A bowl of what was a most tasty Polish Zurek soup! Follow the link below to discover our family recipe.
Polish cuisine is blessed with a veritable wealth of fantastic soups. Here are a few of our favourite soup dishes.
Barszcz – red beetroot soup served with dumplings called uszka (little dumpling ears) with mushroom or sauerkraut filling. This is the traditional first course of the ‘Wigilia’ Christmas Eve meal.
Barszcz bialy – sour rye and pork soup with diced pork, sausage, ham, and hard boiled egg.
Flaki / flaczki – beef or pork tripe stew with marjoram
Grochowka – pea soup
Kapusniak – cabbage/sauerkraut soup
Kartoflanka – potato soup
Krupnik – barley soup with chicken, beef, carrots or vegetable broth
Kwasnica – traditional sauerkraut soup
Rosol – clear chicken soup
Zupa borowikowa – borowik (porcini) mushroom soup
Zupa grzybowa – mushroom soup made of various wild mushroom species
Zupa ogorkowa – soup of salted gherkins, and sometimes pork
Zupa pomidorowa – tomato soup usually served with pasta or rice
Zupa szczawiowa – sorrel soup
Zurek – soured rye flour soup with sausage and hard-boiled egg. Eaten all year round but an essential part of many Polish families traditional Easter meal.
Do you have a favourite soup? If so, please vote using the poll below!
Paprykarz szczeciński / Polish Fish Paste
A mid afternoon snack – Paprykarz szczecinski / Szczecin Fish Spread on dark rye bread.
Paprykarz szczeciński is a Polish paste and is a tasty mixture of minced sea fish (usually around 40%) with rice, onion, tomato concentrate, vegetable oil, salt, sugar, vinegar, and a variety of spices. It was probably most popular during the Communist-period but is still consumed in large quantities by Poles throughout the world to this day. The word szczeciński derives from the name of the city of Szczecin, in Western Pomerania, where it was initially produced in the late 1950s.
Our recipe for traditional Polish Cauliflower Bake.
Ingredients for Cauliflower bake:
1/2 onion (chopped)
2 tablespoons ground mustard
ground black pepper
1/2 cup sour cream
200 grams mature cheddar cheese (grated)
2 tomatoes (sliced)
1/2 cup bread crumbs
2 tablespoons butter
paprika (to taste)
1. Boil cauliflower until just tender.
2. Mix together onion, ground mustard, black pepper, sour cream, and cheddar cheese.
3. Add this mixture to the cooked cauliflower and stir in.
4. Place this in a baking dish.
5. Slice tomatoes and place over the top of cauliflower mixture.
6. Melt the butter in a pan. Add bread crumbs to this and stir in.
7. Sprinkle bread crumbs and butter mix on top of the cauliflower mixture. Sprinkle on some paprika.
8. Bake in a preheated oven at 200c for 30 minutes.
1/2 cup of dry goods (breadcrumbs and the like) is approximately equal to 65 grams or 2.25 oz. Whereas, 1/2 cup of soured cream is roughly 170 grams or 6 oz.
Fascinating fact about Poland # 29
Dinner in Poland
Dinner, the main meal of the day, in Poland was traditionally eaten between 2pm and 3pm. This generally starts with soup, and is followed by a main course of meat, and in some families, a desert.
However, with changing work patterns, during the working week most Poles now eat their main meal of the day around 6pm. In recent years, eating out at pizzerias and fast food outlets such as McDonalds and KFC has also become more increasingly popular, especially among younger urban-based Poles.
Eating out at a Pizzeria beside the River Warta in the city of Gorzów Wielkopolski, Lubuskie, Poland.