Żurek, a Polish sour rye soup with sausages, is often served in a bowl made of bread.

Usage of sourdough is closely related to fermented flour usage in the Polish sour rye soup.

Sour rye soup, Polish variation of kyselo.

In Silesia, a type of sour rye soup known as żur śląski is served in a bowl, poured over mashed potatoes.

The Krkonoše region is on the Czech-Polish border, and kyselo is a close relative of the famous Polish sour rye soup.

Sour rye soup, known as żur, żurek in Poland or kyselo in Slovakia and Czechia.

With this kind of set-up the menu is of course dominated by traditional Polish dishes, ranging from żurek (traditional sour rye soup) to roast venison with cranberries.

The sour rye soup is a soup made of soured rye flour (akin to sourdough) and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or ham).

There is a sour rye soup called żurek; the wheat-flour-based variant of this soup is called barszcz biały ("white barszcz"), made from a base of fermented wheat, usually added to a broth of boiled white fresh sausage (kiełbasa).