In Western Slavic and Hungarian countries, rye or fermented wheat, or sourdough, is used to make soup. In Poland, rye is traditional, make ? Ur or ? Urek ; variants made with wheat flour rather than rye are known in Poland as barszcz bia? y ("white borscht"). Wheat flour or sourdough fermentation are also found in other western Slavic country cuisines such as Slovakia ( kyslÃÆ'³vka ), Silesia ( sauermehlsuppe ) and the Czech Republic ( kyselo , - with mushrooms and no meat).
Video North Slavic fermented cereal soups
Polish
The sour rye soup (Polish: ? Ur ,? Urek ; Belarusian Language: zhur, kisyalitsa ; Checks: kyselo ) is a soup made of acrid rye flour (similar to sourdough) and meat (usually boiled pork sausage or smoked sausage, bacon or ham). This is specific to Polish and Belarusian cuisine, where it is known as ? Ur or ? Urek (small).
In Poland it is sometimes served in an edible bowl made from bread or with boiled potatoes. The recipes vary from region to region.
In Silesia, a type of acid soup known as ? Ur? L? Skiing served in a bowl, poured into mashed potatoes. In the Podlaskie area, it is common to eat ? Urek with a half boiled egg.
In Poland ? Urek is traditionally eaten at Easter, but is also popular during other parts of the year. Sometimes flavored with a piece of sausage, usually eaten with bread or bread, or even served in a bowl made of bread.
Polish name '? Ur '(small:' 'Urek') comes from the Middle High German 'r' ('sauer' in modern German), which means acid.
Maps North Slavic fermented cereal soups
Czech Republic
Kyselo (or krkono? skÃÆ' Â © kyselo ) (German: kÃÆ'¼belsauer , Czech: kyselo ) is a soup based on sourdough and mushroom. This is a traditional Czech cuisine of poor people's food coming from the mountainous region of Northern Bohemia Krkono? E. It is very important and contains lots of quality protein, vitamin B, dietary fiber and other essential nutrients. The use of sourdough is closely related to the use of fermented flour in polish acid soup.
History
Kyselo has become the traditional daily food of the poor in the Krkono region? E mountains for centuries, especially in winter. These are made from locally accessible, inexpensive, and stored ingredients (the mushrooms are usually used to be dried) and nutritious ingredients that provide considerable energy for hard mountain life and work. Historically kyselo is made without eggs. Early eggs are produced primarily for sale on the market, not for families alone, so eggs are only eaten on some holidays. Potatoes were widespread among the poor in the Czech lands at the end of the 18th century, so before that time the soup of this kind was also made without potatoes.
The use of the first inhabitants suggests that the kyselo has ancient origins, probably in medieval (and prehistoric) fermented cereal porridge.
The Krkono region is on the Czech-Polish border, and kyselo is a close relative of the famous Polish acidic soup. Other Slavic foods also have variations of soups based on acid flour or other fermentation modes, such as Russian okroshka. Finnish hapanvelli soup made with nut and sour dough. Relatively farther from kyselo is the Japanese soup miso, which also uses fermented ingredients - miso paste.
Folklore and popular culture
As a staple food, kyselo plays an important role in local legends and fairy tales, especially in relation to Krakono's mythical mountain mount? (German: RÃÆ'¼bezahl ). It is said that he gives sourdough to people and creates kyselo. In Krkono? E there is also a mountain named Kotel (Polish: Kocio? , German: Kesselkoppe ) which means cauldron. When the mist rises from the valley below the Kotel, people say that Krakono? is cooking kyselo.
The name "kyselo" (but not the taste of the soup itself, which is very regional) is well known throughout the Czech Republic because of the children's television series Ve? ErnÃÆ'? Ek Krkono? SkÃÆ'Â © pohÃÆ'¡dky ( The tale of Krkono? E ), where is An? e, one of the main characters, cooks kysugos in almost all episodes.
Etymology
The word "kyselo" has the etymology of its origin in the word "kyselÃÆ'½", which in Czech means "acid". The first inhabitant the kyselo is made of is called "chlebovÃÆ'½ kvÃÆ'¡sek" or "chlebovÃÆ'½ kvas" (not to be confused with the Russian "kvass").
Sometimes, other Czech sour kulajda soups sour or variations are mistakenly called "kyselo". The difference is that "kulajda" and similar soups do not use sourdough but sour cream or milk and vinegar. To reduce this misconception, kyselo is often called "Krkono? SkÃÆ'Â © kyselo" ("Kyselo of Krkono? E").
In the Eastern Region of the Czech Republic and in Slovakia there is a soup called kyselica (soup), but this is a variation of sauerkraut soup.
Materials and preparations
The basis of the kyselo is a strong broth made of mushrooms and cumin in water. It is thicken by the sourdough poured into the broth. Then added with onions stir fried with butter, boiled potatoes and then baked and scrambled eggs and seasoned with salt and vinegar.
Because of its origin, kyselo does not have a fixed recipe and the preparations are slightly different in each family. The recipe is continued by oral tradition. There is a local variant of kyselo in Krkono? E: no eggs or with boiled eggs, boiled potatoes but no roast, with or without cream, and so on.
Currently one can purchase instant industrial made kyselo powder for use in large canteen.
Sourdough
Sourdough is the first basic ingredient of kyselo. Ideally to be made from wheat flour. It can be bought at a local food store in Krkono? E. In other parts of the world can be purchased at some bakeries or can be made from water, flour and allowed to attract wild yeast. Family in Krkono? E usually grow their first occupants for years in special cookware called "kyselÃÆ'¡k" or "kvasÃÆ'¡k".
Mushroom
Mushrooms are the second most important ingredient in kyselo. Eatable European species such as cep and similar species are used. Mushrooms are usually used to be dried in winter.
Serve
Kyselo is traditionally served hot on a soup plate or bowl. In some restaurants are served in an edible bread bowl. Sometimes garnished with chopped onions, parsley or other green herbs. The soup is eaten with a tablespoon. Potatoes are often served on special plates (one for the whole table) and everyone can add the required amount. Usually salt and vinegar are also on the table for personal spice preferences.
Kyselo is a very nutritious food that is often served as a main course (and only), but in small quantities can also be served as an entree.
See also
- List of soups
- Recipes for kyselo in Wikibooks Cookbook
- Krkono? e, the region where kyselo originated.
- Sourdough, the main ingredient of kyselo.
- Fermentation (food), the main food processing technology for kyselo.
- sour soup, Polish variations from kyselo.
- Krakono? (German: RÃÆ'¼bezahl ), mystical discoverer of kyselo.
- Kulajda, another Czech mushroom soup.
- Finnish Hapanvelli beans and acid dough soup
References
Source of the article : Wikipedia
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