The Traditional Polish Soups

Beetroot borscht ©Pille - Nami-nami

©Pille - Nami-nami

This part of the Eastern European flavors for soups are mostly made with vegetables. For example the first we would like to introduce is the White borscht or Beetroot borscht. Zurek is the other type but borscht is a brighter soup. Commonly found toppings on this soup is the bacon crackling, fried onion, dill, parsley leaves. It has a little sour taste usually because of the use of sauerkraut. Wheat flour or rye flour is used as the thickening ingredient. Traditionally the Polish white borscht is served during the Easter breakfast and its ingredients include eggs, potatoes and biala kielbasa which are white sausages.

Borscht vs Zurek

So much so about the White borscht (Barszcz bialy) and Beetroot borscht (Barszcz czerwony). The next is the Polish sour rye soup (Zur aka Zurek). As the name implies, soured rye flour and boiled pork sausage, ham or bacon, or even smoked sausages or ribs are used. It can be quite a lavish and nutritious soup. It looked pretty presentable at the same time as it is served in hollowed out bread. Zurek is a traditional Easter food.

Chlodnik or Cold borscht

Sometimes, you find this pink colored soup also in the Lithuanian, Ukrainian, Belarusian and Russian cuisine. It is another kind of red borscht made with red beet juice. It tastes sweet-sour, and the sour comes from sour milk like yoghurt or kefir. Other common ingredients for the Chlodnik are sour cucumbers, chopped dill and young beet leaves. Chlod literally means coolness, thus this is a great soup to be served in the summer time which is pretty hot compared to the other three seasons.

Polish beef tripe soup

Flaki aka Flaczki is one of the King’s favourite dishes in the 14th century. Depending on the region but the ingredients are pretty much similar. Beef broth, beef tripe, beef, parsley, bay leaf, carrot are the key ingredients while the seasoning are paprika, marjoram, nutmeg, salt and pepper.


Clear Rosol ©

Clear Chicken Rosol

Served mostly on Sunday, this Polish chicken broth or Rosol is the clear ‘noble’ soup made with chicken meat and bones. Served with tagliatelle or homemade makaron or kluski. Rosol is typically used as a cold remedy. The secret to prepare this soup is taken at least six hours of sensitive boiling on small fire. The other main point about this clear soup is that it is not made with pork.

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