Polish
Recipes - Soups
Soup are very important part of the Polish cuisine. Typical soups are
Barszcz or red beet soup, served with stuffed dumplings;
Żurek - a fermented rye soup; or
Chłodnik, a soup made of cold beets and
vegetables in sour milk. Some other soups include
grzybowa (wild mushroom), ogуrkowa
(pickle) and kapuśniak (cabbage). All
varieties are delicious and satisfying.
Polish
Almond Soup (Zupa Migdalowa)
Polish
Wild Mushroom Soup (Zupa Grzybowa)
Polish
Sour Cucumber Soup (Zupa Ogorkowa)
Polish Almond Soup (Zupa Migdalowa)
1/2 lb almonds, blanched and finely ground
5 cups milk
1 teaspoon almond extract
2 cups rice, cooked
3-4 tablespoons sugar
2 tablespoons butter
1/4 cup raisins or currants
Heat milk just to simmering in a large saucepan. Add butter, almonds,
raisins and almond extract. Cook over low heat 3 to 5 minutes -
stirring.
Ladle into
bowls and serve with rice.
Polish Wild Mushroom Soup (Zupa Grzybowa)
1/4 lb dried wild mushrooms
9 cups beef stock or canned reduced-sodium beef broth
1 cup butter
1 cup finely chopped onion
1 tablespoon cornstarch
salt
white pepper
sour cream
chopped fresh parsley
Cover mushrooms with cold water and soak overnight.
Drain the mushrooms reserving the soaking liquid, strain the liquid through
a fine cloth. Rinse the mushrooms in cold water to remove any remaining sand
then slice into strips. Add the mushrooms, 8 cups of of the beef stock and
the soaking liquid to a 3 quart saucepan, bring to a boil, reduce heat and
simmer over low heat for 4 hours. Melt the butter in a heavy skillet, add
the onion, saute until golden brown then add to the soup. Whisk the
cornstarch with the remaining cup of beef stock, add to the soup, stir and
simmer until slightly thickened. Season to taste with salt and pepper, ladle
into individual
bowls, top each with 1 tablespoons of sour cream and sprinkle with
parsley.
Polish Sour Cucumber Soup (Zupa Ogorkowa)
2 large cans chicken or vegetable broth
5 medium potatoes
1/2 stick butter
1 medium onion (finely chopped)
2 carrots (diced)
1/2 teaspoon
salt
pepper
1 pint
sour cream
4 dill pickles
salt
1/4 to 1/2 cup dill pickle juice
1/2 teaspoon garlic (minced)
1 bay leaf
Peel and dice potatoes. Place broth into a crock pot, bring to quick boil,
add potatoes and boil them in the broth until soft. Meanwhile peel the
pickles and grate them coarsely. Melt the butter in a frying pan, add
onions, pickles, carrots and garlic and let them cook until onions are soft
and clear. Put the mixture into a pot, add bay leaf, salt, pepper and pickle
juice. Taste and add a little dill pickle juice if necessary- the soup
should have a pleasantly sour taste. Mix the sour cream with the flour and
slowly stir into the soup. Allow to simmer until soup is lightly thickened.
Season with salt and pepper.
Ladle into
bowls and with
thick, crusty bread.
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