21 Delicious Polish Soup Recipes for Every Season

Nothing warms the soul quite like a bowl of hearty Polish soup, no matter the season. From the rich, comforting flavors of winter’s żurek to the light, refreshing chłodnik perfect for summer, our roundup of 21 Delicious Polish Soup Recipes has something for every home cook in North America. Dive into these timeless classics and discover your new favorite bowl of comfort today!

Classic Polish Żurek (Sour Rye Soup)

Zesty and comforting, Classic Polish Żurek is a sour rye soup that’s as rich in history as it is in flavor. This guide will walk you through creating this traditional dish with ease, perfect for beginners eager to explore Polish cuisine.

Ingredients

• For the sour rye starter:
  • 1 cup rye flour
  • 2 cups water
  • 2 cloves garlic, crushed
• For the soup:
  • 6 cups water
  • 1 lb smoked sausage, sliced
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 2 potatoes, peeled and cubed
  • 2 bay leaves
  • 1 tsp marjoram
  • Salt to taste
  • 4 hard-boiled eggs, halved
  • Fresh parsley, chopped for garnish

Instructions

1. Combine rye flour, 2 cups water, and crushed garlic in a jar. Cover loosely and let ferment at room temperature for 5 days, stirring daily.
2. In a large pot, bring 6 cups water to a boil. Add smoked sausage, onion, carrots, potatoes, bay leaves, and marjoram. Simmer for 20 minutes.
3. Strain the sour rye starter into the pot, discarding solids. Stir well and simmer for another 15 minutes. Tip: The soup should have a slightly sour taste; adjust fermentation time for more tang.
4. Season with salt to taste. Remove bay leaves before serving.
5. Ladle the soup into bowls, adding halved hard-boiled eggs and garnishing with fresh parsley. Tip: For a richer flavor, sauté the onions and carrots before adding to the soup.

Rich and hearty, this Żurek boasts a unique sourness from the rye starter, balanced by the smokiness of the sausage. Serve it with a slice of rustic bread for dipping, embracing the full Polish dining experience.

Hearty Polish Bigos (Hunter’s Stew)

Hearty and robust, this Polish Bigos, also known as Hunter’s Stew, is a comforting dish that combines the richness of meats with the tanginess of sauerkraut, creating a symphony of flavors perfect for any season.

Ingredients

• For the meat base:
  • 1 lb pork shoulder, cubed
  • 1 lb kielbasa sausage, sliced
  • 1 tbsp vegetable oil
• For the stew:
  • 4 cups sauerkraut, drained
  • 1 cup fresh cabbage, shredded
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1 tbsp tomato paste
  • 1 cup beef broth
  • 1 tsp caraway seeds
  • 1 bay leaf
  • Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat. Add the pork shoulder and kielbasa, browning them on all sides for about 5 minutes. Remove and set aside.
2. In the same pot, add the onion and garlic, sautéing until translucent, about 3 minutes. Tip: Deglaze the pot with a splash of beef broth to lift any browned bits for extra flavor.
3. Add the mushrooms and cook until they start to soften, about 2 minutes. Stir in the tomato paste and cook for another minute to deepen the flavor.
4. Return the meats to the pot. Add the sauerkraut, fresh cabbage, beef broth, caraway seeds, and bay leaf. Season with salt and pepper.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for at least 2 hours, stirring occasionally. Tip: The longer it simmers, the more the flavors meld together.
6. Remove the bay leaf before serving. Tip: For an authentic touch, serve with a slice of rye bread on the side.

Just like that, you’ve got a stew that’s deeply flavorful, with tender meats and a perfect balance of tangy and savory. The sauerkraut and cabbage soften into a delightful texture, making each spoonful a comforting embrace. For a creative twist, top with a dollop of sour cream and a sprinkle of fresh dill.

Traditional Polish Barszcz (Beetroot Soup)

You might think making Traditional Polish Barszcz is daunting, but with these simple steps, you’ll master this vibrant beetroot soup in no time.

Ingredients

• For the broth:
  • 4 cups water
  • 1 lb beef bones
  • 1 medium onion, peeled
  • 1 carrot, peeled
  • 1 parsley root, peeled
  • 1 bay leaf
  • 5 allspice berries
• For the soup:
  • 4 medium beetroots, peeled and grated
  • 1 tbsp olive oil
  • 1 tbsp vinegar
  • 1 tsp sugar
  • Salt to taste

Instructions

1. In a large pot, combine water, beef bones, onion, carrot, parsley root, bay leaf, and allspice berries. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 1.5 hours to extract flavors. Skim off any foam that rises to the surface.
3. Strain the broth through a fine sieve into a clean pot, discarding the solids. Tip: For a clearer broth, strain it twice.
4. In a skillet, heat olive oil over medium heat. Add grated beetroots and sauté for 5 minutes until slightly softened.
5. Add vinegar and sugar to the beetroots, stirring well. Cook for another 2 minutes to blend the flavors.
6. Transfer the beetroot mixture to the strained broth. Bring to a simmer over medium heat and cook for 15 minutes. Tip: The vinegar helps retain the beetroot’s vibrant color.
7. Season with salt to taste. Tip: Start with 1/2 tsp and adjust according to your preference.

Rich in flavor and boasting a velvety texture, this Barszcz is a delight. Serve it hot with a dollop of sour cream and a sprinkle of fresh dill for an authentic Polish experience.

Creamy Polish Mushroom Soup

Ready to dive into the comforting world of Eastern European cuisine? This Creamy Polish Mushroom Soup is a hearty, flavorful dish that’s perfect for chilly evenings, combining earthy mushrooms with a rich, velvety base.

Ingredients

• For the soup base:
  • 2 cups chopped mushrooms
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tbsp butter
• For thickening:
  • 2 tbsp all-purpose flour
• For seasoning:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh dill, chopped

Instructions

1. In a large pot, melt the butter over medium heat (350°F).
2. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Stir in the chopped mushrooms, cooking until they release their juices and become tender, approximately 10 minutes.
4. Sprinkle the flour over the mushroom mixture, stirring continuously to avoid lumps, for 2 minutes.
5. Gradually pour in the vegetable broth, stirring constantly to combine smoothly.
6. Bring the mixture to a simmer, then reduce the heat to low, letting it cook for 15 minutes to allow flavors to meld.
7. Slowly add the heavy cream, stirring to incorporate it fully into the soup.
8. Season with salt, pepper, and fresh dill, adjusting to your preference but sticking closely to the recommended amounts for balanced flavor.
9. Simmer for an additional 5 minutes, then remove from heat.

Perfectly creamy with a robust mushroom flavor, this soup pairs wonderfully with a slice of crusty bread or a dollop of sour cream for added richness. The fresh dill adds a bright contrast to the earthy tones, making each spoonful a delight.

Polish Chicken Noodle Soup (Rosół)

First, let’s dive into the comforting world of Polish cuisine with a classic dish that warms the soul. This Polish Chicken Noodle Soup, known as Rosół, is a clear, flavorful broth with tender chicken and thin noodles, perfect for any day.

Ingredients

• For the broth:
  • 1 whole chicken (about 3 lbs)
  • 2 carrots, peeled and halved
  • 1 parsnip, peeled and halved
  • 1 celery root, peeled and quartered
  • 1 onion, peeled and halved
  • 2 bay leaves
  • 5 allspice berries
  • 10 black peppercorns
  • 1 tbsp salt
  • 8 cups water
• For the noodles:
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1/2 tsp salt
  • 1/4 cup water

Instructions

1. Place the chicken in a large pot and add water until it covers the chicken by 2 inches. Bring to a boil over high heat, then reduce to a simmer.
2. Skim off any foam that rises to the surface with a spoon. This ensures a clear broth.
3. Add the carrots, parsnip, celery root, onion, bay leaves, allspice berries, black peppercorns, and salt to the pot. Simmer uncovered for 1.5 hours.
4. Remove the chicken and vegetables from the broth. Strain the broth through a fine-mesh sieve into another pot to remove any solids.
5. For the noodles, mix flour, eggs, salt, and water in a bowl until a dough forms. Roll out thinly on a floured surface and cut into thin strips.
6. Bring the strained broth to a boil and add the noodle strips. Cook for 3-4 minutes until the noodles are tender.
7. Shred the chicken meat, discarding the skin and bones, and add it back to the soup. Heat through for 2 minutes.

Most notably, this Rosół boasts a delicate balance of flavors with a silky texture from the homemade noodles. Serve it with a sprinkle of fresh dill or a side of crusty bread for a truly authentic experience.

Polish White Borscht (Biały Barszcz)

This traditional Polish White Borscht, or Biały Barszcz, is a comforting soup perfect for any season. Today, we’ll guide you through making this creamy, tangy dish with a step-by-step approach that ensures delicious results every time.

Ingredients

• For the broth:
  • 4 cups chicken broth
  • 1 lb smoked sausage, sliced
• For the soup base:
  • 2 cups sour cream
  • 2 tbsp all-purpose flour
  • 2 cups water
• For seasoning:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cloves garlic, minced

Instructions

1. In a large pot, bring the chicken broth to a boil over medium-high heat.
2. Add the sliced smoked sausage to the boiling broth, reduce the heat to medium, and simmer for 10 minutes to infuse the broth with flavor.
3. In a separate bowl, whisk together the sour cream and flour until smooth to prevent lumps in your soup.
4. Gradually add the water to the sour cream mixture, continuing to whisk until fully incorporated.
5. Slowly pour the sour cream mixture into the pot with the broth and sausage, stirring constantly to combine.
6. Add the salt, black pepper, and minced garlic to the pot, stirring well to distribute the seasonings evenly.
7. Reduce the heat to low and simmer the soup for another 15 minutes, stirring occasionally, until it thickens slightly.
8. Tip: For a smoother texture, you can blend a portion of the soup and then return it to the pot.
9. Tip: If the soup is too thick, add a little more water until you reach your desired consistency.
10. Tip: Serve with a dollop of extra sour cream and a sprinkle of fresh dill for added flavor and presentation.

Biały Barszcz is wonderfully creamy with a subtle tanginess from the sour cream, balanced by the smokiness of the sausage. Enjoy it hot with a side of crusty bread for dipping, or add boiled potatoes directly into the soup for a heartier meal.

Polish Sauerkraut Soup (Kapuśniak)

Now, let’s dive into the comforting world of Polish Sauerkraut Soup, a hearty dish that combines tangy sauerkraut with savory meats and vegetables for a deeply satisfying meal. Perfect for chilly days, this recipe is straightforward and rewarding, even for beginners.

Ingredients

• For the broth:
  • 1 lb pork ribs
  • 8 cups water
  • 1 bay leaf
  • 5 whole black peppercorns
• For the soup:
  • 2 cups sauerkraut, drained
  • 1 large carrot, diced
  • 1 medium onion, diced
  • 2 medium potatoes, peeled and cubed
  • 1 tbsp vegetable oil
  • 1 tsp caraway seeds
  • Salt to taste

Instructions

1. In a large pot, combine the pork ribs, water, bay leaf, and peppercorns. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface. Simmer for 1 hour to create a flavorful broth.
2. While the broth simmers, heat the vegetable oil in a skillet over medium heat. Add the diced onion and carrot, sautéing until the onion is translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Add the sautéed vegetables, sauerkraut, potatoes, and caraway seeds to the broth. Simmer for another 20 minutes, or until the potatoes are tender. Tip: The sauerkraut should be sour but not overpowering; adjust the amount based on your preference.
4. Remove the pork ribs from the soup, shred the meat, and return it to the pot. Discard the bones. Taste and adjust the seasoning with salt if needed. Tip: Letting the soup sit for 10 minutes before serving enhances the flavors.

Upon serving, you’ll notice the soup’s rich texture and the perfect balance between the tanginess of the sauerkraut and the savory depth of the pork. For an extra touch, serve with a dollop of sour cream and a slice of rustic bread.

Polish Tomato Soup (Zupa Pomidorowa)

Zesty and comforting, Polish Tomato Soup, or Zupa Pomidorowa, is a classic dish that brings warmth to any table. This recipe breaks down the process into simple, manageable steps, ensuring even beginners can achieve delicious results.

Ingredients

• For the broth: 6 cups water, 1 lb chicken wings, 1 carrot (peeled and halved), 1 parsley root (peeled and halved), 1 onion (peeled and halved), 1 celery stalk (halved), 1 bay leaf, 5 allspice berries, 1 tsp salt
• For the soup: 2 tbsp butter, 1 onion (finely chopped), 2 cloves garlic (minced), 2 lbs ripe tomatoes (blanched, peeled, and chopped), 1 tbsp all-purpose flour, 1 tsp sugar, 1/2 cup heavy cream, salt and pepper to taste, fresh dill (for garnish)

Instructions

1. In a large pot, combine water, chicken wings, carrot, parsley root, onion, celery, bay leaf, allspice berries, and salt. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 1.5 hours, skimming any foam that rises to the surface.
3. Strain the broth through a fine sieve into a clean pot, discarding the solids. Tip: For a clearer broth, strain it through a cheesecloth-lined sieve.
4. In a separate pot, melt butter over medium heat. Add chopped onion and garlic, sautéing until translucent, about 5 minutes.
5. Add chopped tomatoes, cooking until they break down and release their juices, about 10 minutes. Stir occasionally.
6. Sprinkle flour over the tomato mixture, stirring constantly for 1 minute to cook off the raw flour taste.
7. Gradually whisk in the strained broth, ensuring no lumps form. Bring to a simmer.
8. Add sugar, then blend the soup until smooth using an immersion blender. Tip: For a silkier texture, pass the soup through a fine sieve after blending.
9. Stir in heavy cream, then season with salt and pepper. Heat through but do not boil.
10. Serve hot, garnished with fresh dill. Tip: For a heartier version, add cooked pasta or rice to the soup before serving.

Flavorful and velvety, this Zupa Pomidorowa boasts a rich tomato taste balanced with a hint of sweetness and creaminess. Enjoy it with a slice of crusty bread or as a starter to a larger Polish feast.

Polish Potato Soup (Zupa Ziemniaczana)

Ready to dive into the comforting world of Polish cuisine? Today, we’re exploring a hearty and simple Polish Potato Soup, known as Zupa Ziemniaczana, that’s perfect for any season. This dish is a staple in Polish households, offering warmth and nourishment with every spoonful.

Ingredients

• For the base:
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
• For the soup:
  • 4 cups peeled and diced potatoes
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf
• For garnish:
  • 2 tablespoons chopped fresh dill
  • 1/2 cup sour cream

Instructions

1. In a large pot, melt the butter over medium heat (350°F). Add the chopped onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Add the diced potatoes to the pot, stirring to coat them with the butter, onion, and garlic mixture.
3. Pour in the chicken or vegetable broth, ensuring the potatoes are fully submerged. Add the bay leaf, salt, and black pepper.
4. Bring the mixture to a boil, then reduce the heat to low (200°F), cover, and simmer until the potatoes are tender, about 20 minutes.
5. Remove the bay leaf. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender, being careful with the hot liquid.
6. Stir in the heavy cream, heating the soup gently over low heat until warmed through, about 5 minutes. Avoid boiling to prevent curdling.
7. Serve the soup hot, garnished with a dollop of sour cream and a sprinkle of fresh dill.

Perfectly creamy with a velvety texture, this Polish Potato Soup is a testament to the beauty of simplicity. The fresh dill adds a bright contrast to the rich, comforting base, making it a delightful dish to serve with crusty bread for dipping.

Polish Lentil Soup (Zupa Soczewicowa)

Humble in its origins yet rich in flavor, Polish Lentil Soup, or Zupa Soczewicowa, is a comforting dish that combines simple ingredients into a hearty meal. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome every time.

Ingredients

For the Soup Base

– 1 cup dried green lentils, rinsed
– 6 cups water
– 1 tbsp olive oil
– 1 medium onion, diced
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 2 garlic cloves, minced

For Seasoning

– 1 tsp salt
– 1/2 tsp black pepper
– 1 bay leaf
– 1 tbsp tomato paste

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat until shimmering.
2. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add the rinsed lentils, 6 cups of water, salt, black pepper, and the bay leaf to the pot. Bring to a boil.
5. Reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
6. Stir in the tomato paste and simmer for an additional 5 minutes to blend the flavors.
7. Remove the bay leaf before serving.
Zesty and wholesome, this Polish Lentil Soup boasts a creamy texture with a slight bite from the lentils. Serve it with a dollop of sour cream and a sprinkle of fresh parsley for an extra layer of flavor, or alongside crusty bread for a complete meal.

Polish Bean Soup (Zupa Fasolowa)

Ready to explore the comforting depths of Polish cuisine? Today, we’re diving into a hearty Polish Bean Soup, known as Zupa Fasolowa, a dish that combines simple ingredients with rich flavors, perfect for any season.

Ingredients

• For the broth:
  • 1 cup dried white beans, soaked overnight
  • 8 cups water
  • 1 bay leaf
• For the soup base:
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 6 cups vegetable broth
  • 1 potato, peeled and diced
  • Salt and pepper to taste

Instructions

1. Drain the soaked beans and rinse under cold water. In a large pot, combine the beans, water, and bay leaf. Bring to a boil over high heat, then reduce to a simmer. Cook for 1 hour, or until the beans are tender. Tip: Skim off any foam that forms on the surface for a clearer broth.
2. In a separate pan, heat the olive oil over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in the garlic, tomato paste, and smoked paprika, cooking for another minute until fragrant.
3. Add the vegetable broth and potato to the pot with the beans. Stir in the cooked vegetables. Simmer for 20 minutes, or until the potato is tender. Tip: For a thicker soup, mash some of the beans against the side of the pot.
4. Season with salt and pepper to taste. Remove the bay leaf before serving. Tip: Let the soup sit for 10 minutes after cooking to allow the flavors to meld together.

Velvety beans and tender vegetables make this soup a comforting bowl of warmth. Serve with a slice of crusty bread for dipping, or top with fresh parsley for a burst of color and freshness.

Polish Cucumber Soup (Zupa Ogórkowa)

Now, let’s dive into the comforting world of Polish Cucumber Soup, a dish that combines the tangy freshness of pickles with the heartiness of potatoes, creating a uniquely satisfying meal. Perfect for any season, this soup is a testament to the simplicity and depth of Polish cuisine.

Ingredients

• For the broth:
  • 4 cups chicken or vegetable broth
  • 1 large potato, peeled and diced into 1/2-inch cubes
• For the soup base:
  • 2 tbsp unsalted butter
  • 1 medium onion, finely chopped
  • 2 large dill pickles, grated
  • 1/4 cup pickle juice
• For finishing:
  • 1/2 cup sour cream
  • 1 tbsp all-purpose flour
  • Fresh dill, chopped, for garnish

Instructions

1. In a large pot, bring the chicken or vegetable broth to a boil over medium-high heat.
2. Add the diced potato to the boiling broth, reduce the heat to medium, and simmer for 10 minutes, or until the potatoes are just tender.
3. While the potatoes cook, melt the butter in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Stir in the grated pickles and pickle juice into the skillet with the onions, cooking for another 3 minutes to blend the flavors.
5. Transfer the onion and pickle mixture to the pot with the potatoes and broth. Simmer together for 5 minutes.
6. In a small bowl, whisk together the sour cream and flour until smooth. Gradually add a ladle of the hot soup to the sour cream mixture, whisking constantly to temper it.
7. Pour the tempered sour cream mixture back into the pot, stirring well to combine. Simmer for another 5 minutes, ensuring the soup does not boil to prevent curdling.
8. Adjust the seasoning if necessary, then remove from heat.
9. Serve hot, garnished with fresh dill.

Here, the soup presents a creamy texture with a delightful tang from the pickles, balanced by the earthiness of potatoes. For an extra touch, serve with a slice of rustic bread or a dollop of additional sour cream on top.

Polish Sorrel Soup (Zupa Szczawiowa)

Just when you thought you’ve tried every soup under the sun, here comes Polish Sorrel Soup, or Zupa Szczawiowa, a tangy and refreshing dish that’s perfect for summer. This recipe will guide you through making this traditional Polish soup with ease, even if you’re a beginner in the kitchen.

Ingredients

• For the broth:
  • 4 cups chicken broth
  • 1 cup water
• For the soup:
  • 2 cups fresh sorrel leaves, chopped
  • 1 medium potato, peeled and diced
  • 1 small onion, finely chopped
  • 2 tbsp butter
  • 1 tbsp all-purpose flour
  • 1/2 cup sour cream
  • 1 egg yolk
  • Salt to taste

Instructions

1. In a large pot, bring the chicken broth and water to a boil over medium-high heat.
2. Add the diced potato to the boiling broth and cook for about 10 minutes, or until the potato is tender.
3. While the potato cooks, melt the butter in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Sprinkle the flour over the onions and stir well to combine, cooking for another minute to remove the raw flour taste.
5. Add the sorrel leaves to the skillet and cook until wilted, about 2 minutes.
6. Transfer the sorrel and onion mixture to the pot with the potatoes and broth. Stir well to combine.
7. In a small bowl, whisk together the sour cream and egg yolk. Gradually add a ladle of the hot soup to the bowl, whisking constantly to temper the mixture.
8. Pour the tempered sour cream mixture back into the pot, stirring continuously. Cook for another 2 minutes, but do not let the soup boil to prevent curdling.
9. Season with salt to taste and remove from heat.

Authentic Polish Sorrel Soup boasts a velvety texture with a bright, lemony flavor from the sorrel. Serve it chilled on a hot day for a refreshing twist, or enjoy it warm with a slice of crusty bread for dipping.

Polish Pea Soup (Zupa Grochowa)

On a chilly day, nothing warms the soul quite like a bowl of hearty Polish Pea Soup, known as Zupa Grochowa. This traditional dish is a comforting blend of split peas, vegetables, and smoked meat, simmered to perfection.

Ingredients

• For the soup base:
  • 1 cup dried split peas
  • 6 cups water
  • 1 smoked ham hock
• For the vegetables:
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
• For seasoning:
  • 1 bay leaf
  • 1 tsp dried marjoram
  • Salt and pepper to taste

Instructions

1. Rinse the split peas under cold water until the water runs clear.
2. In a large pot, combine the split peas, water, and smoked ham hock. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally to prevent sticking.
4. After 1 hour, add the diced onion, carrots, celery, and minced garlic to the pot. Continue to simmer for another 30 minutes.
5. Remove the ham hock from the pot. Once cool enough to handle, shred the meat and return it to the soup.
6. Add the bay leaf, dried marjoram, salt, and pepper. Simmer for an additional 10 minutes to blend the flavors.
7. Remove the bay leaf before serving.

A bowl of Zupa Grochowa offers a creamy texture with chunks of tender vegetables and smoky ham. Serve it with a slice of rustic bread for a complete meal that’s both nourishing and satisfying.

Polish Fish Soup (Zupa Rybna)

Every great meal starts with a simple, yet flavorful foundation, and that’s exactly what Polish Fish Soup (Zupa Rybna) offers. This hearty dish combines the freshness of fish with the richness of vegetables and herbs, creating a comforting bowl that’s perfect for any season.

Ingredients

• For the broth:
  • 1 lb mixed fish fillets (cod, salmon, or haddock), cut into chunks
  • 6 cups water
  • 1 onion, peeled and halved
  • 1 carrot, peeled and sliced
  • 1 celery stalk, sliced
  • 2 bay leaves
  • 5 whole peppercorns
  • 1 tsp salt
• For the soup:
  • 2 tbsp butter
  • 1 onion, finely chopped
  • 2 carrots, peeled and diced
  • 2 potatoes, peeled and diced
  • 1/2 cup heavy cream
  • 1 tbsp fresh dill, chopped
  • Salt and pepper to taste

Instructions

1. In a large pot, combine the fish chunks, water, halved onion, sliced carrot, celery, bay leaves, peppercorns, and salt. Bring to a boil over high heat.
2. Reduce the heat to low and simmer for 20 minutes, skimming off any foam that rises to the surface. Tip: Skimming ensures a clear broth.
3. Strain the broth through a fine mesh sieve into another pot, discarding the solids. Set the broth aside.
4. In the same pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
5. Add the diced carrots and potatoes to the pot, stirring to coat with the butter. Cook for another 5 minutes.
6. Pour the reserved broth back into the pot. Bring to a boil, then reduce the heat and simmer until the vegetables are tender, about 15 minutes. Tip: The vegetables should be soft but not mushy.
7. Gently stir in the heavy cream and chopped dill. Season with salt and pepper to taste. Simmer for another 5 minutes. Tip: Do not boil after adding cream to prevent curdling.
8. Serve the soup hot, garnished with additional dill if desired.

Just like that, you’ve created a bowl of Zupa Rybna that’s rich in flavor and texture, with the creaminess of the broth complementing the tender chunks of fish and vegetables. For an extra touch, serve with a slice of crusty bread to soak up every last drop.

Polish Dill Pickle Soup (Zupa Ogórkowa Kiszone)

Venturing into the world of Polish cuisine offers a delightful exploration of flavors, and today we’re focusing on a comforting classic that’s both tangy and satisfying. This soup, known for its distinctive dill pickle flavor, is a testament to the simplicity and heartiness of Polish home cooking.

Ingredients

• For the broth:
  • 4 cups chicken broth
  • 2 cups water
• For the soup base:
  • 2 large potatoes, peeled and diced into 1/2-inch cubes
  • 1 large carrot, peeled and diced
  • 1/2 cup diced dill pickles
  • 1/4 cup pickle juice
• For thickening and flavor:
  • 2 tbsp all-purpose flour
  • 1/2 cup sour cream
  • 1 tbsp unsalted butter
• For seasoning:
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh dill, chopped

Instructions

1. In a large pot, combine the chicken broth and water, then bring to a boil over medium-high heat.
2. Add the diced potatoes and carrot to the boiling broth, reduce the heat to medium, and simmer for 15 minutes, or until the vegetables are tender.
3. While the vegetables are cooking, melt the butter in a small skillet over medium heat. Stir in the flour to create a roux, cooking for 2 minutes until golden. Tip: Constantly stir the roux to prevent burning.
4. Gradually whisk the roux into the simmering broth to thicken the soup, ensuring no lumps form.
5. Add the diced pickles and pickle juice to the pot, stirring well to combine. Simmer for an additional 5 minutes.
6. In a small bowl, temper the sour cream by whisking in a few tablespoons of the hot soup. Then, slowly stir the tempered sour cream back into the pot. Tip: Tempering prevents the sour cream from curdling.
7. Season the soup with salt, pepper, and fresh dill. Simmer for another 2 minutes to meld the flavors. Tip: Adjust seasoning carefully, as the pickles already add saltiness.
8. Remove the pot from the heat and let the soup stand for 5 minutes before serving.

Owing to its creamy texture and vibrant flavor, this soup pairs wonderfully with a slice of rustic bread or a dollop of extra sour cream on top. The tanginess of the pickles shines through, balanced by the richness of the sour cream, making each spoonful a comforting embrace.

Polish Creamy Cauliflower Soup

Kickstart your culinary journey with this comforting Polish Creamy Cauliflower Soup, a dish that marries simplicity with rich flavors, perfect for any season. Let’s dive into the methodical process of creating this creamy delight, ensuring even beginners can achieve a perfect bowl every time.

Ingredients

• For the soup base:
  • 1 medium head cauliflower, cut into florets
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tbsp unsalted butter
• For seasoning:
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it’s fully liquid and slightly bubbly.
2. Add the cauliflower florets to the pot, stirring to coat them evenly with butter. Cook for 5 minutes, or until the florets start to soften slightly.
3. Pour in the vegetable broth, ensuring the cauliflower is fully submerged. Bring the mixture to a boil over high heat.
4. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the cauliflower is very tender.
5. Using an immersion blender, puree the soup directly in the pot until smooth. For a finer texture, you can strain the soup through a fine-mesh sieve.
6. Stir in the heavy cream, salt, black pepper, and nutmeg. Heat the soup over low heat for an additional 5 minutes, stirring occasionally, until it’s warmed through.
7. Tip: For an extra layer of flavor, consider roasting the cauliflower florets before adding them to the pot. This will deepen the soup’s taste.
8. Tip: If the soup is too thick, you can adjust the consistency by adding a little more vegetable broth until it reaches your desired thickness.
9. Tip: Garnish with fresh herbs or a drizzle of olive oil before serving to add a fresh contrast to the creamy soup.

Here’s how this soup turns out: velvety smooth with a comforting warmth, the nutmeg adding a subtle depth that makes each spoonful intriguing. Serve it with crusty bread for dipping, or top with crispy bacon bits for a delightful crunch.

Polish Pumpkin Soup (Zupa Dyniowa)

Great for those chilly autumn evenings, this Polish Pumpkin Soup, or Zupa Dyniowa, is a creamy, comforting dish that’s surprisingly simple to make. Let’s walk through the process together, ensuring you end up with a soup that’s both flavorful and smooth.

Ingredients

• For the base:
  • 1 medium pumpkin (about 4 cups), peeled and cubed
  • 2 cups vegetable broth
  • 1 cup water
• For seasoning:
  • 1 tbsp butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground ginger
  • Salt to taste
• For finishing:
  • 1/2 cup heavy cream
  • Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, melt the butter over medium heat (350°F).
2. Add the chopped onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Stir in the ground cumin and ginger, cooking for another minute until fragrant.
4. Add the cubed pumpkin, vegetable broth, and water to the pot. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until the pumpkin is tender.
6. Using an immersion blender, puree the soup until smooth. Tip: For an extra smooth texture, strain the soup through a fine mesh sieve.
7. Stir in the heavy cream and heat through for another 5 minutes. Do not boil.
8. Season with salt to taste. Tip: Start with a small amount and adjust as needed.
9. Garnish with fresh parsley before serving. Tip: A drizzle of cream or a sprinkle of roasted pumpkin seeds can add texture and visual appeal.

Mildly sweet with a hint of spice, this Zupa Dyniowa boasts a velvety texture that’s perfect with a slice of crusty bread. For a festive twist, serve it in hollowed-out mini pumpkins during your next fall gathering.

Polish Onion Soup (Zupa Cebulowa)

Gathering around a warm bowl of soup is one of life’s simple pleasures, and today we’re diving into the comforting depths of Polish Onion Soup, a dish that marries simplicity with depth of flavor.

Ingredients

• For the base:
  • 4 large yellow onions, thinly sliced
  • 4 tbsp unsalted butter
  • 1 tbsp all-purpose flour
• For the broth:
  • 6 cups beef stock
  • 1 bay leaf
  • 1 tsp dried thyme
• For finishing:
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper, to taste
  • 4 slices of crusty bread, toasted
  • 1 cup grated Gruyère cheese

Instructions

1. In a large pot, melt the butter over medium heat until foamy.
2. Add the sliced onions and cook, stirring occasionally, until they are deeply caramelized, about 30 minutes. Tip: Lower the heat if the onions start to burn.
3. Sprinkle the flour over the onions and stir to coat, cooking for 1 minute to remove the raw flour taste.
4. Gradually add the beef stock, stirring constantly to prevent lumps.
5. Add the bay leaf and thyme, then bring the soup to a simmer. Cook for 20 minutes to allow the flavors to meld. Tip: Skim off any foam that rises to the surface for a clearer broth.
6. Remove the bay leaf, then stir in the heavy cream. Season with salt and pepper to taste.
7. Preheat your oven’s broiler to 350°F.
8. Ladle the soup into oven-safe bowls, top each with a slice of toasted bread and a generous sprinkle of Gruyère cheese.
9. Place the bowls under the broiler until the cheese is bubbly and golden, about 3 minutes. Tip: Watch closely to prevent burning.

Lusciously creamy with a sweet and savory balance from the caramelized onions, this soup is a hug in a bowl. Serve it with a side of pickles for a traditional Polish touch or enjoy it as is for a deeply satisfying meal.

Polish Spinach Soup (Zupa Szpinakowa)

Zesty and nourishing, Polish Spinach Soup, or Zupa Szpinakowa, is a vibrant dish that brings a touch of Eastern European comfort to your table. This recipe walks you through creating this creamy, flavorful soup with ease, perfect for beginners looking to expand their culinary horizons.

Ingredients

• For the base:
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups fresh spinach, tightly packed
• For the broth:
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
• For serving:
  • 1/2 cup sour cream
  • 2 hard-boiled eggs, sliced

Instructions

1. Melt the butter in a large pot over medium heat (350°F).
2. Add the chopped onion and minced garlic to the pot, sautéing until the onion is translucent, about 5 minutes.
3. Tip: Stir frequently to prevent the garlic from burning, which can introduce a bitter taste.
4. Add the fresh spinach to the pot, stirring until wilted, approximately 3 minutes.
5. Pour in the vegetable broth, bringing the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
6. Tip: Simmering helps meld the flavors together, so don’t rush this step.
7. Blend the soup until smooth using an immersion blender or transfer to a blender in batches.
8. Stir in the heavy cream, salt, and black pepper, heating the soup for an additional 2 minutes until warmed through.
9. Tip: For a lighter version, substitute half-and-half for the heavy cream.
10. Serve the soup hot, garnished with a dollop of sour cream and slices of hard-boiled egg.

Keenly balanced, this soup offers a creamy texture with a fresh spinach flavor, elevated by the richness of sour cream and the subtle bite of hard-boiled eggs. Try serving it with a slice of crusty bread for a complete meal.

Polish Carrot Soup (Zupa Marchewkowa)

Zesty and comforting, Polish Carrot Soup, or Zupa Marchewkowa, is a vibrant dish that brings simplicity and warmth to your table. Perfect for beginners, this recipe guides you through each step to achieve a smooth, flavorful soup.

Ingredients

• For the base:
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 4 cups carrots, peeled and sliced
  • 4 cups vegetable broth
• For seasoning:
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
• For finishing:
  • 1/2 cup heavy cream
  • Fresh dill, chopped (for garnish)

Instructions

1. Melt the butter in a large pot over medium heat (350°F).
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Add the sliced carrots to the pot, stirring to coat them in butter, and cook for another 5 minutes.
4. Pour in the vegetable broth, ensuring the carrots are fully submerged. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until carrots are tender.
5. Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Tip: For a finer texture, strain the soup through a sieve.
6. Return the soup to low heat. Stir in the salt, pepper, and nutmeg, adjusting seasoning as needed.
7. Slowly add the heavy cream, stirring continuously to incorporate it fully into the soup without curdling.
8. Serve hot, garnished with fresh dill. Tip: For an extra touch of elegance, drizzle with a swirl of cream before serving.

Just like that, you’ve created a velvety soup with a sweet, earthy flavor profile. Serve it with crusty bread for dipping or a dollop of sour cream for added richness.

Conclusion

Featuring a delightful array of flavors, our roundup of 21 Polish soup recipes offers something for every season and taste. From hearty winter warmers to light summer broths, these dishes are a testament to Poland’s rich culinary tradition. We invite you to explore these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!