Perfectly Preparing Traditional Soups and Stews like a Pro

It is common knowledge that soups and stews are a very important part of Polish cuisine. These Polish recipes represent traditional food culture and are associated with benefits such as being tasty, fuel for the body, and satisfying. Soups and stews eaten by Poles are based on Polish agriculture and the products available according to the season for example zurek or Bigos. These are some of the traditional meals found in Poland; Below are the procedures for preparing traditional Polish soups and stews that will give a taste of the historical Poland.

1. zurek (Sour Rye Soup)

Ingredients:

Rye flour

Water

Garlic

Onions

White sausage (kielbasa biala)

Boiled eggs

Potatoes

Marjoram

 

Method:

i. Prepare the sourdough: Take rye flour and add water into it and let it rise for some days to give it a sour taste.

ii. Soup base: Sauté onions and garlic in a pot until they start to soften and release their flavors. Spoon the fermented rye mixture into the slow cooker and add water.

iii. Add sausage and potatoes: Remove the white sausage from its casing and chop into bite size pieces and add to the pot with chopped potatoes.

iv. Simmer: Cook until the potatoes are soft.

v. Finish: Then put in marjoram and sprinkle with salt and pepper. Serve with boiled eggs.

2. Barszcz (Beet Soup)

Ingredients:

Beetroots

Onion

Carrot

Celery

Garlic

Lemon juice or vinegar

Bay leaves

Allspice

Dill

Method:

i. Prepare the broth: Bring the beetroot to a boil, onion, carrot, celery, garlic, leaves of bay, and allspice.

ii. Cook beetroots: After the beetroots are tender then get them out, grate and then add them back into the pot.

iii. Season: For added acidity, include lemon juice or vinegar. Taste it and add salt and black pepper to your preference.

iv. Serve: Add fresh chopped dill on top and enjoy this recipe hot.

3. Rosól (Chicken Soup)

Ingredients:

Chicken (preferably with bones)

Carrots

Parsnip

Celery root

Leek

Onion

Garlic

Bay leaves

Peppercorns

Parsley

Method:

i. Boil chicken: Boil the chicken with water and add some bay leaves and peppercorns.

ii. Add vegetables: Include carrots, chopped parsnip, celeriac, leek, onion, and garlic.

iii. Simmer: The soup should be allowed to boil for several hours in order to get the best of flavors.

iv. Strain: Turn off the heat and take out the chicken and the vegetables, then pour the soup through a sieve.

v. Finish: Sprinkle with salt and pepper. Finally, garnish the dish with fresh parsley and serve warm.

4. Kapusniak (Cabbage Soup)

Ingredients:

Sauerkraut

Fresh cabbage

Pork ribs or bacon

Carrots

Potatoes

Onions

Garlic

Bay leaves

Caraway seeds

Method:

i. Cook meat: Cook brown pork ribs or bacon in a pot.

ii. Add vegetables: Put the chopped onions and garlic, stir and cook until they become soft. Then add sauerkraut and fresh cabbage.

iii. Add broth: It is served with water or broth, bay leaves, and caraway seeds.

iv. Simmer: Cook until the cabbage has softened.

v. Finish: Add the diced potatoes and carrots to the stew and let them to cook until they become tender. Add a little salt and pepper to your taste.

5. Krupnik (Barley Soup)

Ingredients:

Pearl barley

Chicken or beef

Carrots

Parsnip

Celery root

Leek

Onion

Garlic

Bay leaves

Marjoram

Method:

i. Cook meat: Add bay leaves to chicken or beef and cook it in a pot of water.

ii. Add vegetables: Sauté the diced carrots, parsnip, celery root, leek and onion.

iii. Add barley: After about 2 hours, the barley should be softened, at which point it is add to the pot and cooked until tender.

iv. Season: Then put in marjoram, salt and pepper. Now allow to simmer for another 10 minutes.

v. Serve: Season to taste then garnish with fresh parsley.

6. Flaki (Tripe Soup)

Ingredients:

Beef tripe

Carrots

Parsnip

Celery root

Onion

Garlic

Bay leaves

Marjoram

Paprika

Method:

i. Prepare tripe: Soak the tripe and then, rinse under clean water and put to boil until tender. Cut into strips.

ii. Cook vegetables: In the pan cook the onions and garlic, put the carrots, parsnip and celery root that has been chopped.

iii. Add tripe: Add the tripe strips, and the bay leaves, marjoram, and paprika.

iv. Simmer: Continue to cook until all the ingredients are soft.

v. Season: Season to taste with salt and pepper.

7. Bigos (Hunter's Stew)

Ingredients:

Sauerkraut

Fresh cabbage

Different kinds of meat (pork, beef, sausage).

Mushrooms

Prunes

Onions

Garlic

Bay leaves

Juniper berries

Method:

i. Brown meat: Brown the various meats in a large pot.

ii. Add vegetables: Put the chopped onions, garlic, sauerkraut, and fresh cabbage into the pot.

iii. Incorporate mushrooms and prunes: Add sliced mushrooms and prunes to the pan.

iv. Season: Combine it with bay leaves, juniper berries, salt and pepper.

v. Simmer: For best results, cook on low heat for several of hours to allow the beans to intermarry with flavors. This is best eaten the following day although it can also be consumed immediately after preparation.

8. Fasolka Po Bretonsku (Bean Stew)

Ingredients:

White beans

Bacon or smoked sausage

Onions

Garlic

Tomato paste

Bay leaves

Marjoram

Method:

i. Soak beans: Beans should first be rinsed and soaked in water for several hours, followed by boiling until soft.

ii. Cook meat: Cook bacon and/or sausage, with onions and garlic until lightly browned.

iii. Combine: Put in the cooked beans, tomato paste, bay leaves and marjoram.

iv. Simmer: Simmer until the tastes blend in.

v. Season: Season to taste with salt and pepper.

9. Grochówka (Pea Soup)

Ingredients:

Dried peas

Smoked sausage or bacon

Carrots

Parsnip

Celery root

Onion

Garlic

Bay leaves

Marjoram

Method:

i. Soak peas: For the peas, they should be soaked overnight before they are boiled until they turn soft.

ii. Cook meat: Brown the sausage or bacon, then include the onions and garlic.

iii. Add vegetables: Add chopped carrots, parsnip and celery root.

iv. Combine: Stir in the cooked peas, bay leaf and marjoram.

v. Simmer: Simmer until vegetables are soft and the flavors blend.

vi. Season: Season to taste with salt and pepper.

10. Chlodnik (Cold Beet Soup)

Ingredients:

Beetroots

Cucumber

Radishes

Dill

Chives

Kefir or yogurt

Lemon juice

Method:

i. Cook beetroots: Chop the beetroots then boil, until they become tender; cool and grate.

ii. Prepare vegetables: Cut the cucumber into cubes, and cut the radishes in circles.

iii. Combine: Grate the beetroots and combine it with the cucumber, radishes, dill and chive.

iv. Add kefir: Mix kefir or yogurt with other ingredients and add lemon juice, salt, and pepper.

v. Chill: Mix well and chill before serving.

 

Conclusion

Making traditional Polish soups and stews is a part of Poland’s culinary heritage with better preparation and presentation making it delicious. These recipes are perfect for cooking in winter accompanied by the frost, as well as delicious dessert in the scorching summer. Every soup and stew seems to tell a story about Poland, and each spoonful is a visit to the rich tradition of Eastern Europe.