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About: West Slavic fermented cereal soups     Goto   Sponge   NotDistinct   Permalink

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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 ("white borscht"). 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 (kyslovka), Silesian (Sauermehlsuppe) and Czech (kyselo) cuisines.