Tag Archives: Polish soup

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!

Mushroom Soup

mushroom soup

Polish Mushroom Soup

This is our own recipe for mushroom soup. This delicious recipe originates from the Poznan region of western Poland. Although in this particular recipe we are using white field mushrooms the equally tasty wild mushrooms commonly found in Polish forests could also be used.

Mushroom Soup Directions

Heat some oil in a pan and cook the onion for a minute or two. Add the mushrooms and cook for a further minute. Stir in the stock and parsley. Bring to the boil and simmer for five minutes. Stir in the breadcrumbs and seasoning and cook for two more minutes. Remove from the heat and stir in the soured cream. Reheat over a low heat but do not allow to boil.

Mushroom Soup Ingredients

3 tablespoons of vegetable oil.
1 large chopped onion
250 grams chopped white field mushrooms
1 litre vegetable stock
50 ml of chopped parsley
150 grams fresh breadcrumbs
40 ml soured cream

If you were feeling adventurous you could also add the grated rind of a lemon to give the soup an extra flavour twist!

Related content on Polish Poland: Another wild mushroom soup recipe.

Polish Wild Mushroom Soup

The Best Recipe for Polish Wild Forest Mushroom Soup.

polish wild mushroom soup

Here is the recipe we will use for our family’s Polish Wild Mushroom Soup later today. Made with a mixture of Borowik and Podgrzybek mushrooms we picked earlier in the year in the forests around our house here in Poland. Why not give it a try. It really is a most delicious and traditional Christmas Eve (Wigilia) soup!

50 grams (2 ounces) dried Borowik and/or Podgrzybek mushrooms
500 ml (2 cups) boiling water
50 grams (2 ounces) fresh white field mushrooms
1 litre (1 quart) chicken or vegetable stock
3 garlic cloves, sliced
1 large tin of tomatoes (chopped)
Salt and pepper
Fresh lemon juice
1 tablespoon chopped fresh chives

Place the dried Borowik / Podgrzybek mushrooms in a bowl and cover with boiling water. Let stand for 20 minutes. Drain the Borowik / Podgrzybek through a strainer placed over a bowl. Set aside the liquid. Rinse the mushrooms in water to remove any grit and sand.
In a large saucepan, combine the mushroom liquid, the chicken or vegetable stock, the soaked Borowik / Podgrzybek, fresh white mushrooms, garlic, tomatoes, and 1 teaspoon salt, and bring to the boil. Simmer over low heat for 1 hour. Add salt and pepper to taste and a drop or two of lemon juice.
Spoon the soup into bowls and garnish with chopped fresh chives.

Cook’s note:
You could strain the finished soup before serving if you wanted a really thin, liquid soup.

polish villagers poland

Related content on Polish Poland:
- Another recipe for Polish wild mushroom soup but a cream of wild mushroom soup than this low fat liquid soup.

Polish Tomato and Mushroom Soup

A Traditional Recipe for Polish Tomato and Mushroom Soup

Polish Wild forest mushrooms

Autumn has arrived here in the west of Poland! And, as a result, after we finish work most days we are now out in the forests searching for delicious Borowik (Boletus Edulis) and Podgrzybek (Boletus Badius) mushrooms. Most of the mushrooms we pick we slice into smallish pieces and dry in a large hi-tech drying machine. Some we dry in the way my Grandmother (and probably generations before her) did by hanging whole caps or large chunks on strings to dry naturally. In drying these mushrooms, which can only really be found in late Summer and Autumn, we have tasty wild mushrooms we can enjoy throughout the year and, of course, in our traditional Polish Christmas Eve soup.

Here is our usual recipe for a super tasty Tomato and Mushroom soup, which originated – like most of our old family recipes – from the Poznan area of Poland.

Ingredients needed:

100 grams dried Borowik and/or Podgrzybek mushrooms
2 litres vegetable or chicken stock
1 onion, chopped
2 celery sticks, chopped
2 large carrots, roughly diced
4 garlic cloves, chopped
250 grams white mushrooms, sliced
1 large can diced tomatoes
2 tablespoons parsley, chopped
2 tablespoons dill, chopped


- Soak dried Borowik and/or Podgrzybek mushrooms in a dish of hot water for around 20 minutes.
- Fry onion in butter in a large saucepan (pot), stirring occasionally, until onion is golden brown. Add celery, carrot, and garlic and continue to cook, stirring occasionally, until soft.
- Transfer Borowik / Podgrzybek mushrooms with a slotted spoon to pot and strain soaking liquid through a sieve. Keep mushroom liquid aside for later use. Add white mushrooms and vegetable or chicken stock to pot. Add salt and pepper to taste. Cook, stirring, until mushrooms are tender. Stir in tomatoes, and the liquid the mushrooms were soaked in. Simmer for 30 minutes.
- Stir in parsley and dill (to taste).

Related content on Polish Poland: a recipe for a Cream of Wild Mushroom soup.