Free Tote when you subscribe to Taste of Home today! In Poland it is sometimes served in an edible bowl made of bread or with boiled potatoes. Borscht recipe 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. Zhur may also denote a thicker porridge, a type of kissel made of fermented oatmeal, which is known since the times of Kievan Rus’. Kyselo has been a traditional daily food of poor people in the Krkonoše mountain region for centuries, primarily in the winter. The word kyselo is derived from the word kyselý, which means ‘sour’ in Czech. Sometimes another sour mushroom-based Czech soup kulajda or its variants are mistakenly called kyselo.
The difference is that kulajda and similar soups do not use sourdough but sour cream or milk and vinegar. In Eastern regions of the Czech Republic and in Slovakia there is a soup called kyselica, but it is a variation of sauerkraut soup. The basis of kyselo is strong broth made from mushrooms and caraway in water. Central European mushroom species such as cep and similar ones are used.