Żurek

Evidence: 76 • authority: 72

Sour cereal soup is a Slavic traditional soup made with various types of cereals such as rye, wheat and oats, which are fermented to create a sourdough-like soup base and stirred into a pot of stock which may contain meat such as boiled sausage and bacon, along with other ingredients such as hard-boiled eggs, potatoes and dried mushrooms. The most notable, żur (also called żurek, zalewajka, keselica or barszcz biały), is considered a part of the national cuisine of Poland. 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 Li…

Evidence: 73 • authority: 72

Polish cuisine (Polish: kuchnia polska, pronounced [ˈkux.ɲa ˈpɔl.ska]) is a style of food preparation from Poland. A dish cooked in the Polish fashion is denoted by the term à la polonaise. It evolved over the centuries to be eclectic, shaped by ten centuries of regional agricultural practices, historical trade routes, religious observance, and cultural exchange. It is rich in meat, especially pork, chicken and game, in addition to a wide range of vegetables, legume, grains, mushrooms as well as herbs, and makes extensive use of butter, cream, eggs, and seasoning. Among popular Polish national dishes are bigos [ˈbiɡɔs] , pierogi [pʲɛˈrɔɡʲi] , kiełbasa, kotlet schabowy [ˈkɔtlɛt sxaˈbɔvɨ] (po…

Evidence: 47 • authority: 72

Evidence: 35 • authority: 80

Evidence: 35 • authority: 72