What are the differences between the sour soup and the white borscht? We will answer this question in the article. We will also tell you how to make soreness – wheat and rye – which you can use when cooking.
Both white borscht and sour soup are cooked in some homes. What is the difference between these two soups? Of course taste, What results from the method of cooking and one ingredient that changes everything. There are people who can be cut for sour soup, and do not like white borscht. And vice versa.
At first glance, they look exactly the same – especially if we serve them in bread or with the same additions. What’s more, sometimes the taste and smell of both dishes is difficult to distinguish. And yet these are two completely different soups that divide people and make them argue about choosing at the holiday table.
What then divides these soups? The main difference is zakwas. It is prepared on rye sourdough, while white sourdough borscht from wheat flour. You can read such information in many texts on the Internet, but is it really so? Not really. Here we have to make one more distinction – between Żurek and Turtle.
As if there were few disputes between fans of white borscht and sour soup, now there is a soup to the equation? Yes, sour soup and sour soup are not one and the same soup. The differences are noticeable in consistency and smell, as well as add -ons.
Żurek and Żur – what is the difference between these two dishes? The name Żur comes from the German word – sauer – which of course is immediately associated with the English counterpart and the taste of the soup. The word means acidic, acidified and that’s what the soup is. A sour soup was adopted in our lands as early as the 15th century And it is perfect to this day, although we are so often confused with the heat.
The soup was initially referred to as a dish of acidified flour – Once, above all, from rye, wholemeal, oat, buckwheat or even oatmeal flour. It depended on availability, which is why the soup tasted differently in different regions of our country. The sketch was cooked on the smoked meat, it had a very sour taste and the white sausage did not swim in it. Potatoes, greaves and fried onions were also additions to the Żuru. Among the spices that were necessary to prepare the soup, we will find garlic, allspice and bay leaf – very similar to sour soup. And no, under no circumstances the sketch was not going down.
What about Żurek? Many people are confusing sour soup with white borscht today, because it is believed that both soups are formed from wheat sourdough. However, this is not true. Indeed, sour sour soup is cooked on acidified rye flour, It is lighter than Żuru And full of smell and taste of marjoram. The most frequently faded, served with white sausage and egg – Unlike Żur.
And white borscht? As the name says, it is borscht, and therefore sourdough for this soup should be prepared traditionally from vegetables. In the past, real white borscht is acidified with pickled cucumbers or sauerkraut, not flour. Although it has now been accepted that white borscht is cooked on wheat sourdough, white borscht and sour soup in the past differed in that the first soup was cooked with the addition of vegetable acid, while the second – flour leaven.
If you want to make a real sour soup, exactly as it was once done, you probably wonder how to make rye sourdough. It is an indispensable element of a traditional sour soup that will delight all your guests and make them never mistake the Żuru with a sour soup or white borscht.
Sourdough for Żur is prepared similar to sourdough for rye bread. It must stand for some time before he is ready – at least seven days. It will be useful to you rye flour, water, garlic, allspice and bay leaves. How to make sourdough for a sour soup? Pour water, preferably half a liter, into a clean jar. Add five tablespoons of rye flour, peeled garlic cloves (five, six), four bay leaves and eight grains of allspice.
Of course, the amount of spices depends on what flavors are to be dominant in the soup. Remember that soup does not contain marjoram. Mix the whole with you and cover with gauze. Do not turn off the jar – let the leaven breathe freely. Mix sourdough every day, and after a week get rid of the spices. You can pour the sourdough into a bottle and hold it in the fridge for two weeks.
Do you prepare white borscht or lighter sour soup? So you must know how to make wheat sourdough. Remember that you need not only water and flour, but also spices to prepare sourdough. It will be present here marjoram. All other steps are similar to what we did in the case of sourdough. You can add, however less garlicbecause it is not its taste that is to stand out in the soup. Add also less bay leaves and herb. Marjoram must reign here. The whole spoon for sourdough will be just right. Sourdough for sour soup should also stand for a week.
This question will answer differently in every home. For some, during Christmas, Żurek eats with egg and white sausage – necessarily in a plate. Other plates are replaced by delicious, freshly baked breadwhich also adds the taste of soup. Especially if it was made on homemade sourdough. What about the heat? As we mentioned earlier, Żuru is never eaten with a white sausage. An addition to it is smoked sausage be other smoked meat – for example bacon. In addition There are also potatoes, greaves and fried onions in the heat. Some garlic fans add to the soup Baked cloves of garlicto conquer the taste of this spice in the soup even more. What is on your plate, of course, depends only on you.
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And what to eat white borscht – the traditional one, prepared for acid of cabbage or cucumbers? Due to the fact that This soup is cooked with sausage and sometimes also mushroomsyou can serve it with these additions. Most often, however, it lands in the soup White sausage and hard -boiled egg. It is worth mentioning, however, that in Lesser Poland White borscht is eaten with cottage cheeseand in Kujawy z potato dumplings.
Żur, sour soup, white borscht – is it important what you will eat for Easter? No, the most important thing is that the soup is delicious, filling and sour.
Source: NowowoPuje.pl
