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Kysele — Soured Grain Soup

кыселе

Specialised

The defining Lemko and Rusyn soup: oat or rye bran left to sour in water for days, then cooked with garlic, potatoes, mushrooms or sausage and finished with cream. Eaten at Christmas Eve in meatless form. Related to Polish żur and barszcz biały and to Slovak and Czech kyselica — one technique, several traditions, and no single origin.

Atlas — where and when

Communities and languages

  • Lemkos community documented

Languages: Rusyn

What is recorded

  • Soured-grain soups — Rusyn and Lemko kysele, Polish żur and barszcz biały, Slovak and Czech kyselica — form one technical family across the northern Carpathians and adjoining plains. No single tradition is recorded as its origin. documented

Related foodways

This foodway relates to

  • related to Polish Foodways documented

    Żur and barszcz biały are the same soured-grain technique under other names.

Recipes

No recipes are filed under this cuisine yet.