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Zurek, borcs, cibere és társaik
Üdítő savanykás levesek nem csak nyárra
Tradition and the Hungarian Kitchen – the art of sour soups’. Soup has an important place in the Hungarian diet and it has been this way for some 200 years. Here several kinds of sour soups are described along with various methods of making them sour. The Poles, for example, make a sour soup by letting rye flour and water ferment for a few days at room temperature. Th e resultant sour liquid is used to make the soup sour. The Moldavian Csángó people use a similar method. Amongst soup recipes provided here are: żurek, borcs, cibere. By Juhász Katalin.