Pigweed soup – Zupa z młodej komosy

Most of the farmers in Poland would say that Pigweed is just a weed, quite hard to get rid off, and you actually hate it if you plant vegetables. But on the other side, you can have it free, use in the kitchen and have healthy soup.

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Young Cabbage Soup cooked on Pork Bones

Young cabbage is sweet and delicate, it is cooking fast. It is not likely to give a stomach problems as may an old cabbage, stewed for hours. In case of young cabbage soup I minimize the seasoning, to keep the taste natural.

For broth I used pork bones, which are really cheap. You can also buy pork chop with bone, use pork chop for Breaded pork cutlets and use bones for the soup. I remember my Grandma was using bones for soups, the reason were savings and her approach- not to throw away any food and have respect for food.

Traditionally ‘Zasmażka’ can be added to the soup to make it thicker and reach.

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Lithuanian Cold Borsch – Chłodnik litewski

During hot summer you may like cold cooling soup made of beets and beet’s leaves, buttermilk and spring greens: dill, spring onions and cucumber.

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Pokrzywianka – Stringing nettle soup

Early spring is a great time for using stringing nettle in the kitchen. It’s free, it’s healthy and easy to prepare. Remember to get only top parts of the youngest nettles, away from the motorways.

For the soup I also use other herbs I find. This time it was young sorrel and lovage. I also used bluszczyk kurdybanek: ground- ivy, which is very aromatic. In Old Polish cuisine ground-ivy was as popular as parsley is nowadays (wikipedia: https://en.wikipedia.org/wiki/Glechoma_hederacea).

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Polish tripe soup – Flaki

Either you love or hate it. Tripe soup has lots of proponents and the same number of opponents:)

Several years ago it was a standard starter on weddings, usually nowadays you are faced with a choice: tripe soup or chicken soup (http://cookinpolish.com/polish-broth-chicken-soup/).

Using tripe, liver and other offal parts for me is a respect for the animal, that gave his life so that we could eat it. Some may say it is also in line with ‘zero waste’ trend that is getting more and more popular nowadays. I support it!

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Sweet Sauerkraut soup/ Byczki

This is not a popular soup in Poland nowadays, but this is a soup my grandma was cooking years ago. Her roots were in Eastern Poland, she was born on the area, which after a II Worlds War has become a Belarus territory.

The taste is sweet and sour, one of my favorites.

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Chicken stock

If you are preparing chicken stock, you can quite easily make some more for future use. I usually buy more fat meat and prepare 3 portion of stock, one to be used at once and two, which I preserve in jars. Then during a week I open the jar, add whatever is needed to my chosen soup and then – preparing soup takes much less time.

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Krupnik – chicken soup with barley

There is just few steps from chicken soup to Krupnik. If you are cooking broth – you can change your mind almost anytime, add barley and potatoes and here it is- Krupnik:). It is ‘all in one’ kind of soup, nutritious and healthy. If you add millet instead of barley – it would be great for colds, as millet is helping to dry the flegme;)

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Polish broth/chicken soup

What about a rich broth for Sunday dinner? This is the most popular choice in polish families:)

We buy chicken wings and vegetables on the local market. My husband is a broth specialist, my children say he cooks the best broth ever:)

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Polish sour soup/ Żurek

Polish Żurek is traditionally prepared for Easter. In some Polish families White Borsch is cooked instead of Żurek, the difference is Kvas/ sourdough that is used. For Żurek- rye sourdough, for Borsch – wheat sour starter.

If you plan to cook traditional polish Żurek, few days before you need to prepare sourdough/Kvas/sour starter: http://cookinpolish.com/sourdough-for-sour-soup-zakwas-na-zurek/.

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