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If you are a visitor of this website: Please try again in a few minutes. Your IP: Click to reveal 46. In West Slavic countries, as well as in Belarus, fermented cereals, such as rye, wheat, or oatmeal, are used to make soups. In Poland it is sometimes served in an edible bowl made of bread or with boiled potatoes. In 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. The mushrooms are usually used dried in the winter. Kyselo is traditionally served hot in a soup plate or bowl. In some restaurants it is served in an edible bread bowl.
Sometimes it is garnished with chopped scallion, parsley or other green herbs. It is said that he gave sourdough to people and invented kyselo. Eastern European cuisines also have variations of soups based on soured flour or other modes of fermentation. Multicultural Handbook of Food, Nutrition and Dietetics. The Russian Primary Chronicle, Laurentian Text. Translated and edited by Samuel Hazzard Cross and Olgerd P. Cambridge, MA: The Mediaeval Academy of America, 1953, p.