page_title: West Slavic fermented cereal soups
section_title: Poland
hierarchical_section_title: West Slavic fermented cereal soups / Poland
caption_attribution_description: English: Sour soup in bread. Polish cuisine. Great Poland.
context_page_description: In West Slavic countries, as well as in Belarus, fermented cereals, such as rye, wheat, or oatmeal, are used to make soups. In Poland and parts of Belarus, rye is traditional for making żur; a variant made with wheat flour instead of rye is known in Poland as barszcz biały. Fermented oatmeal is a common ingredient in Belarus and in some regions of Poland. Fermented wheat or sourdough soups are also found in other western Slavic cuisines, in particular in the Slovak, Silesian and Czech cuisines.
context_section_description: Żur (Polish: żur, diminutive: żurek) 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).
  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 region, it is common to eat żurek with halved hard-boiled eggs.  In Polish Subcarpathia, there is a traditional variety made of fermented oatmeal (Polish: 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.
caption: Żur in a bowl made of bread
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