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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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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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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