What is the must have of each Polish housewife? To prepare an every day soup or Sunday broth, you need these popular in Poland vegetables. Check if you know their Polish names!Continue reading “Most popular Polish vegetables”
Polish Farmers Goulash Soup is a thick, full of meat, country style soup, filling and warming, perfect in Autumn. It is one pot dish, a complete meal: you got meat, potatoes and vegetables inside.
For more Autumn recipes check a new section on my blog: Autumn food.Continue reading “Polish Farmers Goulash Soup”
When there is a season for tomatoes, we should use it and cook this gorgeous Tomato soup with fresh tomatoes. In winter and in spring, or when you are just tired and you need to put quickly dinner on the table – then you can cook traditional Polish Tomato Soup. The soup is more related to PRL tradition, but still – it is one of the most favorite Polish soups.
People in Poland laugh that when we have a chicken broth on Sunday, then on Monday we eat tomato soup:) Yes, actually it is as easy as this: if you add tomato concentrate to the broth – your budget tomato soup is ready:)
Poles cannot agree whether tomato soup should be served with rice or rather with pasta:) In my family house we used to have it with rice, but I like both options:)Continue reading “Polish Tomato Soup”
Last days of summer and the beginning of autumn is a perfect time to cook Fresh Tomato Soup. In the middle of the season tomatoes are cheap and beautiful, there is a whole range of tomato species available. Remember to choose only the ripest pieces of your favorite tomatoes. They may be soft and not really best looking, but believe me, they will make delicious soup.
Check also winter version of Polish Tomato Soup with tomato concentrate. Believe me, it is also delicious:)Continue reading “Fresh Tomato Soup”
Autumn food needs to be warming, filling and thick. It needs to be comforting during long, dark, chilling evenings. And this is exactly what Polish split peas soup is. I cook it on pork bones, I simmer bones for few hours, to get a really reach stock. I invite you to check Grochówka.
Polish split peas soup recipe is under a new section on my blog: Autumn food. As this is the first Autumn of CookINPolish.com, this section is going to enlarge perspectively. Subscribe to my newsletter not to miss a recipe. I will be happy to see new subscribers:)Continue reading “Polish Split Peas Soup”
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 Pigweed soup – Zupę z młodej komosy.Continue reading “Pigweed soup”
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, just to keep the taste natural. Try Young Cabbage Soup cooked on pork bones.
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.Continue reading “Young Cabbage Soup on Pork Bones”
In June vegetables are still fresh and young. I use the last days before Summer to prepare Botwinka- traditional Polish soup made of young beets and beet leaves.Continue reading “Botwinka – Young beet leaves soup”
Lithuanian Cold Borsch is my soup number one in Summer. When there is hot outside, you will love cold cooling soup made of beets and beet’s leaves, buttermilk and Spring greens: dill, spring onions and cucumber.
If you like Cold Borsch, check my favorite Summer dish: Polish Plum Potato Dumplings – Knedle ze śliwkami.Continue reading “Lithuanian Cold Borsch”
Cauliflower spring soup is great in spring, when cauliflower is fresh and beautiful, but actually you can prepare it throughout the year- using frozen cauliflower.Continue reading “Cauliflower spring 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).
Sweet and sour soup, easy to prepare, if you use vegetable stock – will be great for the last days of Lent. Try pickled cucumber sour soup – popular Polish soup.
Either you love or hate it. Polish Tripe Soup – Flaki has lots of proponents and the same number of opponents:)
Several years ago it was a standard starter on weddings, nowadays you are usually faced with a choice: tripe soup or chicken soup (http://cookinpolish.com/polish-broth-chicken-soup/). I always take Flaki! 🙂
For me using tripes, liver and other offal parts 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!
One of my top 3 best soups from childhood:) Sour and sweet, made of sorrel collected last summer and preserve in the jar for the rest of the season.Continue reading “Sorrel soup/ Zupa szczawiowa”
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.Continue reading “Sweet Sauerkraut soup/ Byczki”
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.Continue reading “Chicken stock”
One of my favorite soups from childhood. Made from baked beets with caramelized onion, naturally sweat – this is what comfort food means to me:)Continue reading “Baked beetroot cream soup”
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 – chicken soup with barley:). 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;)Continue reading “Krupnik – chicken soup with barley”
What about a rich broth for Sunday dinner? Polish broth – Rosół is the most popular choice in Polish families:)
We buy chicken wings and vegetables on the local market. My husband is a Rosół specialist, my children say he cooks the best broth ever:)
For more Polish soups, check: http://cookinpolish.com/category/recipes/soups/.Continue reading “Polish broth – Rosół”
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/.Continue reading “Polish sour soup/ Żurek”