10 Traditional Polish Soups

Few weeks ago I met a Greek couple leaving in Warsaw. Dimitris asked me to show him how to cook Bigos. When we talked about Polish cuisine, Anja said that soups are something special for Poland. And this is a fact: in Poland soups are a staple in Polish homes for dinner. You can get it also in any restaurant, served as an appetizer. Check my review of 10 Traditional Polish Soups, soups I like the most and which are the most specific to Polish cuisine.

Which one have you tried and which one is your favorite?

10 Traditional Polish Soups
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Polish Sour Soup Żurek

Polish Żurek is a soup traditionally prepared for Easter. In some Polish families White Borsch is cooked instead of Żurek, the difference is Kvas/ starter that is used. For Żurek- rye starter, for Borsch – wheat kvas.

If you plan to cook traditional Polish Sour Soup Żurek, you need a rye starter. You can buy one in Polish store or – I encourage you to- make one at home. It takes a few days for the fermentation to make it job, so few days before making Żurek, follow these instructions: How to make Kvas/Starter for Żurek.

Polish Sour Soup Żurek served on the plate.
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Kvas/ Starter for rye sour soup

Zakwas

Kvas is a basic ingredient of Żurek, traditional Polish soup, prepared for Easter. It can be also called: kvas or rye sour soup starter, and is made by fermenting rye (for Żurek) or wheat (for White Borsch) flour. The process is easy, although you need few days to have your own homemade kvas/ starter for rye sour soup.

There is a whole variety kinds of starters, that you can prepare and use for soups, it depends on the flour you use. I prefer oatmeal one, because you can get very fresh flour on the spot- all you need to do is to grind oatmeal in an old coffee mill:) If you plan to make 100% traditional Żurek, use rye flour and follow the instructions below.

Kvas starter for rye sour soup Żurek
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Beets Borscht with Uszka

Barszcz z uszkami

Beets Borscht with Uszka is traditionally prepared for Christmas Eve in many Polish homes. As the opposite to borscht sometimes forest mushrooms soup is prepared, however not in my family house- we love beets borscht:)

One important ingredient of Borscht is a beets kvas/ leaven which you need to prepare few days before. How to prepare a leaven you can check here: https://cookinpolish.com/kvas-leaven-for-borscht/.

These amounts of ingredients are set for a big family and there will be enough of Borscht for Christmas Eve and the Christmas as well:)

For Christmas Eve we usually have Beets Borscht with Uszka, while for other occasions we have it for example with Sauerkraut and Wild Mushrooms Buns.

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