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The sour rye soup (Polish: żur, żurek; Belarusian: жур, кісяліца; Czech: kyselo) is a soup made of soured rye flour (akin to sourdough) and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or ham). It is specific to the cuisines of Poland and Belarus, where it is known as żur or żurek (diminutive). A variant made with wheat flour instead of rye is known in Poland as barszcz biały ("white borscht").

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rdfs:comment
  • The sour rye soup (Polish: żur, żurek; Belarusian: жур, кісяліца; Czech: kyselo) is a soup made of soured rye flour (akin to sourdough) and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or ham). It is specific to the cuisines of Poland and Belarus, where it is known as żur or żurek (diminutive). A variant made with wheat flour instead of rye is known in Poland as barszcz biały ("white borscht").
foaf:name
  • Żurek
foaf:depiction
  • External Image
dc:type
  • Soup,Entree
alias
  • Żur
approximate calories (J)
country
variant or variation
ingredient
ingredient name (literal)
  • souredryeflour;sausage,bacon, orham
serving temperature
  • Hot
thumbnail
type
is variant or variation of
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