Soup with Rocket

  • The Genus for rocket is Eruca.
  • It is part of the Brassica family.
  • The Polish word for this peppery vegetable is rokulka – 
  • Taken from the Italian word rucola.
  • In America it is called arugula.
  • Chopped rocket is added to this soup just before serving.


  • 400g starchy potatoes 
  • 1 onion
  • 1 can of cannellini beans
  • 100g rocket
  • 1 litre of chicken or vegetable stock
  • Butter to fry onions
  • Salt and pepper to taste


  • Chop the onions into small pieces
  • Fry the onion in butter gently till golden.
  • Peel and chop the potatoes into small pieces.
  • Add the potatoes and stock and simmer for around 20 minutes till the potatoes are nearly cooked.
  • Drain the beans from the can and add to the potatoes.
  • Simmer for another 10 minutes.
  • Season to taste.*
  • *
  • Chop the rocket into small pieces and add to the soup before serving.
  • Stir in the rocket  and serve.
  • *
  • NOTE
  • Cook to this point if making the soup ahead of time – reheat and add rocket to serve.

Nearly a Dandelion!

Mlecz was the name my mother used for dandelion (Taraxacum officinale) – this name refers to the milky fluid found in its stems. (mleko is Polish for milk)

Looking through one of my Polish recipe books I came across a salad using  the leaves of  mniszek lekarski – (lekarski means medicinal).  On looking this up I found this was another name for dandelion!

The photo below is  from a website called and on a leaflet from the East Village Farm in New York.








The likelihood of having me having young dandelion leaves for this salad is low so I decided to use rocket (arugula) leaves – rukola in Polish –  Eruca vesicaria or sativa which are more readily available and have a similar bitter/peppery taste from what I can gather.

Rocket has been grown in the Mediterranean area since Roman times.


  • Bunch of radishes
  • Around 70g of rocket
  • 60ml of soured cream
  •  Around a tablespoon of either fresh thyme, lemon balm, flat-leaved parsley or dill
  • Extra parsley to garnish


  • Chop the rocket into small pieces
  • Top & tail the radishes and the finely slice them
  • Mix the two together
  • Finely chop the herb you are using
  • Mix the herb with the soured cream
  • Mix the salad with the soured cream mixture
  • Season to taste
  • Garnish with flat-leaved parsley to serve