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Traditional Polish Soups.


Polonius3 1,000 | 12,448
12 Jul 2008 #1
Spinach can be used when sorrel is not available and the soup should be soured with vinegar or citric-acid crystals to taste. In fact there are tinned creamed of spinach soups which only require a bit of tartness to imitate sorrel soup. Serve hot over hard-boiled egg halves.

Grochówka żołnierska (soldier's pea soup) is one of the things most Polish males miss most about their stint in the service. It is also the standby of many old and not so old bachelors (no they call them "singles"), because it virtually cooks itself. Into soup-pot dump 1 lb (450 gr) split yellow peas, 2-3 bay leaves, 6 or so peppercorns and 1-2 grains allspice, 1-2 diced carrots, 1 diced onion, a slice of celeriac, diced, and 1/4 lb diced smoked kiełbasa. Add 6-7 pints of water, bring to boil, reduce heat, cover and simmer on low 1 hour, stirring occasionally. Add a peeled, diced potato and (optional) half a musrooms bouillon cube and simmer on low flame another hour or so. Season with salt, pepper, 1-2 tablespoons marjoram and 1-2 buds crushed garlic or several pinches of garlic powder or granules. Simmer another 15-30 min and let stand covered at least another 15 addiitonal before serving. If refrigerated overnight, it will thicken and some water should be added when re-heating.
urszula 1 | 253
26 Oct 2008 #2
I like to add shell macaroni into mine.
I think I'll go make some.
Hmmm, good for a cold day like this.
Gotta keep them farts in....
coffeenvanilla 1 | 19
24 May 2009 #3
Sorrel Soup with Mashed Potatoes and Eggs


  • Sorrel Soup
coffeenvanilla 1 | 19
24 May 2009 #4
Grochówka / Navy Pea Soup with Groszek Ptysiowy / Pea Puffs


  • Grochwka / Navy Pea Soup
dorislowerykiff - | 1
6 Mar 2010 #5
My grandmother made a soup --with a ham bone -beets-prunes,--vinager- a little flour she called it something like (foss) doriskiff@aol.com
polkamaniac 1 | 482
7 Mar 2010 #6
I like "zupa grochowka" when it's made with a meaty ham bone. then my wife uses green and yellow split peas and adds potatoes, celery,and carrots and leaves it chunky. Tastes delicious.



Torq 26 | 2,371
7 Mar 2010 #7
Nothing beats a good żurek...

Żurek from Poland

...or barszcz czerwony z uszkami

Yummy :)
Myszolow 3 | 157
7 Mar 2010 #8
I don't know the name żurek, but that looks a lot like my wife's biały barszcz, but with egg in it. Is it a similar thing?

I really like krupnik, czerwony/biały barszcz, grochówka and zupa szczawiowa.

We usually have egg in szczawiowa likeyou show there for żurek.
Torq 26 | 2,371
7 Mar 2010 #9
I don't know the name żurek, but that looks a lot like my wife's biały barszcz, but with egg in it. Is it a similar thing?

For me the difference is that biały barszcz is made on cabbage zakwas and żurek
is made on rye flour zakwas, but they are similar - yes.
polkamaniac 1 | 482
7 Mar 2010 #10
I don't know if you can call them similar---But I like them both



Krystal 6 | 95
7 Mar 2010 #11
wow, I never had this kind of soup.

I alway had mushroom soup and red beet soup.

I think I might have split pea with ham bone which is so delicious.
plk123 8 | 4,150
8 Mar 2010 #12
Polonius3
szczawiowa does not have spinach in it dude and you can't really substitute it either.. not the same.
wielkiezarcie.com/recipe753.html

my fave traditional soup is krupnik.. hands down the best soup out there.
OP Polonius3 1,000 | 12,448
25 Mar 2010 #13
Of course, it's not the same, it is an ersatz that roughly apprioximates the szczawiowa. But spinach is more readily available in many places than sorrel.
Seanus 15 | 19,706
26 Mar 2010 #14
Lentil soup is not common here but it is in Scotland :)

Wodzonka is really simple and nice, I tend to eat that quite a bit.
AdamKadmon
26 Mar 2010 #15
Wodzionka - W Ńymcach znano je kej Wassersuppe, ale ńy je to zupa uo gynau tej samej receptuře.
OP Polonius3 1,000 | 12,448
27 Mar 2010 #16
How is wodzionka made? There is a simple Polish water soup which consists in pouring boiling water over 1-2 buds crushed garlic, adding salt and that's all. Once eaten during Lent.
Seanus 15 | 19,706
27 Mar 2010 #17
Wodzionka? Chop up a half a head of garlic, a few cloves. Take a few pieces of bread and tear them up. Add 2 stock cubes to 1l of hot water and stir. Wait a little before adding the garlic and bread. Let the garlic get soft for around 2 mins and remove from the stove. Voila!
polkamaniac 1 | 482
27 Mar 2010 #18
Another Polish favourite is "Kapusniak z Kiszonej Kapusty "(Sauerkraut Soup).Great with smoked meat and mushrooms.Also fried bacon can be added for extra flavour.



Seanus 15 | 19,706
27 Mar 2010 #19
What a surprise, it has cabbage in it ;) It's quite tasty when sour :)

The sour rye soup (żurek) here in Silesia is much tastier than near Warsaw. I tried it in a decent restaurant when coming back from my Baltic expedition but it's far more to my taste here.

I was discussing soups for about an hour on Wednesday with my EMPIK student. I recommended Baxters of Speyside for Scottish soups. It's a fair compliment for a Pole when a Scot says their soup is top notch as we are no slouches when it comes to making hearty and tasty soups.

I just wish that clam chowder was Scottish. Then we'd be undisputed no1 :) :) :)

Apparently there is a soup made from nails here, anybody heard of that?
polkamaniac 1 | 482
27 Mar 2010 #20
Here is an exerpt what I found---"We tend to associate snails with France, but there is a historic snail-eating culture in Britain dating back at least 2,000 years. And in Somerset in the Sixties, the chef Paul Leyton popularised snails further when he invented Mendip Wallfish, a dish in which they are cooked with butter and herbs. But you can use snails in many other ways – with, say, wild rabbit cooked in cider, or like this, as a soup garnish."



Seanus 15 | 19,706
27 Mar 2010 #21
Nice find. Did you know that it was Celts that took cabbage to Europe from Asia? Celtic food has many cabbage dishes too. Colcannon, for example.

I like grochówka here, pea soup.
EchoTheCat - | 137
27 Mar 2010 #22
Seanus: Apparently there is a soup made from nails here, anybody heard of that?

Soup from nails = soup from nothing. It's a compliment for a very good cook :)
Seanus 15 | 19,706
27 Mar 2010 #23
That makes sense :) Thanks.

I've tried cream of broccoli soup here. Although not Polish, they do it well.
OP Polonius3 1,000 | 12,448
27 Mar 2010 #24
Barszcz na gwoździu is kind of a joke. Similar to a British tale about pebble soup, because besides a pebble or two it contained veggies, hambone, spices, etc.

If I recall, the Polish 'nail' soup included a kilo of kiełbasa and a pint of sour cream.
Lyzko
27 Mar 2010 #25
Anybody here ever tried chłodnik, a sort of Polish vichysoise or cold potato soup with raw onions, as I recall??

Um-um tasty good!!!
Seanus 15 | 19,706
27 Mar 2010 #26
here is a nice general guide to soups.

I wouldn't mind a good jarzynowa right now. I prefer Scottish vegetable soup but Poles could modify theirs a wee bittie and eke out more flavour (without using too much salt).
polkamaniac 1 | 482
27 Mar 2010 #27
I have tried it, but as I remember ,there were beets in the ingrediants and sometimes hard boiled eggs.



EchoTheCat - | 137
31 Mar 2010 #28
Is anybody here likes czarnina soup ? Soup made from blood ? Because I think it's the most disguisting things in Polish cuisine.
jonni 16 | 2,485
31 Mar 2010 #29
czarnina soup

Delicious when cooked with dried fruit in it and not thickened.

In Poland it's traditionally served when King Polkagamon comes to lunch.
EchoTheCat - | 137
31 Mar 2010 #30
In Poland it's traditionally served when King Polkagamon comes to lunch.

You Warszawiaks and your strange traditions :P


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