Sour rye soup
|
Żur in a bowl made of bread | |
| Alternative names | Żur (Żurinium) |
|---|---|
| Course | Soup, Entree |
| Place of origin | Poland |
| Serving temperature | Hot |
| Main ingredients | soured rye flour; sausage, bacon, or ham |
| Variations | Barszcz biały (Poland), Kyselo (Czech Republic), Kyslóvka (Slovakia) |
 Cookbook: Żurek  Media: Żurek | |
The sour rye soup (Polish: żur, żurek; Belarusian: жур, кісяліца;, zhur, kisyalitsa; Czech: kyselo) 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).[1] 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
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 sometimes flavored with bits of sausage, usually eaten with bread or buns, or even served in a bowl made from bread.[2]
The Polish name 'żur' (diminutive: 'żurek') comes from the Middle High German word 'sūr' ('sauer' in modern German), meaning sour.
Żur with kiełbasa and halved boiled eggs
See also
References
- ↑ Aruna Thaker & Arlene Barton (2012). Multicultural Handbook of Food, Nutrition and Dietetics. John Wiley & Sons. p. 288. ISBN 9781118350461. Retrieved 14 March 2017.
- ↑ Robert Strybel (2003). Polish Holiday Cookery. Hippocrene Books. p. 106. ISBN 9780781809948. Retrieved 14 March 2017.