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 Vegetarian borscht recipe 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. Other 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. Kissel is translated as “porridge” in this edition.
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In North America, borscht is often linked with either Jews or Mennonites, the groups who first brought it there from Europe. East Slavic languages, such as Ukrainian or Russian. North America by Yiddish-speaking Ashkenazi Jews from Eastern Europe. Depending on the recipe, some of these components may be omitted or substituted. The stock is typically made by boiling meat, bones, or both. The vegetables most commonly added to borscht are beetroots, white cabbage, carrots, parsley root, potatoes, onions and tomatoes.
Potatoes and cabbage are boiled in the stock for about 15 minutes before the precooked vegetables are added. The soup is typically flavored with a wide selection of herbs, spices and condiments. Salt, black pepper, garlic, bay leaves and dill are among the most commonly used. The dominant tastes in borscht are sweet and sour.
This combination is traditionally obtained by adding beet sour. Apart from its employment in borscht, it may be also added to prepared horseradish or used as pot roast marinade. As the traditional method of making borscht with beet sour often requires planning at least several days ahead, many recipes for quicker borscht replace the beet sour with fresh beetroot juice, while the sour taste is imparted by other ingredients. Many regional recipes for borscht have also developed in Russian cuisine. It is made by combining strained meat-and-vegetable stock with wild mushroom broth and beet sour. In some versions, smoked meat may be used for the stock and the tartness may be obtained or enhanced by adding lemon juice, dill pickle brine, or dry red wine.