Polish Bread Soup Zupa Chlebowa Food
POLISH BREAD SOUP (ZUPA CHLEBOWA)
This recipe originated as a poor man's dish, but richer Poles soon caught on and began enjoying it too. The seasonings in the bread, which dissolves completely, flavor the soup. Some suggested accompaniments are several kinds of cheese, coleslaw, pickles, dark beer; and honey cake for dessert. This recipe with accompaniments makes a good late night supper, for after an event. Or an easy, economical supper anytime. The recipe was published in the Los Angeles Times several years ago.
Provided by lynnski LA
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a large pot over medium heat.
- Add bread and stir until all the butter has been absorbed.
- Stir in the beef stock, and bring to a boil over high heat.
- Cover and simmer for 30 minutes.
- Uncover and whisk well to break up the bread.
- Stir in the kielbasa slices.
- Salt to taste and add the pepper and chives.
- Heat through for a few minutes.
- Serve.
Nutrition Facts : Calories 353.2, Fat 22.5, SaturatedFat 10, Cholesterol 50.9, Sodium 2120.8, Carbohydrate 24.2, Fiber 3.2, Sugar 1, Protein 13.6
BREAD SOUP (ZUPA CHLEBOWA) (POLISH-ZWT3)
I came across this recipe while searching for ideas for ZWT3. Altho I haven't tried it yet, I thought it sounded interesting. (Chef Worldwide Recipe)
Provided by MISSIB
Categories Meat
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook butter and flour in large pot over moderate heat, stirring frequently until golden brown.
- Stir in stock, sausage, salt and pepper.
- Bring to a boil over high heat.
- Ladle soup into individual bowls.
- Float a piece of bread in each bowl.
- Top each with a poached egg.
Nutrition Facts : Calories 2628.3, Fat 263, SaturatedFat 110, Cholesterol 564.4, Sodium 695.3, Carbohydrate 20.6, Fiber 2, Sugar 1.4, Protein 41.5
PICKLE SOUP (OGóRKOWA ZUPA)
Sour flavors are common in Polish cooking, as with the subtle tang of white borscht and red borscht and with the vinegary sauerkraut found in dishes like bigos. Ogórkowa zupa fits perfectly into that tradition. There are as many variations as there are Polish cooks, but the key component - sour dill pickles - is always present. Here, the pickles are grated and gently cooked with garlic and bay leaves, then added along with their brine to a hearty blend of root vegetables in broth. In Polish households, soups usually start off most meals; the generous helping of vegetables in this version makes it a full meal. Serve with some good crusty bread, and feel free to add shredded chicken or even kielbasa if you'd like.
Provided by Kasia Pilat
Categories soups and stews
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a large pot, combine 6 cups stock with the carrots, celery root, parsnip and potatoes. The vegetables should be covered with stock, so add more as needed. Bring to a boil over high heat. Cover and reduce the heat to medium-low. Rapidly simmer until all the vegetables are fork tender, about 10 minutes. Reduce heat to low.
- While the vegetables are cooking, coarsely grate the pickles. You should have approximately 1 cup densely packed grated pickles. Melt the butter in a small frying pan over medium heat until it starts to brown. Stir in the garlic and bay leaves and cook until fragrant, about 1 minute. Add the grated pickles and reduce the heat to medium-low. Cover and cook, stirring once, until the pickles become softer, 8 to 12 minutes.
- Add the pickle mixture to the pot with the vegetables, along with 1 cup of the pickle brine. Taste, then season with salt and pepper. The soup should already be salty from the broth, pickles and their brine, so add salt carefully. Add up to 1/2 cup more brine if you want a more sour taste. Remove and discard the bay leaves.
- If using sour cream, temper the cream so it doesn't curdle: In a cup, mix the sour cream with 1 to 2 tablespoons of cold water, stirring well after each addition, then repeat with 1 to 2 tablespoons of the soup. Add the tempered cream to the pot. Bring to a simmer and heat through, about 5 minutes. Taste and adjust seasonings.
- To serve, ladle the soup into bowls. Top with chopped dill and black pepper.
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- Zurek – Polish Soup Made With Rye Starter. As synonymous with Polish food as the borscht, the zupa żurek is a popular Polish sour soup. Made by fermenting rye bread or rye flour and cooking it with root vegetables such as potatoes, the zurek is really sour to the taste.
- Krupnik – Polish Barley Soup. Krupnik is an easily digestible light soup made of barley or krupa. Usually made with meat such as chicken or pork, it can also be made meatless for vegetarians.
- Czarnina – Duck Blood Soup. Czarnina is a soup that some like and some don’t. There’s never a middle point. It’s always either you love it or you hate it.
- Pomidorowa – Polish Tomato Soup. Traditionally eaten on Mondays in Poland, the pomidorowa is a tomato soup made with the leftover rosol broth. With rice or pasta added to the soup and cooked till soft, it becomes a complete meal.
- Barszcz Czerwony – Red Borscht. The barszcz czerwony soup gets its sourness from the zakwas buraczany, a starter made by culturing beetroot for a week or longer.
- Barszcz Bialy – White Borscht. Another popular sour Polish soup, white borscht is made without the beetroot starter and uses a fermented wheat flour starter instead.
- Grochówka. Perfect for days when you’re really busy, the split pea soup grochówka will keep you satiated for many hours. No wonder, it was a staple diet for Polish soldiers for many years.
- Kapuśniak & Kwaśnica – Sauerkraut Soups. For all Polish sauerkraut lovers, the kapuśniak is a must-have sauerkraut soup. Showcasing the distinctive taste of fermented cabbage, the kapusniak is made by stewing root vegetables and sauerkraut, with smoked bacon or pork ribs.
- Rosół – Clear Chicken Soup. Rosół is a traditional Polish chicken soup with a clear broth that is often eaten to cure hangovers. It has been around for centuries but was first written in the Compendium Ferculorum in the 17th century.
- Mushroom Soup – Zupa Pieczarkowa. Zupa pieczarkowa is a creamy soup made with store-bought mushrooms called pieczarki. The mushroom soup can be made with rosol or any other chicken stock, to which fried onions and mushrooms are added.
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