Żur, also żurek, zalewajka, keselica or barszcz biały (Poland), is a fermented grain soup from Poland, Lithuania, Belarus, and Ukraine. It is made with rye, wheat, or oats, which are fermented to create a sour base, which is then mixed with stock and other ingredients such as potatoes, eggs, mushrooms, sausage, and bacon.
Żur
Polish
Eastern European fermented grain soup
Characteristic of:
Belarusian cuisine
Czech cuisine
Polish cuisine
Slavic cuisine
Vegetarian cuisine
Categories:
Soup
Has language-specific term:
Kyselo
Associated with:
Easter
Subcategories:
Zalewajkapl
Contains:
Sourdough rye starter
Also known as:
English:
Polish sour rye soup
Polish:
Zakwas soupŻurekbarszcz biały
Wikidata ID:
Q703313
Wikipedia title:
West Slavic fermented cereal soups
References:
Article content licensed under CC-BY-SA; original content from Wikimedia Foundation
ID: 19663