Zupa Kwaśny Klops ze szturanymi ziemniakami
Kwaśny Klops is a regional Polish Sour Meatball Soup from the Pomerania region, known for its unique sour taste and comforting warmth. The name “Kwaśny Klops” translates to “Sour Meatball”, reflecting the soup’s distinctive flavor profile, which comes from a combination of tangy ingredients and tender meatballs simmered in a savory broth. This regional delicacy perfectly captures the essence of Pomeranian cooking—a perfect blend of simplicity and tradition. Whether you are familiar with Polish cuisine or trying it for the first time, Polish Meatball Soup is a delightful experience that brings a taste of Poland’s rich culinary heritage to your table.
The Kwaśny Klops Soup is usually served with mashed potatoes, which, when added to the soup, thicken it and make the perfect comfort food dish. Traditionally the sourness of the soup was an effect of adding beer vinegar, but nowadays people often add regular vinegar or lemon juice. I decided to add half a cup of brine from fermented cucumbers instead and I loved it!
For more regional Polish dishes hit the link: Regional cuisine.
Ingredients
For the Meatballs:
- 500g (1 lb) ground pork or a mix of pork and beef
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 egg
- 2 tablespoons breadcrumbs
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped
For the Soup:
- 1.5 liters (6 cups) beef or vegetable broth
- 2 carrots, peeled and grated
- 1 small leek, sliced
- 2 tablespoons white vinegar or juice of half a lemon (to taste) or half a cup of fermented cucumbers brine
- 1 tablespoon all-purpose flour
- 1 tablespoon butter
- 100 ml (½ cup) whipping cream
- 1 bay leaf
- 3-4 allspice berries
- Fresh dill or parsley, for garnish
- Salt and pepper, to taste
1. Prepare the Meatballs: In a large mixing bowl, combine the ground meat, chopped onion, garlic, egg, breadcrumbs, parsley, salt, and pepper. Mix well until all ingredients are evenly combined. Form small meatballs, about the size of a walnut, and set them aside on a plate.
2. Cook the Soup Base: In a large pot, melt the butter and shortly saute the grated carrots, diced leek, bay leaf, and allspice berries. Pour in the beef or vegetable broth and bring to a boil. Reduce the heat to a simmer.
3. Add the Meatballs to the Soup: Gently add the meatballs to the simmering soup. Continue to cook for another 15 minutes, until the meatballs are cooked through.
4. Prepare the Sour Cream Mixture: In a small bowl, mix the flour with the cream until smooth. Temper the mixture by adding a few spoonfuls of hot broth from the soup, stirring constantly to prevent curdling.
5. Thicken the Soup: Gradually pour the sour cream mixture into the soup while stirring continuously. Add the vinegar or lemon juice to taste, adjusting the sourness to your preference.
6. Final Adjustments and Serve: Season the soup with salt and pepper to taste. Leave the soup to simmer for another 5 minutes to allow the flavors to combine.
7. Garnish and Serve: Serve the Polish Sour Meatball Soup hot, garnished with fresh dill or parsley. Enjoy “Kwaśny Klops” with mashed potatoes or a slice of fresh bread for a hearty, comforting meal.
Enjoy! Smacznego!
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