Polish Popular soups
Poland has a rich tradition of soups, many of which are hearty, flavorful, and deeply rooted in the country's culinary heritage. Here are some of the most popular Polish soups:
3/24/20253 min read
Kapuśniak – Polish Sauerkraut Soup
Prep Time: 15 mins | Cook Time: 1 hour | Servings: 6
Ingredients:
- 300g (10.5 oz) sauerkraut (fresh or jarred, not vinegar-based)
- 200g (7 oz) smoked bacon or kielbasa (Polish sausage), diced
- 1 medium onion, finely chopped
- 2 medium carrots, grated or diced
- 2 medium potatoes, peeled and cubed
- 1.5 liters (6 cups) chicken or vegetable broth (or water + bouillon)
- 2 bay leaves
- 5-6 allspice berries (or ½ tsp ground allspice)
- 1 tsp caraway seeds (optional but traditional)
- 1 tbsp tomato paste (optional, for depth)
- 2 tbsp butter or oil
- Salt & pepper to taste
- Fresh parsley or dill for garnish
- (Optional) 1-2 dried mushrooms (for extra flavor)
Instructions:
1. Prepare the sauerkraut:
- If the sauerkraut is very sour, rinse it lightly under water and drain.
- For extra flavor, you can sauté it briefly in a pan with a little butter (optional).
2. Cook the bacon/sausage & onions:
- In a large pot, melt butter or heat oil over medium heat.
- Add diced bacon or kielbasa and cook until slightly browned.
- Add chopped onions and sauté until translucent (about 3-5 mins).
3. Add vegetables & spices:
- Stir in grated carrots and cook for 2-3 minutes.
- Add sauerkraut, bay leaves, allspice, and caraway seeds. Mix well.
4. Simmer the soup:
- Pour in the broth (or water + bouillon) and bring to a boil.
- Reduce heat, cover, and simmer for 30 minutes.
- Add cubed potatoes and cook for another 15-20 minutes until tender.
5. Adjust seasoning:
- Stir in tomato paste (if using) for extra richness.
- Season with salt & pepper to taste (be careful with salt if the bacon/sauerkraut is already salty).
6. Serve:
- Remove bay leaves and allspice berries before serving.
- Garnish with fresh parsley or dill.
- Enjoy with a slice of rye bread or fresh Polish bread.
#### Tips:
- For a meatier version, add pork ribs or smoked ham hock while simmering.
- For a vegetarian version, skip the meat and use smoked paprika for a smoky flavor.
- The soup tastes even better the next day as flavors meld!
Smacznego! (Enjoy!) 😊🍲
Zupa Ogórkowa – Polish Dill Pickle Soup
Prep Time: 15 mins | Cook Time: 45 mins | Servings: 6
Ingredients:
- 4-5 brined dill pickles (not vinegar-based!), grated or finely chopped
- 1 cup pickle brine (from the jar, adjust for tanginess)
- 2 tbsp butter or oil
- 1 medium onion, finely chopped
- 2 medium carrots, grated or diced
- 2 medium potatoes, peeled and cubed
- 1.5 liters (6 cups) chicken or vegetable broth
- 200g (7 oz) cooked chicken (or smoked sausage/kielbasa), shredded or diced (optional)
- 3 tbsp all-purpose flour (or 2 tbsp cornstarch for gluten-free)
- 1 cup sour cream (18% fat or higher)
- 2 bay leaves
- 5 allspice berries (or ½ tsp ground allspice)
- 1 tsp dried marjoram
- Salt & pepper to taste
- Fresh dill or parsley, chopped (for garnish)
Instructions:
1. Sauté the base:
- Melt butter in a large pot over medium heat. Add onions and sauté until translucent (3-4 mins).
- Add grated carrots and cook for another 2-3 minutes.
2. Add pickles & simmer:
- Stir in grated pickles and cook for 2 minutes to soften.
- Pour in the broth, pickle brine, bay leaves, allspice, and marjoram. Bring to a boil.
- Add potatoes and reduce heat. Simmer for 15-20 mins until potatoes are tender.
3. Thicken the soup:
- In a small bowl, mix flour with ½ cup cold water (or sour cream) until smooth.
- Slowly whisk the mixture into the soup to thicken. Simmer for 5 more minutes.
4. Finish with cream:
- Temper the sour cream: Ladle 1 cup of hot soup into a bowl, whisk in sour cream, then slowly stir back into the pot (prevents curdling).
- Add cooked chicken or sausage (if using). Heat gently—**do not boil** after adding sour cream!
5. Season & serve:
- Remove bay leaves and allspice berries. Adjust salt/pepper (the brine adds saltiness!).
- Garnish with fresh dill and a dollop of sour cream. Serve with crusty bread or Polish rye.
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Tips:
- Pickles matter! Use fermented brined pickles (not vinegar-based) for authentic flavor.
- Vegetarian version: Skip meat, use vegetable broth, and add mushrooms for depth.
- Extra tang? Add more brine or a splash of lemon juice.
- Leftovers taste even better the next day!
Smacznego! (Enjoy!) 😊🍲