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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). It is specific to Polandmarker, where it is known as żur or żurek, and a variant is known as barszcz biały ("white barszcz"). The soup also occurs in the cuisines of other northern Slavic nations such as Slovakiamarker and the Czech Republicmarker (kyselo). A variation of this soup is found in Lithuania.


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 Podlasie 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. Depending on personal preference, it's more or less sought after. Usually served with bread or buns, and sometimes flavored with bits of sausage.



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