Autumn this year is exceptionally sunny and warm in Poland. There are however cooler evenings approaching soon. For such weather we might need something nutritious and warm to cheer us up. Here are some recipes for tasty Polish soups:
Polish Beef Broth with Yeasts Dumplings
Broth: 0,75 kg of beef meat, boneless
Soup vegetables with cabbage, bay leaf, parsley or dill, ground pepper, salt
Dough: 0,70 kg of flour, 0,07 kg of yeasts, milk, salt
Stuffing: meat from your broth, onion, ground pepper and salt.
Prepare your broth with the ingredients mentioned; leave it to cool, gather the fat. Melt the yeasts in a small quantity of lukewarm milk, add them to your flour, add salt and knead the dough, until springy. Set aside to grow. Take meat from your broth and mince it with quartered onion. Add ground pepper, salt and stir carefully until smooth. If the stuffing is too dense, add a little bit of broth. When your dough is ready, roll it evenly, cut round shapes with a cup brim, fill with stuffing and make dumplings. Fry them on both sides until golden brown. Pour hot broth into the bowls, sprinkle with parsley or dill. Serve with dumplings.
Nutritious Polish-Style Tomato Soup
Small batch of soup vegetables
Onion, 0,25 kg of minced meat, egg, half a cup of flour, 3-4 spoons of tomato paste, 2 spoons of oil, parsley or dill, ground hot peppers, salt
Clean and grate the vegetables. Fry thinly cut onion, add minced meat and fry smoothing evenly. Add vegetables and fry for a short time, stirring continuously. Pour six cups of boiling water into a pan, add meat and vegetables and cook for about 25 minutes. Knead tough dough of flour and egg, grate it and pour into your soup; cook until pasta is soft. At the end, add your tomato paste, bring to boil and spice to taste. Add water to the quantity of 1,5 – 2 liters. Pour into bowls and sprinkle with parsley or dill.
“Krupnik” with Mushroom
Soup vegetables, 4 spoons of barley groats, 6 dried mushroom, 3 potatoes, dill, onion, 1 spoon of oil, salt, ground pepper, bay leaf and allspice
Rinse the groats, pour into 1,5 liter of boiling water and cook for 15 minutes. Clean soup vegetables, grate carrot, parsley and celery and add to cooking groats. Rinse and soak dried mushroom in water, cut into slices and pour into the soup. Cut onion, and fry until transparent. 10 minutes before the end of cooking add leak, cut into thin slices, and potatoes, diced, fried onion and spices. Pour your soup into bowls and sprinkle with dill.
Sour Potato Soup
5-6 big potatoes, 1 liter of light broth, half a cup of milk, half a cup of sour cream, parsley, 2-3 teaspoons of crushed fresh estragon leaves, 1 spoon of vinegar, bay leaf, salt
Peel and dice potatoes and pour into boiling broth, add bay leaf, cut parsley and bring to boil. At the end of cooking add milk and estragon leaves, add vinegar to taste and warm up thoroughly. Take your pan off heat and add sour cream.