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biały barszcz and żurek?

Polonius3 Threads: 1,225
Posts: 7,108
Joined: Apr 11, 2008
  ♂   Apr 5, 2012, 09:35pm  #

Is there any substantive difference between these two Easter soups in terms of ingredients, preparation, seasoning, additives?
Someone told me that barszcz is zabeielany (creamed) whilst żurek is not .and that marjoram is not added to barszcz.

boletus Threads: 50
Posts: 1,701
Joined: Apr 13, 2011
  ♂   Edited by: boletus  Apr 5, 2012, 10:07pm  #

There is uncertainty whether the żur soup is the same as the white barszcz. According to one tradition, the names of white barszcz soup and żur soup are used interchangeably. In other traditions, żur soup is a soup made ​​with rye flour, and white barszcz is based on wheat flour. Other customs want żurek to be a lenten sour soup, served with eggs or potatoes and white barszcz soup - prepared with soured broth with bacon and sausages.

This issue is still unresolved. In the past the traditional barszcz soup was also made with the plant called "ordinary barszcz" in Polish, Heracleum sphondylium L. Some recipes call for similar methods and ingredients as in preparation of typical white barszcz, with the exception that instead of leaven of flour the whey from curdled milk is used. In some regions, such as Kielce, liquid from cucumbers in brine is used in addition to leaven.

There are so many different recipes for "żur" (żurek) and white barszcz, including regional variations, that the question asked above is really immaterial.

If this was not enough, there is also "zalewajka" soup, http://pl.wikipedia.org/wiki/Zalewajka

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biały barszcz and żurek?

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