Polish Nothing Soup Food

POLISH MUSHROOM SOUP

Steps:

• Rinse dried mushrooms. Place mushrooms in 2 cups of cold water, and soak for at least 4 hours or overnight.
• In a large pot, bring stock to a simmer. Add celery, onions, and carrots. Strain dried mushrooms, reserving the soaking liquid. Add strained soaking liquid to soup. Chop hydrated mushrooms into 1/4-inch pieces slightly larger than diced vegetables, and add to soup. Add sliced white button mushrooms.
• Cover, and cook soup until vegetables are tender, about an hour. Bring soup to a boil. Stirring constantly, add orzo. Reduce the heat to a gentle boil, and, stirring occasionally to prevent pasta from sticking, cook until orzo is cooked through, another 6 to 8 minutes.
• Meanwhile, make a roux: Melt butter in a small saucepan over medium heat. Add flour, and cook, stirring constantly until smooth, 3 to 5 minutes. Remove 1 cup broth from soup,and add roux, whisking constantly until slightly thickened and free of lumps. Stir thickened liquid into soup. Add chopped parsley and dill.
• Finish soup with sour cream: Add 1/4 cup thickened soup to sour cream. Whisk until smooth. Add sour cream to soup, whisking constantly until it is well incorporated, about 3 minutes. Season to taste with salt and pepper.

CABBAGE SOUP RECIPE

Steps:

• Heat a large soup pot over medium-high heat.
• Add the salt pork strips to the pot and fry on each side until the meat begins to brown, a 4-5 minutes. Then flip and repeat for another 4-5 minutes.
• Add the cabbage, sauerkraut, and chicken broth.
• Stir until the ingredients are well-combined.
• Bring the mixture to a boil, then reduce to a simmer, stirring occasionally.
• Simmer for about 30 minutes or until the cabbage is tender. You can fish out the salt pork and chop it up, putting it back into the soup, or if you're not into that, you can discard it.
• Adjust the seasonings to your liking and serve hot.

POLISH SAUSAGE SOUP

Steps:

• In a large pot over medium heat, combine potatoes, onion, celery, carrots and sausage. Cover with water. Bring to a boil, then reduce heat and simmer 1 hour.

POLISH NOTHING SOUP

Steps:

• in large bowl beat yolks with 3 T of the sugar until very fluffy.
• with clean beaters beat the egg whites until frothy gradually beat in remaining sugar and continue to beat until stiff peaks just form.
• heat milk over medium heat in a deep 10 in skillet or 6 quart pot just heat for about 3-4 minutes.
• drop beaten egg whites by spoon fulls into hot milk. cook until the egg whites spoon drops (called kisses) are set and firm to the touch about 5 minutes.
• remove the kisses with slotted spoon onto wax paper.
• stirring constantly gradually add hot milk into the egg yolks.
• strain mixture into the sauce pan add extract and salt cook over medium low heat about 3 minutes until thickened and will coat a soup spoon.
• serve soup with 2 or 3 kisses atop each serving sprinkle with cinnamon or nutmeg if desired.
• can be served hot or cold.

ROSOL (POLISH CHICKEN SOUP)

Steps:

• Gather all your vegetables. Peel carrots, parsnip, and celery. Clean and trim your leek and wash your parsley. Heat up a skillet and add unpeeled onions in to get some burn marks.
• Place chicken pieces, beef bone, allspice, and bay leaves into a large pot.
• Add vegetables and fill the pot with water. Add vinegar and about 1-2 tablespoons of salt (you will finish seasoning once the broth is cooked)
• Set it on medium to low heat. Do not boil it! Let it simmer for two hours. A few times during the cooking, skim off anything that accumulates on the surface.
• Check for seasoning, add salt and pepper to your liking or chicken cubes, magi or Vegeta (see recipe notes).
• Boil the noodles separately, according to instructions. Once cooked, rinse with cold water to remove starch. Add noodles to a bowl.
• Remove a carrot and piece of chicken from the broth, cut it up and add it to your bowl. Ladle the broth into your bowl; first letting it pass through a meshed strainer. Add chopped parsley and serve. Enjoy!

ZUPPANITZ (SOUP OF NOTHING)

Steps:

• Add oil to stock pot over medium heat.
• Add chopped onion and celery.
• Heat over medium heat for about 5 minutes (or until tender).
• Add water and bouillon cubes.
• Add all veggies and spices.
• Cook about 30-45 minutes until all veggies are soft.
• In small pan, melt butter and slowly add flour and stir until golden brown. Slowly add some of the broth from your soup and stir to make a roux. Add this mixture to the soup and either mash with a potato masher OR for a smoother, creamier soup use an immersion blender.
• Yum!