Zurek

Zurek is fermented ceral soup. In West Slavic countries, as well as in Belarus, fermented cereals, such as rye, wheat, or oatmeal, are usually 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.

The Żurek broth is made with soured rye flour. Think sour dough starter, but thinner in consistency.

Żurek is a traditional Easter breakfast dish in Poland. The soup will include a spicy white sausage, to celebrate and mark the end of Lenten fasting.