Vegetable Soup – Creamed

This soup is described as przecierana  which mean rubbed through a sieve. Nowadays a stick blender is more likely to be used to puree the cooked vegetables.

This is more like an English soup with all the ingredients blended together.

The method at the beginning is the same as in an earlier post – Vegetable soup. 

The ingredients for this soup can change with the seasons but if using some frozen or tinned vegetable the ingredients can be very similar all the year round. Though I still find this soup will be slightly different whenever I make it.

Root vegetables are the most prominent and I never use tomatoes or cabbage in this soup.

You will need around 600g of mixed vegetables to 2 litres of water – though I do not weight them out!  It is best to have a variety.

Ingredients

  • Carrots
  • Celeriac or Celery
  • Garden peas
  • Green Beans
  • Kohlrabi or White Turnip
  • Leeks or Onions
  • Parsnips or Parsley root
  • Potatoes
  • 40g butter
  • Salt & pepper to taste
  • 125 – 200 ml of soured cream or Greek style yoghurt
  • To garnish
  • Dill and or flat-leaved parsley

Method

  • Peel, were needed, then slice, cube or grate the vegetables.
  • Gently fry the leeks or onions in the butter.
  • Add the rest of the vegetables and around 2 litres of hot water.
  • Bring to the boil.
  • Turn the heat to simmer and simmer with the lid on for 20 minutes or more (depends on the size of the vegetables).
  • Remove from the heat.
  • **
  • You can do up to this point, leave to cool for serving later.
  • **
  • Blend the soup, I use a stick blender to get a thick uniform liquid.
  • Season to taste.
  • Bring back to just before the boil.
  • Add the soured cream or the yoghurt* and mix well together.
  • Serve with chopped dill or flat-leaved parsley.

 

* Traditionally this would have been made with soured cream  – I have found that the yoghurt gives a tangy, sour, lemony zing to the soup – most  refreshing in summer.

Served in Royal Stafford – Blossom Time – 1950s

Alternative Topping

 

 

 

 

 

 

 

Version 2

  • As above but use chicken stock as well as some of the water or cook with chicken wings.
  • Remove the chicken wings before serving.

 

Served on Royal Doulton – Tapestry – 1966 – 1988.

 

 

Vegetable Soup

Zupa jarzynowa is vegetable soup (jarzyny are vegetables).

In the past the ingredients for this soup would have changed with the seasons although bottled or tinned vegetable could have been used.  Nowadays with frozen vegetables the ingredients can be very similar all the year round however I still find this soup will be slightly different whenever I make it.

Root vegetable are most prominent and I never use tomatoes or cabbage in this soup. Unlike Minestrone, which is known as Italian Vegetable soup in Poland – this always should have tomatoes and Savoy cabbage in it!

You will need around 600g of mixed vegetables to 1.5 to 2 litres of water – though I do not weight them out!  It is best to have a variety.

As with most Polish soups the ingredients are chopped, sliced or grated in the liquid.

 

Ingredients

  • Carrots
  • Celeriac or Celery
  • Garden peas
  • Green Beans
  • Kohlrabi or White Turnip
  • Leeks or Onions
  • Parsnips or Parsley root
  • Potatoes
  • 40g butter
  • Salt & pepper to taste
  • To garnish
  • Dill and or flat-leaved parsley

Method

  • Peel, were needed then slice, cube or grate the vegetables.
  • Gently fry the leeks or onions in the butter.
  • Add the rest of the vegetables and around 2 litres of hot water.
  • Bring to the boil
  • Turn the heat to simmer and simmer with the lid on for 20 minutes or more (depends on the size of the vegetables).
  • Serve topped with dill and or flat-leaved parsley.

Served on Royal Doulton – Burgundy – 1959 – 1981.

Version 2

  • As above but use chicken stock as well as some of the water or cook with chicken wings.
  • Remove the chicken wings before serving.

Served on Royal Doulton – Carnation – 1982 – 1998.