (Czech Republic), Kyslóvka (Slovakia)|
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).
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 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.
Żur with kiełbasa and halved boiled eggs
|Wikimedia Commons has media related to Żur.|
|This soup-related article is a stub. You can help Wikipedia by expanding it.|