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kyselo
Kyselo (or krkonošské kyselo) (, (チェコ語:kyselo)) is a soup based on sourdough and mushrooms. It is a traditional Czech cuisine from poor folk food originating in the Northern Bohemia mountain region Krkonoše.〔 It is very substantial and it contains an abundance of quality proteins, B vitamins, dietary fiber and other important nutrients.〔 Usage of sourdough is closely related to fermented flour usage in the Polish sour rye soup.
==History==
Kyselo has been a traditional daily food of poor people in the Krkonoše mountain region for centuries, primarily in the winter.〔 It is made from locally accessible, cheap, storable ingredients (the mushrooms are usually used dried) and nutritious ingredients so it provides substantial energy for hard mountain life and work. Historically kyselo was made without eggs. Eggs in early times were produced mainly for sale on the market, not for one's own family, so eggs were only eaten on some holidays. Potatoes became widespread among poor people of Czech lands in the late 18th century, so before that time soups of this type were also made without potatoes.〔
Usage of sourdough indicates that kyselo has ancient origins, probably in medieval (and prehistoric) fermented cereal porridges.〔〔
The Krkonoše region is on the Czech–Polish border, and kyselo is a close relative of the famous Polish sour rye soup.〔〔 Other Slavic cuisines also have variations of soups based on soured flour or other modes of fermentation, such as Russian Okroshka.〔 A more distant relative of kyselo is for example Japanese miso soup, which also uses a fermented basic ingredient — miso paste.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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