Tomato Soup

There are many versions of tomato soup – some people just add tomato puree or a tin of tomatoes to rosół, (chicken bullion). For many this was standard practice on Monday with any that was left over from Sunday lunch and also in winter months in the past when fresh tomatoes were not so readily available.

I prefer to make a more refreshing fresh tomato soup.

Ripe tomatoes make the best soup – if you are lucky enough to have your own from the garden or allotment then these will be great or look out for ripe tomatoes on a market rather than the hard bullet ones often sold for salads.

Little note from the Metro newspaper

My mother always served boiled rice as the soup accompaniment.

Many years ago, well before Poland joined the European Union, when there were not as many Poles living in England, one of my English friends went for dinner at at a Polish lady’s house.  On telling me about the lovely food she said ” …. we had tomato soup with rice in it!” My instant reply without thinking was “but tomato soup always has rice in it”.   

Ingredients

  • 700g – 800g of ripe fresh tomatoes
  • 1 large or 2 medium onions
  • 1.5 litres of vegetable stock – came be from a cube or powder
  • Salt & ground pepper to taste
  • A little granulated sugar – optional – might not be needed.
  • Boiled rice to serve

Method

 

  • Pour boiling water over the tomatoes in a bowl and leave to cool.
  • Skin the tomatoes.
  • Chop the tomatoes into quarter.
  • Chop the onion into fine pieces.
  • Place the tomatoes, onion and vegetable stock into a large saucepan.
  • Bring to the boil and then put on the lid and simmer for at least 30 minutes.
  • You want the tomatoes and onions to have cooked away into the liquid -no large pieces left.
  • Season to taste.

Although sour soups are popular in Poland – tomato soup does not want to be sour.  Depending on the tomatoes used, I sometimes add a little granulated sugar.

  • To serve place a handful of cooked boiled rice into each soup plate.

Served here in my mother’s Crown Devon – Fieldings – Glenwood soup plates – made in England – 1939.

Tomato & Gherkin Soup

Several years ago after a large family gathering I had some gherkin and tomato salad left and decided to use this to make a soup.

It was really delicious and I now often make this soup either from left over salad or create it from scratch.

It is one of those refreshing summer style soups with a touch of sourness as loved by the Poles.

Ingredients

  • 8 tomatoes
  • 4 gherkins
  • 1 onion
  • 1 litre of vegetable stock – I use Marigold powder
  • 60ml  of gherkin liquid.
  • Chopped chives
  • Chopped parsley
  • Ground black pepper to taste.

Method

  • Slice the tomatoes and cut the slices in two.
  • Chop the onion fine.
  • Slice the gherkins and cut the slices into two.
  • Put all the ingredients(apart from the ground pepper) into a saucepan, bring to the boil and then let this simmer for around 30 – 40 minutes.
  • Adjust seasoning if needed.

 

Served in Royal Doulton, Burgundy soup plates, 1959 – 1981.

Ogórkowa – Gherkin soup

Four years of blogging today!

I can hardly believe it!  I posted my first post four years ago today. The time has gone so quickly and there is still much more to do.

This will be post number 208 – so averaging at 1 per week.

Today it just has to be a very Polish recipe.

Ogórkowa gherkin soup is a classic Polish soup.

It is sour and as I have written before, this is a taste much loved by the Poles!

It can be made in the winter from stored ingredients but it is also very refreshing on a summer’s day.

The most traditional soup is made from brine fermented gherkins but you can use pickled gherkins.

 

Ingredients

  • 250g gherkins
  • 125ml  gherkin liquid
  • 1.5 litres of soup greens/vegetable stock (can be from cubes or powder)
  • 4 medium potatoes, peeled – boiled or steamed
  • 125ml of soured cream
  • Chopped dill to serve

Method

If you have some potatoes boiled already this is a very quick soup to make.

  • Add the gherkin liquid to the vegetable stock and bring to the boil.
  • Rough chop the gherkins.
  • Drop the gherkins into the liquid and simmer for around 20 -25 minutes.
  • Chop the boiled potatoes into rough cubes.
  • Add the potatoes, stir and simmer for around 1-2 minutes.
  • Stir in the soured cream and chopped dill.

 

Using brine fermented gherkins

 

 

Served in Royal Doulton, Burgundy soup plates, 1959 – 1981.

Using pickled dill gherkins

 

Served in Royal Doulton, Tapestry soup plates, 1966 – 1988.

Gulasz Soup

This is a soup I often make when I have some gulasz left from a meal, in fact I often make extra so that there is some!

There should be about 3 chunks of meat per serving – though of course that depends on the size of the chunks.

This works well with either beef or pork gulasz.

Ingredients

  • 350g of already cooked gulasz made with beef or pork, peppers and tomato such as in earlier posts.
  • 1 tin of cannellini beans – drained.
  • 750ml of chicken stock – can be from a cube or concentrate.
  • 1 teaspoon of chilli powder.
  • 2 tablespoons of tomato purée.
  • 125ml of soured cream.
  • Salt & pepper to taste.
  • Flat-leaved parsley or chives to serve & an extra dollop of soured cream if desired.

Method

  • Put the gulasz into a large pan.
  • Add the drainned beans.
  • Mix the tomato purée with the stock and add this to the pan.
  • Add the chilli powder.
  • Bring to the boil, cover and let it simmer for around 15 minutes.
  • Season to taste.
  • Gently stir in the soured cream.
  • Sprinkle on chopped parsley or chives to serve.

Note

Butter beans or haricot beans should be good too.

 

 

Soup plates are Royal Doulton – Burgundy – 1959 to 1981.

Rosół – Chicken Soup

This is my 200th post!

So it is fitting that this one is a Polish classic.

Rosół – Chicken Soup – must be the most well know of Polish soups and can be the basis for many others.

It is a clear soup which is known as a bouillonbulion in Polish. The word consommé which I thought was interchangeable with it, in fact denotes a clear soup which has been cleared with egg whites cooked in it.

Rosół is usually served with cooked pasta, often fine noodles and is the origin of chicken noodle soup.

In times gone by the chicken used would have been an old broiler – these are not as available here as much.  Nowadays for taste it pays to use the very best free range chicken you can get.

A whole chicken is simmered for around 2 hours with Wloszczyzna – Soup Greens.

I was talking with my Polish friend who lives in Leeds and she told me that the addition of  LubczykLovageLevisticum officinale leaves enhances the flavour.

I have this herb, which belongs to the celery & parsley family , growing in a pot in my garden but as it was still a bit early in the year when I made this, I have not been able to try this out – I must do so later!

Ingredients

  • 1 whole chicken
  • 1 onion – halved (leave some dark skin on to add colour) or 2 leeks – trimmed
  • 3 whole peeled carrots
  • 2 whole peeled parsnips
  • Half a celeriac – peeled
  • 8 peppercorns
  • 2 -3 allspice grains
  • 1 bay leaf
  • Leaves & stalks of fresh herbs such as thyme, parsley and lovage
  • 1 tablespoon of salt
  • Chopped parsley to serve

Method

  • Place all the ingredients into a large stock pot and cover with boiling water.
  • Bring it all to the boil and put on the lid.
  • Either lower the heat to let it all simmer or put the pot  into an oven at around GM 2 – 150°C.
  • Leave to simmer for around 2 hours until the meat is tender.
  • Remove the chicken.
  • Strain the soup.
  • Leave the liquid to cool and then place in a cold place or fridge preferably overnight.
  • Remove as much fat as possible from the top of the liquid.

Note

The soup should have some oczka – little eyes on the top – these are the fat droplets –  tastes have changed somewhat and less fat is prefered by many now.

To Serve

Heat up the soup gently to boiling and simmer for a few minutes.

Pasta & Noodles

This is the classic way of serving.

Very small pasta shapes or larger pasta cut into small pieces or noodles are all cooked beforehand and a small amount is placed in the soup dish and hot rosół poured over them to serve.

 

 

Chopped flat-leaved parsley is added on serving.

Served in Royal Doulton – Carnation – 1982 – 1998

 

You can add some of the cooked carrots, sliced, to the soup and/or some of the cooked chicken meat, chopped.

Uszka (Polish filled pasta) can be added and the convention is to add three or five uszka to each soup serving.

 

Note

The cooked chicken can be used in many dishes which require cooked chicken such as in the filling for pierogi.

I find that the meat is really tasty and succulent and makes super sandwiches with some mayonnaise.

Note

Rosół  is often used as the base of many other soups.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Żurek – Sour Rye Soup

Sour is a word to describe a lot of Polish food – it is a taste well-loved by Poles!

Often this sour comes from lactic acid which is made during fermentation by Lactobacillus bacteria to produce such foods as: gherkins, sauerkraut, sourdough, soured cream, soured milk and yoghurt.

Żurek is a soup made with sour rye (zakwas) as a base.

Water is added to rye flour or rye bread and it is allowed to ferment for a few day.  In olden times this soup was often made on the same day as rye bread was being made.

Nowadays you can buy  żurek starter or zakwas in the Polish supermarkets and this is what I use, (one day I will make my own) and it tastes very good.

My mother never made this soup and in fact I had not heard of it until my Polish cousin’s daughters worked in a Polish restaurant in London in the 1990s and I had some there.

It is often cooked with smoked bacon and Polish sausage – kiełbasa – and then served with quartered or chopped hard boiled eggs.

Some people serve this at the Easter breakfast using the sausage and hard-boiled eggs which have been blessed on Easter Saturday.

Ingredients

  • 1 bottle of Żurek concentrate
  • 1 large onion
  • 3 medium boiled potatoes (waxy type can be better but not essestial)
  • 2 medium boiled carrots.
  • 50 – 100g of smoked bacon
  • 100-150g of Polish sausage*
  • 1 bay leaf
  • 4 peppercorns & 3-4 allspice grains
  • 4-5 tablespoons of soured cream(optional – but worth it)
  • Season as necessary but the bacon and sausage usually provide enough salt.

****

Hard boiled eggs to serve – at least one per person

*I used Torunska but you can use any sort  – even hot dog type sausages – a sausage called biały (white)(one that is boiled normally) is often used and this gives another name to the soup – biały barszcz – white barszcz (red barszcz being beetroot soup)

Method

  • Peel the carrots and parboil them whole.
  • Parboil the potatoes.
  • Once cooled, chop the carrots and potatoes.
  • Chop the onion roughtly.
  • Chop the bacon into little squares.
  • Chop the sausage into small pieces.
  • Use a large pan and add all the ingredients
  • Add water to cover the vegetables & half to three quarters fill the pan.
  • Bring to the boil, then cover the pan and simmer for a couple of hours.

Chop the hard boiled eggs into long quarters or roughly chop them.

Pour the soup into dishes and place the quarters on top or scatter the chopped egg on top.

Żurek with just vegetables

In olden times when fasting & abstinence in Lent was much more strict, many people did not eat meat or eggs in Lent.

Many lived on a very meagre diet of meatless żurek with hardy any vegetables and there was often a ceremony of burying the żurek at the end of Lent.

This recipe is not as meagre as that, it is made with lots of vegetables and served with hard-boiled eggs or rye bread croutons.

Ingredients

  • 1 bottle of Żurek concentrate
  • 1 large onion
  • 1 leeks
  • 3 medium potatoes (waxy type can be better but not essential)
  • 2-3 medium carrots
  • 2 kohlrabi*
  • 1/2 a celeriac*
  • 1 white turnip*
  • 2 parsnips*
  • 1 bay leaf
  • 4 peppercorns & 3-4 allspice grains
  • 125 – 250ml of soured cream
  • Flat-leaved parsley -small bunch chopped
  • Salt & pepper to taste
  • Juice of 1/2 a lemon – optional

*Depends on what is available – try and have at least 2 of these root vegetables & adjust the amounts to suit what you can get.

I think the sweetness in the root vegetables counteracts some of the sourness of the sour rye, so I add lots of soured cream & sometimes some lemon juice.

Hard boiled eggs to serve – at least one per person or rye bread croutons.

Method

  • For all the root vegetables, peel as necessary – you can parboil or steam them if that makes them easier to prepare.
  • Chop the root vegetables into rough cubes.
  • Chop the onion into small pieces.
  • Add all the vegetables & onion to a large pan or stockpot of water.
  • Add the żurek concentrate.
  • Add the bay leaf, allspice and peppercorns.
  • Add some of the parsley
  • Add water to cover the vegetables & half to three quarters fill the pan.
  • Bring to the boil and then simmer for around two hours until the vegetables are soft or place in a low oven for several hours.
  • Gently stir in the soured cream – whisk a little if it starts to go into lumps.
  • Season to taste.
  • Add some lemon juice to the required sourness!
  • Sprinkle in the rest of the parsley.

To serve – add the quartered or chopped hard-boiled eggs on top,  or the rye bread croutons.

 

Served in soup plates  – Glenwood by Crown Devon Fielding, Made in England.

These are the only 3 left from my Mama.

I think she must have had 8 or even 12, they are there in memories of my childhood with lots of people sitting around the table.

I have read that they were produced from 1939 -how my Mama aquired these I do not know!

Mushroom Soup

Grzyby is the Polish word for mushrooms.

Mushroom gathering in Poland is a National pastime and has been in the past, a source of food and income for many.

Mushrooms can be dried, pickled, salted and marinated.

On those damp misty days in autumn when in England people would think – what a dull day,  a Pole would wake up and think – Great, a good day for gathering mushrooms!

Most Poles think the best dried mushrooms are Boletus edulis, in Poland they are called borowik, prawdzik or prawdziwek(translates as the real thing!), in Italy porcini and I try and use these whenever I can.

Packets of dried mushroom in England tend to be 25g or 30g and can be of mixed types.

My father knew all about mushrooms but never really passed the knowledge on to me – mainly because of the limited availbility of transport to suitable woods around where we lived in Lancashire.

On my first visit to Poland I did go to Białowieża forest and went with a guide and collected lots of mushrooms including chanterelles which in Poland are called kurki.

Dried mushrooms feature in many Polish dishes including ones made for Wigilia – Christmas Eve.

Nowadays, the common field mushroom – Agaricus bisporus – is produced on a huge scale and makes up a large part of commercial mushroom production with Poland being the 3rd biggest producer in Europe, following Italy and The Netherlands.

Mushroom soup in olden days was nearly always made with just dried mushrooms.

I make my soup with both dried and fresh mushrooms.

As with all soups the quantities do not have to be exact.

You can make your own vegetable stock or use cubes or powder.

 

 

Ingredients

25-30g of dried mushrooms – Boletus edulis are good.

250g of fresh mushrooms  – chestnut type are good.

Around 125ml of soured cream

1 onion – diced

Butter to fry the onion

1 – 1.5 litres of vegetable stock – can be from power or a cube (I use Marigold bouillon)

2 tablespoon of cornflour – optional

Salt & Pepper to taste

Chopped Flat-leaf parsley or chives to garnish

 

 

 

 

Method

Start the night before by preparing the dried mushrooms.

Put the dried mushrooms in a jug or bowl and add around 250ml of boiling water.

Leave the mushrooms overnight.

Strain the mushrooms from most of the liquor – saving this for later.

Chop the mushrooms into smaller pieces.

Gently simmer the mushrooms in a little of the liquor for about 5 minutes.

Gently fry the diced onion in some butter till they are golden.

Seperate the caps from the stalks of the fresh mushrooms.

Thinly slice the fresh mushroom caps  – if the caps are large cut the slices into 2 or 3.

Optional

If the stalks are not too “woody”  – chop them into very small pieces  – otherwise discard them.

Add the mushrooms to the onions, mix and fry gently.

Into a large pan or stockpot, add the onions and mushroom, the re-constituted mushrooms and the liquor from the soaked mushrooms and mix well.

Add the  vegetable stock and bring the mixture to the boil, then cover with a lid and leave to simmer.

You could put the pot into a low oven around GM2 – 150°C.

Allow to simmer for a couple of hours.

Add the soured cream and stir gently – check for seasoning.

or

Mix the cornflour with some of the soured cream, add and stir to thicken, then add the rest of the soured cream.

Sprinkle with chopped parsley or chives to serve.

 

 

 

 

Served on Royal Doulton  – Carnation – 1982 – 1998  &  Queen Anne side plates – pattern name unkown.