Sour rye soup

The sour rye soup or sourdough soup is a soup based on a sourdough soup with typical sour taste. It is mainly used in Polish cuisine before (Polish Żur, Żurek ( diminutive ) or barszcz Bialy ), but is also an integral part of the Silesian cuisine and Czech cuisine ( Czech Kyselo ). The soup can be cooked with milk colored ( in Lent ) or with meat, vegetables or dry mushrooms. One way is to cook them with sausage, smoked bacon, pork ribs or pig tails. Finally, it is usually added a hard boiled egg.

Typical ingredients include:

• Kefir or buttermilk
• Flour
• Garlic
• Potatoes
• Kabanoswurst

The Polish name Żur [ ʒuɾ ] is derived from the German word sour (formerly SUR). Since there are fewer ingredients for this soup, these are often cheap and you can cook larger quantities of the soup was very popular especially among the poor; because of the large amount of carbohydrates it is very nutritious. In Upper Silesia is the saying Ze zuru, chłop jak z muru ( "From Żur is the man like a wall. " ) Associated with this specialty firm. Today, this dish is very popular in Poland and is sold as a bag of soup. Along the Polish border, a similar soup is made in the Czech Republic, which is known as Kyselo.