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Prefix	Namespace IRI
n8	http://commons.wikimedia.org/wiki/Special:FilePath/Å»urek_w_chlebku.JPG?width=
dbpedia-owl	http://dbpedia.org/ontology/
foaf	http://xmlns.com/foaf/0.1/
dc	http://purl.org/dc/elements/1.1/
rdfs	http://www.w3.org/2000/01/rdf-schema#
n6	http://commons.wikimedia.org/wiki/Special:FilePath/Å»urek_w_chlebku.
rdf	http://www.w3.org/1999/02/22-rdf-syntax-ns#
xsdh	http://www.w3.org/2001/XMLSchema#
dbpedia	http://dbpedia.org/resource/

Subject Item: dbpedia:Sour_rye_soup
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: n6:JPG
dc:type: Soup,Entree
dbpedia-owl:alias: Żur
dbpedia-owl:approximateCalories: 6.2802e+06
dbpedia-owl:country: dbpedia:Poland
dbpedia-owl:hasVariant: dbpedia:Poland dbpedia:Kyselo dbpedia:Slovakia
dbpedia-owl:ingredient: dbpedia:Bacon dbpedia:Sausage dbpedia:Fermentation_in_food_processing dbpedia:Ham
dbpedia-owl:ingredientName: souredryeflour;sausage,bacon, orham
dbpedia-owl:servingTemperature: Hot
dbpedia-owl:thumbnail: n8:300