In West Slavic Countries fermented cereals, such as rye, wheat or sourdough, and meat (usually boiled pork sausage or pieces of smoked sausage, bacon or ham) are used to make soups. The sour rye soup is specific of Polish cuisine, where it is known as żur or żurek.
Originally, it was prepared to celebrate Easter ceremonies, but nowadays is became a common meal. The real peculiarity of this soup is the fact that, according to the tradition, they served it in an edible bowl made of bread. 

With our steam pipes deck ovens, you can bake also this kind of bread. Try the steam pipes technology of our ovens: thanks to the firm floor-base, homogenous and gentle baking they are suitable for large-size bread that rises with perfect fragrance and softness. 

KOROVAI BAKERS AND BASSANINA OVENS