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!
Zurek (żur, żurek) or Sour Rye Soup is traditionally made of sour rye flour, pork sausage, and hard-boiled eggs. Some families substitute the sausage for wild mushrooms, such as Borowik (Porcini) or Podgrzybek (Bay Bolete). Other households also add potatoes or even turnip. Chopped parsley or marjoram is almost always added as a garnish.
Zurek is eaten throughout the year in most Polish households but is an essential part of a Polish Easter. In some Polish restaurants this soup is now served in an edible bowl made of bread, although, I’ve yet to see any normal family here in Poland serve zurek in this way.
Here is our own family’s recipe for Zurek soup. This is the one we use at Easter.
• 100 grams Sourdough
• 50 grams of sausage
• 3 or 4 hard-boiled eggs
• a handful of dried wild mushrooms
• 2 cloves garlic
• 1/2 cup cream
• 1 bay leaf
• 3 or 4 allspice seeds
• 2 tsp marjoram
• 1.5 litres of water
A selection of shop bought Zurek (sour rye) soups taken from our store cupboard and on display in our garden!
Many shops now sell very good ready-made soups, sold in cartons or as a powder in packets. Popular brands include: Knorr, Winiary, Rolnik, and Krakus. We do when in more of a hurry make use one of these as a base. Adding our own sausage or wild mushrooms, and hard-boiled eggs, to make more of a hearty meal.
Zurek is similar to another Polish soup – barszcz biały (white borscht), which is made from white wheat flour rather than rye.
Rosol or thin chicken soup is a staple of many Polish kitchens and has acquired the reputation of a folk remedy for colds and flus.
Here is how we make Rosol (traditional Polish Chicken Soup) in our household. Different Polish families will vary this recipe somewhat. Some households even make Rosol by using a chicken stock cube and leave out the actual chicken! Many boil a whole chicken instead of using wings. Others use kluski instead of the fine pasta, which we always use. Some add onion. Others yet add ground almonds to their rosół.
•4 or 5 chicken wings.
•4 or 5 carrots
•4 or 5 Allspice berries
•fine pasta (noodles)
•garlic cloves (optional)
Fill a saucepan with cold water. Add chicken and bring to a boil.
Add allspice, salt, pepper.
Simmer for about an hour.
Remove the chicken from the pan. Remove the bones and skin and return the meat to the pot.
Add carrots and parsley and simmer for another 30 minutes.
Boil fine pasta until soft. Drain.
Add pasta to the bowl you are going to eat from. Add chicken soup. Serve. Smacznego!