{{Short description|Traditional Slavic soup}} {{redirect|Żurek|the Polish surname|Zurek (surname)}} {{Split|discuss=Talk:Sour_cereal_soup#Why_was_this_article_made?|date=January 2025}} {{Cleanup rewrite|date=April 2024}} '''Sour cereal soup''' is a Slavic traditional soup made with various types of [[cereal]]s such as [[rye]], [[wheat]] and [[oats]], which are [[fermentation|fermented]] to create a [[sourdough]]-like soup base and stirred into a pot of stock which may or may not contain [[meat]] such as boiled [[sausage]] and [[bacon]], along with other ingredients such as hard-boiled eggs, [[potato]]es and dried mushrooms.
The most notable, '''żur''' (also called '''żurek, zalewajka''', '''keselica''' or '''barszcz biały'''<ref>{{Cite web |last=Wrońska |first=Inka |date= |title=Żurek? Barszcz? A może to zalewajka? Arcypolski spór o zupę. |url=https://wyborcza.pl/7,175991,30808409,czy-swiat-sie-skonczy-jesli-nazwiemy-zurek-barszczem-a-pozniej.html |access-date= |website=Wyborcza.pl}}</ref>), is considered a part of the national cuisine of [[Polish cuisine|Poland]].<ref>{{Cite web |last=Ministerstwo Rolnictwa i Rozwoju Wsi |date= |title=Lista produktów tradycyjnych; tamże dokument (arkusz kalkulacyjny) z zestawieniem produktów wpisanych na Listę, podający stan na 10 kwietnia 2024 oraz wyszukiwarka produktów, gdzie można znaleźć szczegółowe ich opisy |url=https://www.gov.pl/web/rolnictwo/lista-produktow-tradycyjnych12 |access-date= |website=gov.pl}}</ref> Made with soured rye flour (sourdough starter), sometimes also with soured oatmeal, bread or wheat, it has a characteristic slightly sour, thick and tangy taste, and is served hot.
Sour cereal soup can be also found in [[Lithuanian cuisine|Lithuanian]], [[Ukrainian cuisine|Ukrainian]] or [[Belarusian cuisine]] (as '''žur''', '''kiselycia''' or '''kisialica'''), a reminiscence of all these countries' current territory being once in the [[Polish–Lithuanian Commonwealth]].<ref>{{Cite web |last=Mętrak-Ruda |first=Natalia |title=Poland's Most Original Soup: Żur |url=https://culture.pl/en/article/polands-most-original-soup-zur |website=Culture.pl}}</ref> Though it is also prepared in the mountainous regions of [[Bohemia]] in the [[Czech Republic]], where it is known as '''kyselo'''.
== Poland == {{Infobox food | name = Żur | image = [[File:Żurek w chlebku.JPG|250px]] | caption = Żur in a [[bread bowl]] | alternate_name = Żurek | country = [[Poland]] | region = | creator = | course = [[Soup]], [[entree]] | served = Hot | main_ingredient = [[Fermentation (food)|Soured]] [[rye]] [[flour]] or [[oats]]; potatoes, hard-boiled eggs; in some variations: meat ([[sausage]], [[bacon]], [[pork ribs]], etc.) | variations = Kisełycia | other = }} {{Infobox food | name = Barszcz biały | image = | caption = | alternate_name = | country = [[Poland]] | region = | creator = | course = [[Soup]], [[entree]] | served = Hot | main_ingredient = [[Fermentation (food)|Soured]] [[wheat]] [[flour]]; meat ([[sausage]], [[bacon]], [[pork ribs]], etc.) | variations = | other = }} ''Żur'' ({{langx|pl|żur}}, [[diminutive]]: ''żurek'') is a soup made of [[fermentation (food)|soured]] rye flour (akin to sourdough) and meat (usually boiled pork [[sausage]] or pieces of smoked sausage, [[bacon]] or [[pork ribs]]).<ref>{{cite book | title = Multicultural Handbook of Food, Nutrition and Dietetics | author1 = Aruna Thaker | author2 = Arlene Barton | name-list-style = amp | publisher = John Wiley & Sons |url = https://books.google.com/books?id=z3X3dNbYSOEC&q=sour+rye+soup&pg=PA288 | date = 2012 | page = 288 | isbn = 9781118350461 | access-date = 14 March 2017}}</ref>
The recipe varies regionally. In Poland it is sometimes served in an edible bowl made of bread or with boiled potatoes. In [[Silesia]], a type of sour rye soup known as ''żur śląski'' is served in a bowl, poured over mashed potatoes. In the [[Podlaskie Voivodeship|Podlasie]] region and also elsewhere in Poland, it is common to eat ''żurek'' with halved hard-boiled eggs. In [[Podkarpackie Voivodeship|Polish Subcarpathia]], there is a traditional variety made of fermented oatmeal ({{langx|pl|żur owsiany}} or ''kisełycia''). In Poland ''żurek'' is traditionally eaten at [[Easter]], but is also popular during other parts of the year. It is sometimes flavored with bits of sausage, usually eaten with bread or buns.<ref>{{cite book | title = Polish Holiday Cookery | author = Robert Strybel | publisher = Hippocrene Books |url = https://books.google.com/books?id=eXuO_-KMm2sC&q=zurek+soup&pg=PA106 | date = 2003 | page = 106 | isbn = 9780781809948 | access-date = 14 March 2017 }}</ref>
Another similar soup, sometimes identified as identical with żur, but usually differentiated by its preparation with soured [[wheat flour]] rather than rye, is known as ''barszcz biały'' (lit. 'white [[Borscht|barszcz]]'). According to some regional traditions, żur is the [[Lent|Lenten]] variation that contains no meat and is served with additions such as hard-boiled eggs and boiled potatoes, while barszcz biały is a variant with meat such as sausage and bacon.
<gallery widths="200px" heights="150px" perrow="4"> File:Żywność - 023.JPG|''Żur'' with [[kiełbasa]] and halved boiled eggs </gallery>
The following ingredients may be used: * cured bones<ref name = "kwestiasmaku">{{Cite web|url=https://www.kwestiasmaku.com/kuchnia_polska/wielkanoc/zurek_na_zakwasie/przepis.html|title = Żurek|date = 15 March 2013}}</ref> * pork ribs<ref name = "kwestiasmaku" /> * white sausage<ref name = "kwestiasmaku" /> * pork belly<ref name = "kuron">{{Cite web|url=https://kuron.com.pl/artykuly/przepisy/rozne-przepisy/zurek/|title = Żurek. Przepis krok po kroku| date=4 April 2023 }}</ref> * onion<ref name = "kuron" /> * potatoes<ref name = "kuron" /> * carrots<ref name = "kuchniadomowa">{{Cite web|url=https://www.kuchnia-domowa.pl/przepisy/zupy/416-zurek-wielkanocny|title = Żurek wielkanocny}}</ref> * celery root<ref name = "kuchniadomowa" /> * parsley<ref name = "kuchniadomowa" /> * marjoram<ref name = "kwestiasmaku" /> * bay leaves<ref name = "kuron" /> * allspice<ref name = "kuron" /> * lovage<ref name = "kuchniadomowa" /> * caraway seed * garlic<ref name = "kwestiasmaku" /> * dried mushrooms<ref name = "kuchniadomowa" /> * cream<ref name = "kwestiasmaku" /> * horseradish<ref name = "kuron" /> * hard-boiled eggs<ref name = "kuron" />
== Belarus == In Belarus, ''žur'' ({{langx|be|жур}}) or ''kisjalica'' ({{langx|be|кісяліца}}) is a soup made of fermented oatmeal or rye. ''Žur'' may also denote a thicker porridge, a type of [[kissel]] made of fermented oatmeal, which is known since the times of [[Kievan Rus']].<ref>{{cite book | author = Vladimir Dal | author-link = Vladimir Dal | title = Tolkovy slovar zhivogo velikorusskogo yazyka | script-title = ru:(Толковый словарь живого великорусского языка) | trans-title = Explanatory Dictionary of the Living Great Russian Language | chapter = Жур | language = ru | url = https://dic.academic.ru/dic.nsf/enc2p/234570 | access-date = 2019-05-11 | date = 1863–66 | location = Sankt-Petersburg | publisher = Obshchestvo lyubiteley rossiyskoy slovesnosti | ref = {{harvid|Dal|1863–66}} }}</ref><ref>[http://www.mgh-bibliothek.de/dokumente/a/a011458.pdf The Russian Primary Chronicle, Laurentian Text]. Translated and edited by Samuel Hazzard Cross and Olgerd P. Sherbowitz-Wetzor. Cambridge, MA: The Mediaeval Academy of America, 1953, p.122. Kissel is translated as "[[porridge]]" in this edition.</ref>
<gallery widths="200px" heights="150px" perrow="4"> File:Жур.JPG|''Zhur'' </gallery>
== Czech Republic == {{Infobox food | name = Kyselo | image = [[File:Krkonošské kyselo.jpg|250px]] | caption = | alternate_name = Krkonošské kyselo, Kübelsauer | country = [[Czech Republic]] | region = [[Giant Mountains]] | creator = | course = [[Soup]], [[Entrée]], [[Main course]] | served = Hot | main_ingredient = [[Sourdough]], [[mushroom]]s, [[caraway]] | variations = | calories = 250<ref name="novinky">{{cite web |last=Petrák |first=František |title=Svérázná krkonošská kuchyně |date=12 January 2012 |url=http://www.novinky.cz/zena/styl/240067-sverazna-krkonosska-kuchyne.html |trans-title=Idiosyncratic Cuisine From the Giant Mountains |language=cs |access-date=27 July 2012 }}</ref> (depends on ingredients) | other = }} ''Kyselo'' ({{langx|cs|kyselo, krkonošské kyselo}}; {{langx|de|Kübelsauer}}<ref name="toulky">{{cite book | last=Lokvenc | first=Theodor | title=Toulky krkonošskou minulostí | trans-title=Wandering the Giant Mountain History | year= 1978 | location=Czechia | language=cs}}</ref>) is a soup based on [[rye]] [[sourdough]] and [[mushroom]]s.<ref name="janku">{{cite book |last=Janků-Sandtnerová |first=Marie |title=Kniha rozpočtů a kuchařských předpisů |trans-title=The Book Of Cooking Budgets And Prescriptions |year=1941 |location=Praha |publisher=Česká grafická Unie a.s. |language=cs }}</ref> It is a traditional [[Czech cuisine]] from poor folk food originating in the Northern [[Bohemia]] highland region of the [[Giant Mountains]].<ref name="toulky" /> It is very substantial and it contains an abundance of [[protein]]s, [[B vitamins]], [[dietary fiber]] and other important [[nutrient]]s.<ref name="novinky" />
=== Origin === Kyselo has been a traditional daily food of poor people in the Giant Mountain region for centuries, primarily in the winter.<ref name="toulky" /><ref name="jebavy">{{cite web |last=Jebavý |first=Josef |title=Pravé krkonošské kyselo |trans-title=The Real Giant Mountain Kyselo |url=http://multi.xeres.cz/jidlo/prave-krkonoske-kyselo |language=cs |access-date=27 July 2012 }}</ref> It is made from locally accessible, cheap, storable ingredients (the mushrooms are usually used dried) and nutritious ingredients so it provides substantial energy for hard mountain life and work.<ref name="matejcek">{{cite book |last=Matějček |first=Jiří |title=Rozhovory s mlčenlivými svědky |trans-title=Dialogues With Silent Witnesses |year=1982 |publisher=Severočeské nakl. |location=Czechia |language=cs }}</ref> Historically kyselo was made without eggs. Eggs in early times were produced mainly for sale on the market, not for one's own family, so eggs were only eaten on some holidays.<ref name="beranova">{{cite book |last=Beranová |first=Magdalena |title=Jídlo a pití v pravěku a ve středověku |trans-title=Food And Drink In Prehistory And Middle Ages |year=2005 |publisher=Academia |location=Prague |language=cs |isbn=80-200-1340-7 }}</ref> Potatoes became widespread among poor people of [[History of the Czech lands|Czech lands]] in the late 18th century, so before that time soups of this type were also made without potatoes.<ref name="beranova" />
Usage of sourdough indicates that kyselo has ancient origins, probably in [[medieval cuisine|medieval]] (and [[prehistory|prehistoric]]) [[Fermentation (food)|fermented]] cereal [[porridge]]s.<ref name="janku" /><ref name="beranova" /> The Giant Mountain region is on the Czech–Polish border, and kyselo is a close relative of the Polish sour rye soup.<ref name="dobroty">{{cite web |last=Míček |first=Pavel |title=Krkonošské kyselo a Žurek Poľski |date=2 February 2012 |trans-title=Giant Mountain Kyselo and Polish Žurek |url=http://www.moje-dobroty.cz/krkonosk-kyselo-a-zurek-polski-2/ |language=cs |access-date=27 July 2012 }}</ref><ref name="brizova">{{cite book |last=Břízová |first=Joza |title=Pochutnejte si na polévce |trans-title=Enjnoy The Soup |series=Sešity domácího hospodaření |year=1978 |publisher=Nakladatelství Práce |location=Praha |language=cs }}</ref>
=== Etymology === The word ''kyselo'' is [[Etymology|derived]] from the Slavic word (Polish, Slovak, Czech) "kisić" "to make sour", ''kyselý'', which means 'sour' in [[Czech language|Czech]]. The sourdough which kyselo is made from is called "chlebový kvásek" or "chlebový kvas" (not to be confused with the Russian [[kvass]]).
Sometimes another sour mushroom-based Czech soup [[kulajda]] or its variants are mistakenly called ''kyselo''.<ref name="dadalova2">{{cite web |last=Čermák |first=Jura |title=Jednoduché kyselo |trans-title=Simple Kyselo |url=http://dadalovakucharka.cz/pol/polr0137.html |access-date=27 July 2012 }}</ref> The difference is that ''kulajda'' and similar soups do not use sourdough but [[sour cream]] or milk and vinegar. To reduce this misunderstanding, kyselo is often called ''Krkonošské kyselo'' ("Giant Mountain Kyselo").
In Eastern regions of the Czech Republic and in [[Slovakia]] there is a soup called [[Kyselica (soup)|kyselica]], but it is a variation of [[sauerkraut]] soup.
=== Ingredients and preparation === The basis of kyselo is strong [[broth]] made from mushrooms and [[caraway]] in water. Central European [[edible mushroom|mushroom species]] such as [[Boletus edulis|cep]] and similar ones are used. The mushrooms are usually used dried in the winter.<ref name="matejcek" /> The broth is [[thickening|thickened]] by sourdough which should ideally be made from [[rye]] flour. Families in the Giant Mountains would brew their sourdough base in cookware called "kyselák" or "kvasák".<ref name="janku" /> The thickened broth is supplemented by onion [[Sautéing|sautéed]] in butter, [[boiling|boiled]] and then [[roasting|roasted]] potatoes and [[scrambled eggs]] and seasoned with salt and [[vinegar]].<ref name="toulky" /><ref name="janku" /><ref name="matejcek" /><ref name="dobroty" /><ref name="luzna" /><ref>{{cite book |last=Marhold |first=Jiří |title=Krkonošská kuchařka |trans-title=Giant Mountain Cookbook |year=1991 |publisher=Kruh |location=Hradec Králové |language=cs |isbn=80-7031-708-6 }}</ref><ref name="dadalova1">{{cite web |last=Čermák |first=Jura |title=Krkonošské kyselo |trans-title=Krkonoše Kyselo |url=http://dadalovakucharka.cz/pol/polr0137.html |access-date=27 July 2012 }}</ref> Due to its ancient origins, kyselo has no fixed recipe, and the preparation is a little different in every family. The recipe is passed on by [[oral tradition]]. There are local variants of kyselo in the Giant Mountains: without eggs or with [[boiled egg|hard-boiled eggs]], boiled but not roasted potatoes, with or without cream, etc.
[[drying (food)|Instant powder]] kyselo base is now available for use in large catering kitchens<ref name="vitana">{{cite web |title=Vitana, a.s.: Krkonošské kyselo 2,3kg |trans-title=Vitana, a.s.: Krkonoše Kyselo 2,3 kg |url=http://www.vitanafs.cz/obsah/krkonosske-kyselo-2-3kg-189.html |language=cs |access-date=27 July 2012 |archive-date=10 February 2013 |archive-url=https://archive.today/20130210142658/http://www.vitanafs.cz/obsah/krkonosske-kyselo-2-3kg-189.html |url-status=dead }}</ref> or liquid fermented cereal.<ref>{{cite web | url=https://allegro.pl/oferta/orzel-polska-zurek-staropolski-500-ml-10067075092?offerId=10067075092&inventoryUnitId=E7tiUAsw4AHW0386uygiUw&adGroupId=ZTJmNTc2MzgtMjA4OS00ZGI0LWI0NWEtNjVkZjA0YWU3ZTIxAA&campaignId=YzU4MWMxZDktN2Q1ZC00MzI4LWJjYmUtOTRmNDI5ZjJhOWQ4AA&sig=8616aed617e9099b0ff70b8745f8a1e3 | title=Orzeł Polska Żurek Staropolski 500 ml }}</ref>
=== Serving === Kyselo is sometimes served in an edible [[bread bowl]].<ref name="novinky" /> Garnishes of [[scallion]], [[parsley]] or other green herbs can be used. The potatoes are often served on a plate for diners to help themselves.<ref name="dadalova1" /> Usually salt and vinegar are also on the table for personal seasoning preferences. Kyselo is filling so is often served as a main course.
=== Folklore and popular culture === As a staple food, kyselo plays an important part in local legends and fairy tales, especially in connection to the mythical mountain lord [[Krakonoš]] ({{langx|de|link=no|Rübezahl}}). It is said that he gave sourdough to people and invented kyselo.<ref>{{cite book |last=Kubátová |first=Marie |title=Krkonošské pohádky |trans-title=Krkonoše Fairytales |publisher=Fragment |year=2011 |location=Praha |language=cs |isbn=978-80-253-1126-4 }}</ref> In the Giant Mountains there is also a peak called the ''[[Kotel Peak|Kotel]]'' ({{langx|pl|Kocioł}}, {{langx|de|link=no|Kesselkoppe}}) which means [[cauldron]]. When fog rises from the valley at bottom of Kotel, people say that Krakonoš is cooking the kyselo.<ref>{{cite book |last=Pavlová |first=Svatava |title=Dva tucty pohádek z Krkonoš a Podkrkonoší |trans-title=Two Dozens Of Fairytales From Krkonoše and Podkrkonoší |publisher=Knižní klub |year=2000 |location=Praha |language=cs |isbn=80-242-0283-2 }}</ref>
The name ''kyselo'' is well-known throughout the Czech Republic because of [[Večerníček]] [[children's television series]] ''Krkonošské pohádky'' (''Fairy Tales from the Giant Mountains''), in which Anče, one of the main characters, cooks ''kyselo'' in almost all of the episodes.<ref>{{cite video |people=Šimková, Božena (Writer) |title=Krkonošské pohádky |trans-title=Krkonoše Fairytales |url=https://www.imdb.com/title/tt0405562/ |medium=Television production |publisher=Czech Television |location=Czechia |date=1974–1984 |language=cs }}</ref>
== Similar dishes == [[Eastern European cuisine]]s also have variations of soups based on soured flour or other modes of fermentation. Examples are [[Russian cuisine|Russian]] [[okroshka]] made with [[kvass]],<ref name="janku" /> [[Romanian cuisine|Romanian]] [[Borș (bran)|borș]] made of fermented wheat or barley bran along with [[ciorbă]], and [[Finnish cuisine|Finnish]] [[hapanvelli]] soup is made with [[pea]] and sour dough. A more distant relative is [[Japanese cuisine|Japanese]] [[miso soup]], which also uses a fermented basic ingredient – [[Miso|miso paste]].<ref name="luzna">{{cite book |last=Lužná |first=Magda |title=Vaříme pro děti podle makrobiotických zásad a nejen pro ně |trans-title=Cooking For Children On Macrobiotic Principles |publisher=ANAG |year=2010 |location=Olomouc |language=cs |isbn=978-80-7263-602-0 }}</ref>
==See also== {{Portal|Poland|Czech Republic|Belarus|Food }} * [[List of sour soups]]
==References== {{reflist}}
[[Category:Belarusian cuisine]] [[Category:Polish soups]] [[Category:Easter food]] [[Category:Czech cuisine]] [[Category:Rye-based dishes]] [[Category:National dishes]]