Lent, known in Polish as Wielki Post (literally: the Great Fast), has developed some unusual foods over the centuries. It was lean, meatless fare, including herring and other fish as well as soups and gruels that reigned supreme. Here are 3 of those soups.
ZUPA CZOSNKOWA - GARLIC SOUP: dice 2 buds garlic fine and mash with flat of knife with a bit of salt on cutting board into a paste. Place in soup bowl, top up with boiling water, salt & pepper to taste and eat with a slice of rye bread (something like chleb baltonowski) or whole rye (żytni razowy) on the side.
ZALEWAJKA - TART POTATOP SOUP: Peel, wash and dice 2 potatoes and cook in 1-1/2 pints water until tender. Add 1 c liquid żur (sold at Polish food shops) and bring to the boil. Add 1 diced onion fried to golden brown in oil plus the drippings. Season with salt, pepper and marjoram.
POLEWKA PIWNA - BEER SOUP: Cut 2 slices rye bread into 1/2 inch cubes and fry to a golden brown in oil on all 6 sides (if you're the patient type) or at least on 2 sides (if you're not). Set aside. In saucepan combine 1 pt water, 1 pt lager and 1/4 teaspoon bruised caraway seeds and cook to just below boiling. Salt & pepper to taste. In soup bowl place the fried croutons and some cubed farmer cheese (pressed curd cheese) and drench with hot soup.
ZUPA CZOSNKOWA - GARLIC SOUP: dice 2 buds garlic fine and mash with flat of knife with a bit of salt on cutting board into a paste. Place in soup bowl, top up with boiling water, salt & pepper to taste and eat with a slice of rye bread (something like chleb baltonowski) or whole rye (żytni razowy) on the side.
ZALEWAJKA - TART POTATOP SOUP: Peel, wash and dice 2 potatoes and cook in 1-1/2 pints water until tender. Add 1 c liquid żur (sold at Polish food shops) and bring to the boil. Add 1 diced onion fried to golden brown in oil plus the drippings. Season with salt, pepper and marjoram.
POLEWKA PIWNA - BEER SOUP: Cut 2 slices rye bread into 1/2 inch cubes and fry to a golden brown in oil on all 6 sides (if you're the patient type) or at least on 2 sides (if you're not). Set aside. In saucepan combine 1 pt water, 1 pt lager and 1/4 teaspoon bruised caraway seeds and cook to just below boiling. Salt & pepper to taste. In soup bowl place the fried croutons and some cubed farmer cheese (pressed curd cheese) and drench with hot soup.