Zhur (Fermented Oat Sour Soup)
The Quirky Foodster Team
Ingredients
- Rolled oats — 200 g (7.1 oz)
- Water, for soaking and cooking — 1.2 L (5 cups)
- whole Onion, chopped
- whole Carrot, diced
- Medium Potatoes, diced — 3
- Dried mushrooms, soaked and chopped — 20 g (0.7 oz)
- Butter or oil — 2 tbsp
- Salt — 1 tsp
- leaf Bay leaf
Method
- Two days ahead, combine the oats with 600ml (2 1/2 cups) of the water in a jar, cover loosely, and leave at room temperature to ferment for 24-48 hours until pleasantly sour-smelling.
- Strain the fermented liquid through a fine sieve into a bowl, pressing the oats to extract as much liquid as possible; discard the solids.
- In a large saucepan, melt the butter and cook the onion and carrot over medium heat for 5 minutes.
- Add the potatoes, mushrooms, remaining water, bay leaf and salt, and simmer for 15 minutes until the potatoes are tender.
- Stir in the strained sour oat liquid and simmer gently for a further 5 minutes without boiling hard, to prevent the soup from splitting.
- Adjust seasoning and serve hot.
Introduction: Zhur is one of Belarus’s oldest recorded dishes, traditionally prepared at the start of Lent from fermented oats or rye, giving it a distinctive thick, sour character unlike any other soup in the region.
Cultural Background: Zhur is one of Belarus’s oldest recorded dishes, traditionally prepared at the start of Lent from fermented oats or rye, giving it a distinctive thick, sour character unlike any other soup in the region. Historically eaten as a meat-free, fasting-friendly dish, modern versions are often enriched with mushrooms, root vegetables or diced meat for a heartier everyday soup.
Tips: Fermentation time depends on room temperature — warmer rooms sour the oats faster. Avoid a rolling boil once the fermented liquid is added, as it can make the soup separate.
Variations: Naturally vegan when made with oil instead of butter and no meat added. Some regional versions add diced smoked bacon for a richer, non-fasting version.
Storage: Refrigerate in a covered container for up to 3 days.
Reheating: Reheat gently over low heat, stirring frequently, without letting it boil hard.
Nutrition: Approx. per serving: 180 kcal · Protein 5g · Carbs 30g · Fat 5g
FAQs:
Q: What does zhur taste like?
A: It has a mild, tangy sourness similar to a light sourdough, balanced by the earthiness of root vegetables and mushrooms.
Q: Can I speed up the fermentation?
A: Adding a spoonful of live rye sourdough starter or a splash of buttermilk to the oats speeds up souring.
- Rolled oats — 200 g (7.1 oz)
- Water, for soaking and cooking — 1.2 L (5 cups)
- whole Onion, chopped
- whole Carrot, diced
- Medium Potatoes, diced — 3
- Dried mushrooms, soaked and chopped — 20 g (0.7 oz)
- Butter or oil — 2 tbsp
- Salt — 1 tsp
- leaf Bay leaf
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