dbo:abstract
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- Tyurya, sometimes known as murtsovka, is a traditional bread soup in the Russian cuisine, sometimes considered a variant of okroshka. It consists of chunks of bread, often stale or semi-stale, or dried/baked into sukhari biscuits/hardtack, soaked in a flavorful liquid or, alternatively, plain water, with some vegetables (chiefly onion, garlic or sauerkraut) and vegetable oil added and flavored with salt and pepper. The base liquid could be anything that can be consumed cold, because unlike most other bread soups, tyurya was prepared and consumed without heat. Kvass was historically the most popular base for tyurya, due to it being cheap, plentiful and flavorful enough. A dairy base, like plain or sour milk, whey or kefir was considered fancy and was generally prepared for children, the elderly or the infirm. It is, along with , a traditional Lenten soup. Made with black bread, it was a staple food of the Russian Red Army during World War II. (en)
- Тю́ря — холодный хлебный суп из кусочков хлеба, сухарей или корок, покрошенных в воду, квас, простоквашу или молоко, как правило сдобренные небольшим количеством постного (растительного) масла, соли и сахара. Хлебная окрошка, иногда с луком. Детская тюрка готовится из белого хлеба в молоке, иногда с водой и сахаром. Так же могли называть хлебное крошево во щах. Традиционное блюдо русской, белорусской, украинской кухонь. (ru)
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rdfs:comment
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- Тю́ря — холодный хлебный суп из кусочков хлеба, сухарей или корок, покрошенных в воду, квас, простоквашу или молоко, как правило сдобренные небольшим количеством постного (растительного) масла, соли и сахара. Хлебная окрошка, иногда с луком. Детская тюрка готовится из белого хлеба в молоке, иногда с водой и сахаром. Так же могли называть хлебное крошево во щах. Традиционное блюдо русской, белорусской, украинской кухонь. (ru)
- Tyurya, sometimes known as murtsovka, is a traditional bread soup in the Russian cuisine, sometimes considered a variant of okroshka. It consists of chunks of bread, often stale or semi-stale, or dried/baked into sukhari biscuits/hardtack, soaked in a flavorful liquid or, alternatively, plain water, with some vegetables (chiefly onion, garlic or sauerkraut) and vegetable oil added and flavored with salt and pepper. The base liquid could be anything that can be consumed cold, because unlike most other bread soups, tyurya was prepared and consumed without heat. Kvass was historically the most popular base for tyurya, due to it being cheap, plentiful and flavorful enough. A dairy base, like plain or sour milk, whey or kefir was considered fancy and was generally prepared for children, the eld (en)
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