Polish Farmers Goulash Soup

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.

Polish goulash soup served in a bowl
Continue reading “Polish Farmers Goulash Soup”
Print/Share Recipe:

Polish Split Peas 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:)

Polish split peas soup served in a bowl
Continue reading “Polish Split Peas Soup”
Print/Share Recipe:

Pigweed 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.

Pigweed soup served on the plate.
Continue reading “Pigweed soup”
Print/Share Recipe:

Young Cabbage Soup 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, 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.

young cabbage soup on the plate
Continue reading “Young Cabbage Soup on Pork Bones”
Print/Share Recipe:

Botwinka – Young beet leaves soup

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.

Botwinka young beet leaves soup served with sweet cream
Continue reading “Botwinka – Young beet leaves soup”
Print/Share Recipe:

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.

Continue reading “Sweet Sauerkraut soup/ Byczki”
Print/Share Recipe:

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.

Continue reading “Chicken stock”
Print/Share Recipe:

Polish broth – Rosół

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”
Print/Share Recipe: