Sour rye soup
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Sour_rye_soup".

The sour rye soup is a soup made of soured rye flour and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or ham), which is specific to Poland (where it is known as żur or żurek) and other northern Slavic nations such as Slovakia and the Czech Republic (kyselo). Also, a variation of this soup is found in Lithuania.

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, the żur śląski, different from the more traditional żurek, can be found.

In the Podlasie region, it is common to eat żurek with halved boiled eggs.^{citation needed}

In Poland żurek is traditionally eaten at Easter, but is also popular during other parts of the year.

Gallery

Żurek

Żurek

External links

Wikimedia Commons has media related to:

Żur

• Recipe for Zurek

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