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Traditional Polish Soups.

OP Polonius3 1,000 | 12,448
22 Jul 2012 #61
Do you mean kwas?
teflcat 5 | 1,032
22 Jul 2012 #62
website where I can get all these Polish soups

tastingpoland/food/polish_food_soups.html - United States. Ever heard of google?
Gregorius - | 3
17 Aug 2012 #63
I like Flaczki. Beef Tripe Soup

rankalee 2 | 56
17 Aug 2012 #64
I like Barszcz czerwony and Flaki, but we make Flaki with cicken meat, instead of rumen. Cucumber soup is also sometimes yummy and the soup on Christmas, with lentils.
24 Nov 2013 #65
I am trying to make a Polish soup called zurek that I have enjoyed many times during visits to Gdansk and I am reaching out to any cooks that can help. I have a recipe that includes a picture and it looks exactly like I remember. The recipe is from a known chef in Warsaw. The recipe calls for a sour to be made with rye flour and hot water, then to allow it to ferment for 4-5 days. I did this and put the mix into a dutch oven and set it ontop of the refridgerator. Unfortunately the recipe doesn't explain the process in detail and Im not sure what to do with the moldy mess that I ended up with on day 5. I clearly did something wrong.....HELP. I love this stuff! I read another recipe that said to make a paste with the rye flour and allow it to settle to the bottom of a glass or stoneware jar, then pour hot water over that paste and without mixing, allow it to ferment for 4-5 days. Then the recipe mentions straining the sour mix off the top and don't include the rye four as part of the sour in the soup. Is this where I went wrong? Email me at mactrich@yahoo if you have any suggestions for me. Thanks
ShawnH 8 | 1,498
24 Nov 2013 #66
The recipe calls for a sour to be made with rye flour and hot water, then to allow it to ferment for 4-5 days

Try this...
21 Dec 2017 #67
Foss or fause or kwas.My mother made this soup with sour cream and vinegar. She would boil pork shoulder,ribs patio steaks or chops with one onion, celery, peprcorns, and bay leaves,She would add white vinegar to taste after making the stock.She would add sour cream to the soup after cooling some and serve with potatoe dumplings


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