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Traditional Polish sour rye soup. Suitable for vegetarians (only vegetable and mushroom stocks we used). Easy and quick to prepare- pour into a pot, heat and serve! No preservatives. Imported from Poland The sour rye soup is a soup made of soured rye flour and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or ham). It is specific to Poland, where it is known as żur or żurek, and a variant is known as barszcz bialy ("white barszcz") which is made with wheat flour instead of rye. The soup is also found in the cuisines of other western Slavic nations such as Slovakia (kyslóvka) and the Czech Republic (kyselo). A variation of this soup is found in Lithuania.
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