Tag Archives: Polish Food

Polish Soups

Polish zurek soup

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!

Sękacz Cake

Sekacz (The Tree Cake)

Polish Sękacz Cake

Sekacz is a cake that reminds one of a tree! It is baked on a spit and due to the method used in its baking has, when cut, visible tree-like layers of rings. The finished cake is either eaten plain or covered with icing sugar or a chocolate glaze.

Typically a Sekacz cake includes only the ingredients: butter, eggs, sugar, vanilla, salt, and flour. Polish housewives sometimes produce a horizontal version of Sękacz, which isn’t quite as complex to bake.

In Poland Sękacz cake is often eaten at Easter or Christmas and at other celebrations such as weddings, birthdays and name days.

Polish Sekacz cake is similar to Baumkuchen (in Germany), Spettekaka (in Sweden) and Bankuchenas (in Lithuania).