Bear’s Garlic Creamy Soup is a full of vitamins Spring soup. A season for bear’s garlic (which can be also called wild leek, ramps, wild garlic) is quite short, use it and cook this healthy soup. If you still have some ramps left, you can try out other recipes: Bear’s Garlic Cream Cheese or Bear’s Garlic Pesto.Continue reading “Bear’s Garlic Creamy Soup”
I don’t remember my Grandma using pumpkin, it was not popular those days. It became popular only recently, my sister would cook spicy oriental version of the soup, with curry powder and chili. I decided to cook delicate Baked Pumpkin Soup, milky, buttery, with a hint of garlic.
Try also other Polish seasonal Autumn food recipes: Autumn food.Continue reading “Baked Pumpkin Soup”
Mushroom Barley Soup is a great seasonal food idea for Autumn. If you happen to get fresh wild mushrooms you need to try it. The add of barley makes the soup more filing and comforting in chilling weather.
In September my friend Agnieszka took me to her old Summer place at the end of small Masovian village. She did not go to this place for few years, it appeared that a lot of young trees have grown there, most of all – spruces. How surprised we were to find a lot of Slippery Jacks all over the place:)Continue reading “Mushroom Barley 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.Continue reading “Polish Farmers Goulash 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 prospectively. 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 Goosfoot 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 Goosefoot soup – Zupę z młodej komosy.
When I say Goosefoot I mean a herb called in Poland Komosa. To be sure what kind of plant it is, please check wikipedia source: Chenopodium ficifolium.
What is interesting that a Goosefoot plant and Quinoa are very close cousins. While Quinoa is quite pricey and so much appreciated (at least in Poland), usual Goosefoot is still mostly considered a weed.Continue reading “Goosefoot 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”
Early spring is a great time for using stinging nettle in the kitchen. Pokrzywianka – Stinging nettle soup is 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).
Polish sorrel soup is 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 “Polish Sorrel Soup”
Byczki Sweet Sauerkraut Soup 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 “Byczki Sweet Sauerkraut Soup”
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.
Once you have chicken stock, you can easily make one of Polish Soups.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”
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:)
As a kid I hated rosół, probably because my Grandma was making it too greasy and was pouring all the best, as she thought, into my plate. I choose meat carefully, not to be too greasy:)
For more Polish soups, check: http://cookinpolish.com/category/recipes/soups/.Continue reading “Polish broth – Rosół”