Žur (Žurerk in Polish) is a traditional soup in Belarusian and Polish cuisines. Polish Žurerk commonly made from rye or wheat leaven. The term ‘Žur’ in Belarusian means jelly made from oats. In Belarus Žur was made from oats leaven (ferment); hence the name for the soup is Žur. This soup is traditionally cooked on Easter. But it’s also eaten throughout the year. Varieties of this soup are also found in the cuisines of other western Slavic nations such as Slovakia (kyslóvka) and Czech Republic (kyselo – with mushrooms and without meat). http://en.wikipedia.org/wiki/Sour_rye_soup



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