Cozy nights are just around the corner, and what better way to warm up than with a hearty bowl of Polish soup? Rich in flavors and history, Polish soups have been a staple of Polish cuisine for generations. From creamy mushroom to tangy beetroot, there’s a Polish soup to suit every taste.
In this article, we’ll take you on a culinary journey through 20 delicious Polish soup recipes that are sure to become new family favorites. Whether you’re looking for a comforting bowl of classic Żurek (Sour Rye Soup) or something more adventurous like Dill Pickle Soup, we’ve got you covered.
So grab your apron and let’s dive into the wonderful world of Polish soups!
Classic Polish Żurek (Sour Rye Soup)
A traditional Polish soup made with sour rye flour, vegetables, and meat or sausage, this hearty Żurek is a staple of Polish cuisine. This recipe is a simplified version of the classic dish, perfect for a quick and satisfying meal.
Ingredients:
– 1 cup sour rye flour
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 pound pork or beef sausage, sliced
– 1 carrot, peeled and grated
– 1 celery stalk, finely chopped
– Salt and pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. In a large pot, combine sour rye flour and water. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Add oil, onion, garlic, sausage, carrot, and celery. Simmer for an additional 20-25 minutes or until the soup has thickened slightly.
3. Season with salt and pepper to taste.
4. Garnish with chopped fresh dill, if desired.
Cooking Time: 30-40 minutes
Creamy Polish Mushroom Soup
This hearty and flavorful soup is a staple of Polish cuisine, perfect for a chilly evening or a comforting meal any time of the year.
Ingredients:
– 2 tablespoons butter
– 1 medium onion, chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 2 cups chicken or vegetable broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 5-6 minutes.
3. Sprinkle flour over the mixture; cook for 1 minute, stirring constantly.
4. Gradually add broth, whisking continuously to avoid lumps. Bring to a simmer.
5. Reduce heat to low; stir in heavy cream. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Polish White Borscht (Biały Barszcz)
This creamy and flavorful soup is a staple of Polish cuisine, perfect for any occasion. Made with beets, potatoes, and vegetables, it’s a hearty and comforting meal.
Ingredients:
– 2 large beets
– 2 medium potatoes, peeled and diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup heavy cream or sour cream
– Salt and pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the beets in a foil packet for about 45 minutes, or until tender.
3. Boil the potatoes in salted water until tender, then drain and set aside.
4. In a large pot, sauté the onion and garlic until softened.
5. Add the roasted beets, vegetable broth, and heavy cream or sour cream to the pot. Blend until smooth.
6. Stir in the cooked potatoes, salt, and pepper to taste.
7. Serve hot, garnished with chopped fresh dill if desired.
Cooking Time: About 1 hour
Traditional Polish Tomato Soup
Traditional Polish Tomato Soup Recipe
This classic Polish soup, known as “Zurek,” is a staple of many Polish households. Made with fresh tomatoes and vegetables, it’s a hearty and flavorful meal perfect for any time of year.
Ingredients:
– 2 lbs ripe tomatoes, chopped
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup water
– 2 tbsp tomato paste
– 1 tsp caraway seeds
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
2. Add the chopped tomatoes, vegetable broth, water, tomato paste, and caraway seeds. Bring to a boil, then reduce heat and simmer for 30 minutes.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh parsley or dill if desired.
Cooking Time: 40-45 minutes
Polish Cabbage Soup (Kapuśniak)
Warm up with a hearty and comforting bowl of Kapuśniak, a traditional Polish cabbage soup that’s perfect for a chilly evening.
Ingredients:
– 1 medium-sized head of cabbage, chopped
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 pound pork ribs or shoulder, cut into bite-sized pieces
– 4 cups beef broth
– 1 cup water
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add cabbage, pork, beef broth, water, caraway seeds, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the meat is tender.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-60 minutes
Polish Potato and Leek Soup
A hearty and comforting soup that’s perfect for a chilly evening. This classic Polish recipe combines the sweetness of potatoes with the subtle flavor of leeks, creating a deliciously creamy and flavorful broth.
Ingredients:
– 2-3 large potatoes, peeled and diced
– 2 medium leeks, cleaned and sliced
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or sour cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened.
2. Add the sliced leeks and cook until they’re tender and lightly caramelized.
3. Add the diced potatoes, broth, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the potatoes are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer it to a blender and blend in batches, then return it to the pot.
5. Stir in the heavy cream or sour cream. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40-45 minutes
Polish Dill Pickle Soup (Zupa Ogórkowa)
Experience the unique flavors of Poland with this creamy and tangy soup, featuring pickles as a main ingredient. Perfect for a chilly day or as a comforting treat.
Ingredients:
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 cup of pickle juice (from a jar of Polish-style dill pickles)
– 2 cups of chicken broth
– 1/2 cup of sour cream
– 1 teaspoon of caraway seeds
– Salt and pepper to taste
– Fresh parsley or dill for garnish
Instructions:
1. In a large pot, sauté the onions and garlic until softened.
2. Add the pickle juice, chicken broth, and caraway seeds. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Stir in the sour cream and season with salt and pepper to taste.
4. Serve hot, garnished with fresh parsley or dill.
Cooking Time: 25-30 minutes
Polish Sausage and Bean Soup
A hearty and comforting soup that combines the flavors of Polish sausage, beans, and vegetables.
Ingredients:
– 1 lb Polish sausage (such as kielbasa), sliced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 4 cups vegetable broth
– 1 teaspoon caraway seeds
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, cook the sliced Polish sausage over medium heat until browned, about 5 minutes.
2. Add the chopped onion and minced garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the diced tomatoes, red kidney beans, vegetable broth, caraway seeds, salt, and pepper. Stir to combine.
4. Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the flavors have melded together.
5. Taste and adjust the seasoning as needed.
6. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 30-35 minutes
Polish Chicken Noodle Soup (Rosół)
Warm up with this comforting and flavorful Polish-inspired soup, perfect for a chilly day or as a soothing remedy.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 1 large onion, chopped
– 4 cups chicken broth
– 1 cup noodles (e.g., egg noodles or bow-tie pasta)
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the chicken, carrots, celery, and onion in a little bit of oil until the vegetables are tender.
2. Add the chicken broth, noodles, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the noodles are cooked through.
3. Season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Polish Beetroot Soup (Barszcz Czerwony)
This hearty and comforting beetroot soup is a staple of Polish cuisine, perfect for cold winter days or as a side dish to accompany traditional Polish dishes. With its deep red color and sweet, earthy flavor, Barszcz Czerwony is sure to become a favorite.
Ingredients:
– 2 medium-sized beets
– 1 onion, chopped
– 2 cloves of garlic, minced
– 4 cups of vegetable broth
– 1 tablespoon of vegetable oil
– Salt and pepper, to taste
– Fresh dill or parsley, for garnish (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Wrap the beets in foil and roast for about 45 minutes, or until tender.
3. Peel the roasted beets and chop them into small pieces.
4. In a large pot, sauté the onion and garlic in oil over medium heat until softened.
5. Add the chopped beets, vegetable broth, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: Approximately 1 hour and 15 minutes
Polish Tripe Soup (Flaki)
A hearty and comforting Polish classic, Flaki is a flavorful soup made with tripe, vegetables, and a rich broth.
Ingredients:
– 1 pound beef tripe, cleaned and cut into small pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 medium carrots, peeled and grated
– 2 stalks celery, chopped
– 4 cups chicken broth
– 2 cups water
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, carrots, and celery; cook until vegetables are tender, about 5 minutes.
3. Add tripe, broth, water, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 1/2 hours or until tripe is tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 1 hour 30 minutes
Polish Sorrel Soup (Zupa Szczawiowa)
A classic Polish soup made with tangy sorrel greens, potatoes, and a touch of cream.
Ingredients:
– 1 bunch sorrel greens (about 4 cups)
– 2 large potatoes, peeled and diced
– 2 tablespoons butter
– 1 onion, finely chopped
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh dill for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the diced potatoes, chicken broth, and sorrel greens to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the potatoes are tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, you can blend it in batches and return it to the pot.
4. Stir in the heavy cream and season with salt and pepper to taste.
5. Serve hot, garnished with fresh dill if desired.
Cooking Time: 25-30 minutes
Polish Lentil Soup
This hearty Polish Lentil Soup recipe is a comforting and nutritious meal perfect for any time of the year. With its rich flavors and tender lentils, it’s sure to become a family favorite.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, chopped
– 2 celery stalks, chopped
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, garlic, carrot, and celery; cook until the vegetables are tender, about 8 minutes.
3. Add the lentils, vegetable broth, diced tomatoes, and thyme.
4. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the lentils are tender.
5. Season with salt and pepper to taste.
Cooking Time: 35-45 minutes
Polish Fish Soup (Zupa Rybna)
A hearty and flavorful Polish soup that warms the soul, this fish soup is a staple of Eastern European cuisine.
Ingredients:
– 1 pound cod or haddock fillets, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 large carrot, peeled and grated
– 1 celery stalk, chopped
– 4 cups fish stock (homemade or store-bought)
– 1/2 cup milk
– 2 tablespoons tomato paste
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onions, garlic, carrot, and celery; cook until vegetables are tender, about 5 minutes.
2. Add fish pieces, fish stock, milk, tomato paste, paprika, salt, and pepper. Bring to a simmer.
3. Reduce heat to low and let soup cook for 10-15 minutes or until fish is cooked through.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped fresh dill if desired.
Cooking Time: 20-25 minutes
Polish Sauerkraut Soup (Kapuśniak z Kiszonej Kapusty)
A hearty and comforting Polish soup, Kapuśniak z Kiszonej Kapusty is a perfect blend of tangy sauerkraut, tender sausage, and creamy potatoes. This recipe is a staple in many Polish households.
Ingredients:
– 1 lb Polish sausage (kielbasa), sliced
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup sauerkraut, drained and chopped
– 2 cups chicken broth
– 1 large potato, peeled and diced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened.
2. Add sliced sausage; cook until browned, about 5 minutes.
3. Stir in sauerkraut, chicken broth, and potato. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
4. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Polish Pumpkin Soup
This hearty and comforting soup is a staple of Polish cuisine, perfect for a chilly fall or winter evening. With its creamy texture and sweet pumpkin flavor, it’s sure to become a family favorite.
Ingredients:
– 1 medium-sized pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and garlic; cook until the onion is translucent.
2. Add the pumpkin, cumin, smoked paprika, chicken broth, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the pumpkin is tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, returning it to the pot.
4. Stir in the heavy cream and adjust seasoning as needed.
5. Serve hot, garnished with parsley or chives if desired.
Cooking Time: 30-40 minutes
Polish Barley Soup (Krupnik)
Polish Barley Soup (Krupnik) Recipe
This hearty soup is a staple of Polish cuisine, perfect for a cold winter’s day. With its rich flavor and comforting texture, it’s no wonder Krupnik has been a favorite among Poles for generations.
Ingredients:
– 1 cup pearled barley
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– Fresh parsley or dill, chopped (optional)
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the pearled barley, chicken broth, caraway seeds, salt, and pepper. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 45-50 minutes or until the barley is tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped fresh parsley or dill if desired.
Cooking Time: 45-50 minutes
Polish Cauliflower Soup
This hearty soup is a staple of Polish cuisine, made with tender cauliflower, aromatic vegetables, and a touch of cream. Serve with a swirl of sour cream and some crusty bread for a comforting meal.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 cup all-purpose flour
– 1 cup chicken broth
– 1 cup heavy cream
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add cauliflower, paprika, and flour; cook for 2-3 minutes.
4. Gradually add broth and cream; bring to a simmer.
5. Reduce heat; let soup cook for 15-20 minutes or until cauliflower is tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Polish Green Pea Soup
Traditional Polish green pea soup, known as “Zurek,” is a hearty and comforting dish perfect for any time of the year. This recipe combines fresh peas with pork and vegetables in a rich and flavorful broth.
Ingredients:
– 1 pound fresh green peas
– 1 pound boneless pork shoulder, cut into small pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup water
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Fresh dill, chopped (optional)
Instructions:
1. In a large pot, heat the oil over medium-high heat. Add the pork and cook until browned, about 5 minutes.
2. Add the onions and garlic; cook until the onions are translucent, about 3-4 minutes.
3. Add the peas, chicken broth, water, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the peas are tender.
4. Serve hot, garnished with chopped fresh dill if desired.
Cooking Time: 35-40 minutes
Polish Wild Mushroom Soup (Zupa Grzybowa)
Polish Wild Mushroom Soup (Zupa Grzybowa) Recipe
Summary: Experience the rich flavors of Poland with this hearty and earthy wild mushroom soup, made with a variety of mushrooms foraged from the forest floor.
Ingredients:
– 2 tablespoons butter
– 1 onion, finely chopped
– 3 cups mixed wild mushrooms (such as chanterelle, boletus, and oyster), cleaned and sliced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley or dill, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and sauté until softened.
2. Add mushrooms and cook until they release their liquid and start to brown.
3. Pour in chicken broth and bring mixture to a boil. Reduce heat and simmer for 10-15 minutes or until the soup has reduced slightly.
4. Stir in heavy cream and paprika. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley or dill if desired.
Cooking Time: 20-25 minutes
Summary
Get cozy with these hearty Polish soup recipes! From classic sour rye soup to creamy mushroom and tomato soups, there’s something for everyone. Try traditional Polish white borscht or cabbage soup for a taste of Poland’s rich culinary heritage. Other unique options include potato and leek soup, dill pickle soup, and sauerkraut soup. Whether you’re looking for comfort food or an introduction to Polish cuisine, these 20 recipes are sure to warm your belly and your heart.