Polish Cuisine - Soups

Soups

• Zupa pomidorowa - Tomato soup usually served with noodle or rice.
• Kartoflanka - Potato soup.
• Barszcz - Its strictly vegetarian version is the first course during the Christmas Eve feast, served with dumplings called "uszka" (little dumping ears) with mushroom filling (sauerkraut can be used as well, again depending on the family tradition).
• Chłodnik - Cold beet soup made of soured milk, young beet leaves, beets, cucumbers and chopped fresh dill.
• Zupa buraczkowa - Red beetroot soup with potatoes. Similar to traditional Barszcz although different recipe.
• Zupa szczawiowa - Sorrel soup made of sorrel leaves, served with hard boiled egg.
• Flaki or Flaczki - Beef or pork tripe stew with marjoram. Common ingredients include beef tripe, beef, bay leaf, parsley, carrot, beef broth, and spices to taste, including salt, black pepper, nutmeg, sweet paprika, and marjoram.
• Rosół - Clear chicken soup served with noodles.
• Zupa grzybowa/pieczarkowa - Mushroom soup made of various species of mushroom.
• Zupa ogórkowa - Dill pickle Soup of sour, salted cucumbers, often with pork.

• Żur or Żurek - Żur with potatoes, Polish sausage (kielbasa), and egg (jajko). Depending on the part of Poland it came from it may contain mushrooms as well. This dish is also called żurek starowiejski (old village).
• Grochówka - Pea soup, with potato, carrot, kielbasa.
• Kapuśniak - Cabbage soup with chicken, carrot.
• Zupa jarzynowa - Chicken with vegetables boullion base vegetable soup.
• Zupa owocowa - fruit soup, served cold with different fruits during hot Summer.