Zhur

Zhur (dzhur) is one of the most ancient dishes of Ukrainian cuisine, a sour soup widespread in Polissia, Volhynia, and Halychyna. It is made on the basis of a special starter — a solution of oat or rye flour that ferments for several days, acquiring a pleasant tang.

The fermented base is strained and cooked, yielding a tender, slightly sour soup. Depending on prosperity and the fast, zhur could be lenten (on water, with oil and potatoes) or richer — on a meat broth, with cracklings, sausage, or mushrooms. It was served hot, often with boiled potatoes or bread. Zhur is an example of the ancient “fermentation” cuisine of our ancestors, who knew how to create healthful dishes based on natural fermentation long before it became fashionable in modern gastronomy.