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Soup is among the oldest dishes consumed by humans. In Poland it appeared around the 13th century, and—because it was relatively cheap and represented a decent meal—was quickly adopted by all classes of society. A boom in vegetable soup happened in the 16th century, when Queen Bona brought greens, which became popular all over the old continent. Soup even found a place in poems and books, like “The Life of the Honest Man” by Mikolaj Rej.
Of course these were primitive forms of soup, and nothing compared to the variety we have today. Still, they remain inexpensive and nutrient-rich, healthy meals, which are easy to prepare … and that’s why they remain beloved in Poland to this day. ☺

Fresh Tomato Soup (Pomidorowa ze świeżych pomidorów)

Soups By June 17, 2017 Tags: , , , No Comments

 Persons: 2-4     Cost: $$$$     Level: medium     Time: 40min     Ingredients: easy to find

Summer is definitely here, and there is nothing better than hitting up the open markets – where we are drawn to the colors and the aromas of fresh vegetables and fruits. During this period I start dreaming about Fresh Tomato Soup – Pomidorowa, or the more common polish word “Pomidorówka” – probably the most beloved soup from my childhood. Why is this soup so special? It incorporates relatively cheap ingredients, it’s easy to prepare – so we don’t need to have any special culinary skills – and most importantly: The Tomatoes! Tomatoes bring a gorgeous, summery flavor, creating flavor explosions in our month and our minds…or maybe only mine.


Polish Royal Broth (Rosół Królewski)

Soups By June 2, 2017 Tags: No Comments

Persons: 4     Cost: $$$$     Level: medium     Time: 1.5h      Ingredients: easy to find

The Polish Royal Broth (Rosół Królewski) recipe that I’m sharing with you today has quite a special place in my heart. First off, it has been passed down to me from my mother. Secondly, this dish always reminds me of sitting in my mum’s kitchen, enjoying all the amazing aromas, tasting the ingredients and of course (the best) watching my mum cook. Let’s be honest, the best parties always happen in the kitchen 😉


Borscht (Barszcz czerwony)

Soups By November 5, 2016 Tags: , , , No Comments

Persons: 2     Cost: $$     Level: medium     Time: 1h15min cooking + 1 day to rest      Ingredients: easy to find

Borscht is a soup that will charm almost anyone from the very first sip. Rich taste and elegance, almost hypnotic ruby color, makes borscht just absolutely gorgeous. It’s no wonder that it even charmed king Władysław Warneńczyk and became one of his favorite soups.

However, the soup of these royal times does not resemble today’s version. For years it underwent a culinary revolution, but what has never changed is that borscht is a pure vegan dish based on soured (sourdough) beetroot juice. Its main ingredient beetroot, which is full of anthocyanin (the same pigments present in red wine), helps build our resistance, slow down signs of aging and prevent the occurrence of cancer.

Traditionally, we served Borscht at Christmas dinner in one of three main versions:

  • Pure – the recipe from this post
  • With polish ravioli “uszka” – my family ‘s Christmas version
  • With polish croquet – a more casual, every-day recipe often served in bars

As we’re all very busy, we don’t always have time to prepare soured (sourdough) beetroot juice in the time-consuming traditional way. In Poland, shoppers can easily find prepared natural one at local shops; however, as someone who lives in Paris, I know how hard it can be to find abroad. For this recipe which is very close to my heart as it has been passed down to me by my beloved mom, Jola. I’ll show you how to make your own soured-sourdough taste in just one minute, which is excellent for everyday use.