|
żur
Sour cereal soup is a Slavic traditional soup made with various types of cereals such as rye, wheat and oats, which are fermentation, fermented to create a sourdough-like soup base and stirred into a pot of stock which may or may not contain meat such as boiled sausage and bacon, along with other ingredients such as hard-boiled eggs, potatoes and dried mushrooms. The most notable, żur (also called żurek, zalewajka, keselica or barszcz biały), is considered a part of the national cuisine of Polish cuisine, Poland. Made with soured rye flour (sourdough starter), sometimes also with soured oatmeal, bread or wheat, it has a characteristic slightly sour, thick and tangy taste, and is served hot. Sour cereal soup can be also found in Lithuanian cuisine, Lithuanian, Ukrainian cuisine, Ukrainian or Belarusian cuisine (as žur, kiselycia or kisialica), a reminiscence of all these countries' current territory being once in the Polish–Lithuanian Commonwealth. Though it is also prepa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Borscht
Borscht () is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia. In English, the word ''borscht'' is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht. Borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (''Heracleum sphondylium''), an herbaceous plant growing in damp meadows, which lent the dish its Slavic name. With time, it evolved into a diverse array of tart soups, among which the Ukrainian beet-based red borscht has become the most popular. It is typically made by combining meat or bone stock with sautéed vegetables, which—as well as beetroots—usu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Żurek W Chlebku
Sour cereal soup is a Slavic traditional soup made with various types of cereals such as rye, wheat and oats, which are fermented to create a sourdough-like soup base and stirred into a pot of stock which may or may not contain meat such as boiled sausage and bacon, along with other ingredients such as hard-boiled eggs, potatoes and dried mushrooms. The most notable, żur (also called żurek, zalewajka, keselica or barszcz biały), is considered a part of the national cuisine of Poland. Made with soured rye flour (sourdough starter), sometimes also with soured oatmeal, bread or wheat, it has a characteristic slightly sour, thick and tangy taste, and is served hot. Sour cereal soup can be also found in Lithuanian, Ukrainian or Belarusian cuisine (as žur, kiselycia or kisialica), a reminiscence of all these countries' current territory being once in the Polish–Lithuanian Commonwealth. Though it is also prepared in the mountainous regions of Bohemia in the Czech Republic, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polish Cuisine
Polish cuisine ( ) is a style of food preparation originating in and widely popular in Poland. Due to History of Poland, Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as ''à la polonaise''. Polish cuisine is rich in meat, especially pork, chicken and game, in addition to a wide range of vegetables, spices, fungi and mushrooms, and herbs. Polish Meals – Polish Food – Polish Cuisine . Retrieved 6 June 2011. It is also characterised by its use of various kinds of kluski, pasta, cereals, kasza, kasha and pulses. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poland
Poland, officially the Republic of Poland, is a country in Central Europe. It extends from the Baltic Sea in the north to the Sudetes and Carpathian Mountains in the south, bordered by Lithuania and Russia to the northeast, Belarus and Ukraine to the east, Slovakia and the Czech Republic to the south, and Germany to the west. The territory has a varied landscape, diverse ecosystems, and a temperate climate. Poland is composed of Voivodeships of Poland, sixteen voivodeships and is the fifth most populous member state of the European Union (EU), with over 38 million people, and the List of European countries by area, fifth largest EU country by area, covering . The capital and List of cities and towns in Poland, largest city is Warsaw; other major cities include Kraków, Wrocław, Łódź, Poznań, and Gdańsk. Prehistory and protohistory of Poland, Prehistoric human activity on Polish soil dates to the Lower Paleolithic, with continuous settlement since the end of the Last Gla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation (food)
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Humans have an enzyme that gives us an enhanced ability to break down ethanol. Other widely consumed fermented foods include vinegar, olives, and cheese. More localized foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. His ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ukrainian Cuisine
Ukrainian cuisine is the collection of the various cooking traditions of Ukrainians, the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil () from which its ingredients come, and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine". The national dish of Ukraine is red borscht, a well-known beet soup, of which many varieties exist. However, (boiled dumplings similar to Pierogi#Ukraine, pierogi) and a type of cabbage roll known as are also national favourites, and are a common meal in traditional Ukrainian restaurants. These dishes indicate the regional similarities within Eastern European cuisine. The cuisine emphasizes the importance of wheat in particular, and grain in general, as the country is often referred to as the "breadbaske ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation (food)
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Humans have an enzyme that gives us an enhanced ability to break down ethanol. Other widely consumed fermented foods include vinegar, olives, and cheese. More localized foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. His ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oats
The oat (''Avena sativa''), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural). Oats appear to have been domesticated as a secondary crop, as their seeds resembled those of other cereals closely enough for them to be included by early cultivators. Oats tolerate cold winters less well than cereals such as wheat, barley, and rye, but need less summer heat and more rain, making them important in areas such as Northwest Europe that have cool, wet summers. They can tolerate low-nutrient and acid soils. Oats grow thickly and vigorously, allowing them to outcompete many weeds, and compared to other cereals are relatively free from diseases. Oats are used for human consumption as oatmeal, including as steel cut oats or rolled oats. Global production is dominated by Canada and Russia; global trade is a small part of production, most of the grain being consumed within the producing countries. O ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat Flour
Wheat flour is a powder made from the grinding of common wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bread flour'', is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour. In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's germ and bran, while whole grain or ''wholemeal flour' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Easter
Easter, also called Pascha ( Aramaic: פַּסְחָא , ''paskha''; Greek: πάσχα, ''páskha'') or Resurrection Sunday, is a Christian festival and cultural holiday commemorating the resurrection of Jesus from the dead, described in the New Testament as having occurred on the third day of his burial following his crucifixion by the Romans at Calvary . It is the culmination of the Passion of Jesus, preceded by Lent (or Great Lent), a 40-day period of fasting, prayer, and penance. Easter-observing Christians commonly refer to the last week of Lent, before Easter, as Holy Week, which in Western Christianity begins on Palm Sunday (marking the entrance of Jesus in Jerusalem), includes Spy Wednesday (on which the betrayal of Jesus is mourned), and contains the days of the Easter Triduum including Maundy Thursday, commemorating the Maundy and Last Supper, as well as Good Friday, commemorating the crucifixion and death of Jesus. In Eastern Christianity, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Podkarpackie Voivodeship
Subcarpathian Voivodeship is a voivodeship, or province, in the southeastern corner of Poland. Its administrative capital and largest city is Rzeszów. Along with the Marshal, it is governed by the Subcarpathian Regional Assembly. The name derives from the region's location near the Carpathian Mountains, and the voivodeship comprises areas of two historic regions of Central Europe—Lesser Poland (western and northwestern counties) and Cherven Cities/ Red Ruthenia. It is bordered by Lesser Poland Voivodeship to the west, Świętokrzyskie Voivodeship to the north-west, Lublin Voivodeship to the north, Ukraine (Lviv Oblast and Zakarpattia Oblast) to the east and Slovakia (Prešov Region) to the south. It covers an area of , and has a population of 2,127,462 (as at 2019). The voivodeship is mostly hilly or mountainous (see Bieszczady, Beskidy); its northwestern corner is flat. It is one of the most wooded Polish voivodeships (35.9% of total area), within its borders is the entiret ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Podlaskie Voivodeship
Podlaskie Voivodeship ( ) is a Voivodeships of Poland, voivodeship in northeastern Poland. The name of the voivodeship refers to the historical region of Podlachia (in Polish, ''Podlasie''), and significant part of its territory corresponds to that region. The capital and largest city is Białystok. It borders the Masovian Voivodeship to the west, Warmian-Masurian Voivodeship to the northwest, Lublin Voivodeship to the south, Belarus to the east, and Lithuania to the northeast. The voivodeship was created on 1 January 1999, pursuant to the Polish local government reforms adopted in 1998, from the former Białystok Voivodeship (1975–98), Białystok and Łomża Voivodeships and the eastern half of the former Suwałki Voivodeship. Etymology The voivodeship takes its name from the Polish historical regions, historic region of Poland called ''Podlasie'', or in Latin known as Podlachia. There are two opinions regarding the origin of the region's name. People often derive it from th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
