{ "items" : [
    { "id" : "http://dbpedia.org/resource/Sour_rye_soup"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#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\")." ] ,
        "http://xmlns.com/foaf/0.1/name" : [ "Żurek" ] ,
        "http://xmlns.com/foaf/0.1/depiction" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Żurek_w_chlebku.JPG" ] ,
        "http://purl.org/dc/elements/1.1/type" : [ "Soup,Entree" ] ,
        "http://dbpedia.org/ontology/alias" : [ "Żur" ] ,
        "http://dbpedia.org/ontology/approximateCalories" : [ 6280200 ] ,
        "http://dbpedia.org/ontology/country" : [ "http://dbpedia.org/resource/Poland" ] ,
        "http://dbpedia.org/ontology/hasVariant" : [ "http://dbpedia.org/resource/Poland",
          "http://dbpedia.org/resource/Kyselo",
          "http://dbpedia.org/resource/Slovakia" ] ,
        "http://dbpedia.org/ontology/ingredient" : [ "http://dbpedia.org/resource/Bacon",
          "http://dbpedia.org/resource/Sausage",
          "http://dbpedia.org/resource/Fermentation_in_food_processing",
          "http://dbpedia.org/resource/Ham" ] ,
        "http://dbpedia.org/ontology/ingredientName" : [ "souredryeflour;sausage,bacon, orham" ] ,
        "http://dbpedia.org/ontology/servingTemperature" : [ "Hot" ] ,
        "http://dbpedia.org/ontology/thumbnail" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Żurek_w_chlebku.JPG?width=300" ] ,
        "http://dbpedia.org/ontology/type" : [ "http://dbpedia.org/resource/Entrée",
          "http://dbpedia.org/resource/Soup"] } } }
