Żur or white borscht are traditional soups that appear on Polish tables during Easter. Is it the same soup with a different name? How are they different and what is their nutritional value?
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Żur, sour rye soup
The Żur was once present on the tables throughout Lent as a fasting dish without any additives, boiled on a reef, possibly whitened. At Easter, on the other hand, a rich version was prepared, cooked on bones, smoked meat or white sausage or ham decoction. We eat it now. As additions, they appear egg, potatoes, dried mushrooms, sausage or bacon lard. In each region, tradition requires different additives and a different way of serving. It is often served in a loaf of bread. You could say that everyone eats a different soup. So what do they have in common? The answer is simple – leaven, which is the most valuable in sour rye soup. It has to be sourdough prepared on wholemeal rye flour.
White borscht
id = »h21 ″> White borscht is made similarly to sour rye soup. The main difference is the type of leaven. White borscht is made based on wholemeal wheat flour. It is prepared on meat stocks from sausage or ham or broth. It is not a fasting soup. Side dishes are mainly sausage or bacon, possibly potatoes, egg. However, you can meet recipes for white borscht with whey instead of flour leaven.
Nutritional value
Both soups are basically equally valuable. Both are made of wholemeal flour, which is rich in minerals, B vitamins and dietary fiber. During fermentation, the leaven additionally becomes source of lactic acid bacteriaand its nutritional value increases. Battery fermentation causes decomposition of phytic acid contained naturally in cereals, which improves the digestibility of minerals such as iron, zinc, magnesium and copper.
Sour rye soup and borscht differ nutritionally mainly due to the additives. Sour rye soup can be a fasting meal only with vegetables. White borscht, on the other hand, is currently the most common dish with the addition of meat and cream, even though it was once prepared from borscht stalks. It is usually more caloric. 100 ml of white borscht with sausage, smoked meat, cream and egg is about 190 kcal, and 100 ml of soup with sausage and protein 135 kcal.
What about people on a gluten-free diet? Traditional sour rye soup or white borscht is unfortunately not for them. However, they can prepare leaven made of buckwheat or rice flour. It will not be the same taste, but the form of the soup will be close to tradition.
Sourdough recipe
Sourdough for sour rye soup and white borscht is prepared in the same way and the process of its production is based on the same mechanisms – lactic fermentation flour (lactic acid bacteria work). The difference is in the flour used. Marjoram can also be added to the leaven for white borscht.
Ingredients: – 500 ml of warm water – 1 cup of wholemeal rye flour (sour rye soup) or wholemeal wheat flour (white borscht) – crust of sourdough wholemeal bread (necessarily of good quality, without improvers) – 2 cloves of garlic, 2 bay leaves, 3 grains of allspice
Pour the flour into the bowl, pour the water and mix it. Add garlic, allspice, bay leaf. Cover with gauze (air must come in) and set aside in a warm place for at least 3 days. The ready-made leaven is added to the meat stock or vegetable broth, seasoned and added.
The leaven can be stored in the refrigerator for up to 2 weeks.
Main photo is from flickr.com
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