Soup plays such huge part in Polish meals and I will be writing much on the subject soon (I could write a huge book on Polish soups alone).
Soups are usually served with some sort of accompaniments or garnish.
Some soups have traditional accompaniments but every cook will improvise with what they have.
These accompaniments include a wide variety of pasta and noodles, dumplings, rice, potatoes, croutons, hard-boiled eggs, pulpety (little meatballs) chopped, cooked sausage and crispy fried bacon and so on …. the list is endless.
Many of the soups to which these are added are of the clear consommé type.
Pasta, Noodles & Rice
Very small pasta shapes are used or larger pasta is cut into small pieces.
The pasta, noodles or rice are all cooked beforehand and a small amount is placed in the soup dish and hot soup poured over them to serve.
Often a small amount of pasta, noodles or rice is kept back from when they are being cooked for another dish – these are best kept in the fridge.