Polish Soups – A Delicious Way to Warm Up

Autumn in Poland is really beautiful! A lot of colorful leaves, chestnuts, landscape is changing, days are getting colder and colder…

Autumn Leaves

 Beautiful autumn colors

What are Polish people doing to warm up? Eating soups! Typical Polish soups are famous all over the world! Thick and hearty soups made in Poland often contain vegetables, meat, eggs, rice or noodles and are eaten as full dish with bread slices for lunch. Soups are one of traditional foods, eaten throughout the year. Definitely, you should try it during your vacations in Poland! It’s mandatory! Soups are also a great source of vitamins and minerals! Made mainly with vegetables – excellent to keep you warm and cold free during long autumn and winter months! There are variety of Polish soups, you can find a few examples below:

 Kapuśniak (cabbage soup)
Barszcz (borscht) Kapuśniak (cabbage soup)
Pomidorowa (tomato soup) Grzybowa (mushrooms soup)
Pomidorowa (tomato soup) Grzybowa (mushrooms soup)

Another typical Polish soup is Żurek – Polish Sour Soup made with sausages and hard boiled eggs. Żurek is often eaten on Easter Sunday morning during breakfast celebration. If you like to cook, you can try to prepare it on your own! Here’s a recipe for Zurek – Polish Sour Soup and enjoy!

Żurek –  Polish Sour Soup Recipe

Ingredients in this recipe:

Servings: 6

  • 6 cups sausage cooking water (fat removed)
  • 1 clove minced garlic
  • 2 cups sour cream
  • 1/4 cup all-purpose flour
  • 1 link white Polish sausage, casing removed, sliced 1/4″ thick
  • 1 link smoked Polish sausage, casing removed, sliced 1/4″ thick
  • 6 medium potatoes, peeled, cut into chunks and boiled
  • 6 hard-cooked sliced eggs
  • 6 slices light or dark rye bread
  • salt and pepper


  1. In a large pot, add sausage water and garlic. Bring to a boil, reduce heat and simmer, partially covered, for 5 minutes.
  2. Fork-blend the flour and sour cream. Temper the sour cream with a little hot sausage water, then return to pot, stirring until thickened. Add sausages, potatoes and eggs to pot and heat until warmed through. Season to taste. At this point, some people add a pinch of sugar or a tablespoon of vinegar. The soup should have a pleasantly sour taste.
  3. Into 6 heated bowls, tear rye bread into bite-sized pieces. Ladle hot soup over bread.


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