Sour cereal soup
Traditional Slavic soup / From Wikipedia, the free encyclopedia
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In the cuisine of the West and East Slavs, a sour cereal soup refers to a traditional soup made with various types of cereals such as rye, wheat and oats, which are fermented to create a sourdough-like soup base and stirred into a pot of stock which may or may not contain meat such as boiled sausage and bacon, along with other ingredients such as hard-boiled eggs, potatoes and dried mushrooms. This soup is known by various names, most notably as zhur (Cyrillic: жур) in Polish and the East Slavic languages, spelled żur in Polish (common diminutive form: żurek – usually refers to soured rye variety) and žur in Belarusian Łacinka, and is also known as barszcz biały (lit. 'white borscht' – usually refers to soured wheat variety) in Polish, and kisjalica or kiselycia in Belarusian and Carpathian Rusyn, respectively. It is considered a part of the national cuisines of Poland and Belarus, though it is also prepared in the mountainous regions of Bohemia in the Czech Republic, where it is known as kyselo. A similar soup known as borș is also popular in Romanian and Moldovan cuisine.
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