Ogórkowa – Gherkin Soup -2

I posted the recipe for ogórkowa – gherkin soup, which is a classic Polish soup, over a year ago.

It is sour, a taste much loved by the Poles!

It is traditionally made from brine fermented gherkins but you can also use pickled gherkins.

I was sorting out my cutting and notes the other day and came across this recipe from my aunt in Białystok and decided it was time I made this version.

Ingredients

  • 250g gherkins
  • 125ml gherkin liquid
  • 1.5 litres of vegetable stock (can be from cubes or powder)
  • 4 medium potatoes, peeled – boiled or steamed
  • 3-4 carrots whole – peeled – boiled
  • 125ml of soured cream
  • Chopped dill – some to add and some  to serve

Method

This is easiest to make if you have some potatoes and carrots boiled already.

  • 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.
  • Chop the boiled carrots into circles or half circles (depending on the size)
  • Add the potatoes and carrots, stir and simmer for around 5 minutes.
  • Stir in some chopped dill.
  • Stir in the soured cream.
  • Serve with extra dill sprinkled on top.

 

Served in Royal Doulton – Tapestry – 1966 – 1988.

 

Leek Soup

This is a simple soup, which I make using vegetable stock although you can use chicken stock if you prefer.

Ingredients

  • 3-4 Leeks
  • 1 litre of vegetable stock (I use Marigold powder)
  • 125ml soured cream
  • 2 egg yolks
  • Butter to fry leeks
  • Salt and pepper to taste
  • *
  • To serve – chopped chives or a little grated Gouda style cheese.

Method

  • Chop the leeks into fine rounds.
  • Fry the leeks gently in butter to soften then.
  • Add them to the stock.
  • Bring to the boil and put a lid on the pan.
  • Simmer gently until the leeks are soft.
  • Take the pan off the heat for a few minutes.
  • Purée the soup – a stick blender is good for this.
  • Season to taste.
  • In a small bowl mix the soured cream and egg yolks.
  • Bring the soup back up to the boil and then take take of the heat.
  • Add the soured cream mix and whisk in.
  • *
  • Serve with some chopped chives or around a tablespoon of grated Gouda style cheese.

 

Served in Soup Dishes by Midwinter – Spanish Garden – 1966 – 1982.

Asparagus Soup

 Asparagus officinalis was popular in Ancient Egypt, Greece and Rome.

It was called sparagus in Medieval Latin  – szparag in Polish and was known as sparrow grass in some parts of England.

Nowadays asparagus is cultivated in Western Poland – you will find both green and white asparagus for sale.

Ingredients

  • 500g fresh asparagus (green)
  • 1.5 litres of vegetable stock (can be from cube or concentrate – Marigold powder is good)
  • 1 tablespoon of butter
  • 125ml soured cream
  • 2 egg yolks
  • Salt & Pepper to taste

Method

  • Cut the tips off the asparagus spears.
  • Cut the very dried ends of the stalks off and discard.
  • Cut the stalks into several pieces.
  • To a large pan of stock add the stalks and butter and bring to the boil.
  • Turn down the heat, put a lid on the pan and simmer gently for around 10 minutes until the stalks are tender.
  • Take a little of the hot stock out of the pan.
  • In a smaller pan, poach the asparagus tips lightly in the stock so they still have a bite.
  • Add the liquid back to the pan with the stalks.
  • Take the large pan of stalks off the heat, cool slightly (to avoid hot splashes).
  • Use a stick blender or similar and purée the stalks carefully.
  • In a small dish mix the soured cream and egg yolks together.
  • Add the soured cream mixture to the puréed soup.
  • Bring back up to just before the boil and use a balloon whisk to mix it all together.
  • Season if necessary (often not needed – depends on the stock).
  • Add the asparagus tips.
  • Serve immediately making sure there are tips in each serving.

Fresh Pea Summer Soup

  • Dried peas were part of a staple diet in the Middle Ages in Europe.
  • Eating fresh and immature green peas was a more modern delicacy.
  • This soup could have only been made summer and the peas would have had to be shelled.
  • The invention of fast freezing by Clarence Birdseye, an American, in the 1920s revolutionised the way we eat foods out of season, most notably green peas.
  • In the past the vegetables would have had to be pressed several times through clothes or sieves – nowadays we have stick blenders and similar electrical cooking tools to make this easier.

Ingredients

  • 100 -150g shelled or frozen peas
  • 1 bunch of spring onions
  • ½ a large lettuce
  • 50g butter
  • 1-2 lovage or celery leaves
  • 1½ litres of vegetable stock – can be from a cube or powder
  • 125ml of soured cream
  • Chopped chives or flat-leafed parsley to garnish

Method

  • Chop white and green parts of the spring onions in small rings.
  • Gently fry in butter to soften but not to brown them.
  • Cut the lettuce into thin strands.
  • Add the lettuce and the peas to the spring onions and mix.
  • Add the lovage or celery leaves and the stock.
  • Bring to the boil and then simmer gently for up to 10 minutes until the peas are cooked.
  • Take off the heat and leave to cool a little (for safety).
  • Blend the soup until you have a thick purée.
  • Adjust the seasoning if necessary.
  • Bring back to the boil.
  • Stir in the soured cream and serve.
  • Add a dollop of soured cream to each serving.
  • Garnish each dish with chopped chives, flat-leafed parsley to garnish.

 

Served in Royal Doulton – Carnation – 1982 -1998

Green Early Summer Soup

In olden days, and even in Communist times in Poland, the only vegetables available in winter were root vegetables or preserved or bottled ones.

When sorrel leaves started to grow this marked the end of winter – a herald of spring and the start of fresh greens.

I grow sorrel in pots in my garden.

I posted a recipe for Polish sorrel soup nearly a year ago.  The following recipe does not require as much sorrel, though should you not have any sorrel at all, then use more spinach and another lemon.

Ingredients

  • 100g sorrel leaves
  • 100g of fresh spinach leaves (or use frozen)
  • ½ a head of a large lettuce
  • Juice of 1 lemon
  • 125ml soured cream
  • 2 egg yolks
  • Salt & Pepper if needed
  • *
  • Chopped hard boiled eggs – around 1 egg  per serving.

Method

  • Have the vegetable stock ready and hot in a saucepan.
  • Remove any thick stalks from the sorrel and spinach.
  • Chop the lettuce, sorrel and spinach.
  • Add them to the stock.
  • Bring to the boil and then simmer gently for around 5 minutes.
  • Take off the heat and leave to cool a little (for safety).
  • Blend the soup until you have a thick purée.
  • Adjust the seasoning if necessary.
  • Bring back to the boil.
  • In a small dish mix the soured cream with the egg yolks.
  • Take the pan off the boil and add the lemon juice
  • Stir in the soured cream mixture and then use a balloon whisk to mix it in.
  • Adjust the seasoning if needed.
  • *
  • Serve with chopped hard boiled eggs.

 

Soup plate – Royal Doulton – Burgundy – 1959-1981

Early Summer Soup

In the original recipe this was called spring soup.  I thought it a bit strange as not all the ingredients are out in spring – so I have re-named it to early summer soup.

Otherwise you could call it green leaves soup!

It is a really super soup – very tangy  with the sourness loved by Poles.

If you have the vegetable stock and some hard boiled eggs ready – then this is a very quick soup to make.

Some of the ingredients – growing in pots in my garden

It is hard to give exact amounts needed – around 500ml in volume of different leaves.

Ingredients

  • Large handfuls of sorrel
  • Large handfuls of spinach – or use frozen leaf spinach
  • Several sprigs of flat-leaved parsley
  • A stem of lovage or some celery leaves
  • 1 litre of vegetable stock – can be from a cube or concentrate.
  • 1 tablespoon of plain flour
  • 2 tablespoon of milk
  • 250ml soured cream
  • *
  • Hard boiled eggs – 1 per serving

Method

  • Have the vegetable stock ready and hot in a saucepan.
  • Remove all the leaves from the stalks.
  • Chop the leaves.
  • Add the leaves to the stock.
  • Mix the flour with the milk.
  • Add the flour mixture to the soup.
  • Mix well and simmer for 3 minutes.
  • Take the pan off the boil and stir in the soured cream.
  • Serve with a hard boiled egg chopped in half per serving.

Served in Royal Doulton – Carnation  1982- 1998

Cauliflower Soup

I have given two versions of this soup – the only difference is the way it is finished at the end – the start is the same for both.

Note

If you are not using your cauliflower immediately then it is better to store it in a cool place, not in the fridge, with the leaves still on.

Ingredients with Polish style thickening

  • 1 cauliflower
  • 1.5 litres of vegetable stock – can be from Marigold Powder
  • 2 tablespoons of potato or corn flour
  •  250ml of milk
  • 2 egg yolks
  • Salt & Pepper to taste.

Method

  • Remove all the green leaves from the cauliflower.
  • Cut the cauliflower into medium sized florets.
  • Using a large saucepan, add the cauliflower to the stock and bring to the boil.
  • Turn the heat down, put on the lid and leave to simmer for around 10 minutes – checking earlier.
  • Do not let the cauliflower cook too much – you do not want a “mush”!
  • In a small bowl mix the potato/cornflour with 125ml of the milk.
  • In another small bowl mix the egg yolks and the other 125ml of the milk.
  • Add the flour/milk mixture to the soup, stirring with a wooden spoon until it thickens.
  • Add the yolk/milk mixture to the soup and stir gently until it thickens even more.
  • Season to taste.

Ingredients with soured cream

  • 1 cauliflower
  • 1.5 litres of vegetable stock – can be from Marigold Powder
  • 200ml of soured cream
  • Salt & Pepper to taste

Method

  • Remove all the green leaves from the cauliflower.
  • Cut the cauliflower into medium sized florets.
  • Using a large saucepan, add the cauliflower to the stock and bring to the boil.
  • Turn the heat down, put on the lid and leave to simmer for around 10 minutes – checking earlier.
  • Do not let the cauliflower cook too much – you do not want a “mush”!
  • Remove from the heat and gently stir in the soured cream.
  • Adjust the seasoning to taste.

Optional

  • Serve with some chopped chives, dill or flat leaved parsley.

 

 

 

 

 

 

 

Served in Royal Doulton – Tapestry – 1966 – 1988

Carrot Variation

Coarse grate a large carrot in with the cauliflower.

This is a variation my mother often did to give an addition to the colour, as my father did not really like just white looking soups or sauces.

 

 

 

 

 

 

 

Served in Royal Doulton – Burgundy – 1959 – 1981.

 

 

 

 

 

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.

 

Kapuśniak made with Sauerkraut

In the first year of writing this blog,  I wrote a post – Poles love to eat cabbage and now as I am writing about soups I am going to write about a Polish classic – kapuśniakcabbage soup.

There are two types – ones made with fresh cabbage (written about in my previous post) and ones made with sauerkraut.

Now I am going to write about ones made with sauerkraut and these are certainly soups that have the sour taste loved by Poles.

As half a large jar is enough for each of the soups, I often freeze the other half of the sauerkraut to use at a later date.

 

Kapuśniak – Version 1

Ingredients

  • 400g sauerkraut
  • 200g smoked Polish sausage
  • 1.5 – 2 litres of vegetable stock (can be from powder or cubes)
  • 3-4 peppercorns
  • 1 bay leaf
  • 2 tablespoons of plain flour
  • 1 large onion
  • Oil for frying (originally pork fat/lard would have been used)
  • Salt & Pepper to taste
  • 1 tablespoon of granulated sugar
  • **
  • More sugar & lemon juice  to adjust the sourness might be needed at the end.

 

Method

  • Chop the sauerkraut into shorter strands.
  • Chop the sausage into small pieces.
  • Into a large pot of vegetable stock add the sauerkraut, sausage, peppercorns and bay leaf
  • Bring to the boil, then cover the pan and allow it to simmer until the sauerkraut is tender.
  • Chop the onion into small pieces and fry up till nearly charred.
  • Stir in the flour and heat till well browned.
  • Add a couple of tablespoons of soup liquid and stir to get a thick roux.
  • Add this onion mixture to the soup, mixing it in well.
  • Add the sugar.
  • Add salt and pepper if necessary.
  • You might want to adjust the sourness which will depend on the sauerkraut used.
  • I rarely add more lemon juice but sometimes add a bit more sugar.
  • The soup is supposed to be a little sour!

 

 

 

 

 

Served here in Royal Doulton – Burgundy  -1959 to 1981

Kapuśniak – Version 2

Ingredients

  • 400g sauerkraut
  • 1 onion chopped
  • 100g chopped smoked bacon
  • 2 litres of vegetable stock
  • 1 bay leaf
  • 3-4 peppercorns
  • 2 large potatoes
  • 1/2 teaspoon of caraway seeds
  • 1 – 2 tablespoons of granulated sugar
  • Salt & Pepper to taste
  • **
  • More sugar & lemon juice  to adjust the sourness might be needed at the end.

Method

  • Chop the sauerkraut into shorter strands.
  • Chop the bacon into small pieces.
  • Chop the onion into small pieces
  • Into a large pot of vegetable stock add the sauerkraut, sausage, peppercorns and bay leaf
  • Bring to the boil, then cover the pan and allow it to simmer until the sauerkraut is tender.
  • Add the caraway seeds.
  • Chop the potatoes into small to medium chunks.
  • Add the potatoes to the cooked sauerkraut and simmer gently till cooked.
  • Add the sugar.
  • Add salt and pepper if necessary.
  • You might want to adjust the sourness which will depend on the sauerkraut used.
  • I rarely add more lemon juice but sometimes add a bit more sugar.
  • The soup is supposed to be a little sour!

 

Served here in Royal Doulton – Tapestry  -1966 to 1988

 

Kapuśniak made with Fresh Cabbage

In the first year of writing this blog,  I wrote a post – Poles love to eat cabbage and now that I am writing about soups I am going to look at  a Polish classic – kapuśniak cabbage soup.

There are two types – ones made with fresh cabbage and ones made with sauerkraut.

Here I am going to write about ones made with fresh cabbage.

Kapuśniak – Version 1

Ingredients

  • 500g fresh white  or sweetheart cabbage (a small head)
  • 100g smoked bacon
  • 1.5 – 2 litres of vegetable stock (can be from powder or cubes)
  • 1 large onion
  • 1 bay leaf
  • 4 or 5 peppercorns
  • 2-3 medium sized potatoes.
  • Salt & pepper – to taste
  • Flat-leafed parsley to garnish

Method

  • With a sharp knife, shred the cabbage and then chop across to get little pieces.
  • Chop the onion into small pieces.
  • Chop the bacon into small squares.
  • Put the vegetable stock into a large pan.
  • Add the cabbage, onion, bacon, bay leaf and peppercorns.
  • Bring to the boil and then simmer, with a lid on, until the cabbage is nearly tender.
  • Peel and chop the potatoes into medium sized chunks.
  • Add the potatoes to the soup and gently simmer until the potatoes are cooked.
  • Check for seasoning.
  • Stir in a handful of chopped flat leaved parsley.
  • Serve with a little chopped flat leaved parsley on top.

Served here in Royal Doulton – Tapestry – 1966 to 1988

Note – If you want to start this in advance, make it up to adding the potatoes.

Kapuśniak – Version 2

Ingredients

  • 500g fresh white cabbage
  • A few pork ribs
  • 1.5 – 2 litres of vegetable stock (can be from powder or cubes)
  • 1 large onion
  • 3 tablespoons of tomato purée
  • Salt & pepper to taste.
  • Flat -leaved parsley to garnish

Method

  • Into a large pan put the pork ribs, peppercorns and the vegetable stock.
  • Bring to the boil, then simmer gently with the lid on until the meat is tender.
  • With a sharp knife, shred the cabbage and then chop across to get small pieces.
  • Chop the onion into small pieces.
  • Add the cabbage and onion to the pan and simmer till the cabbage is tender.
  • You might have top up with a little hot water.
  • Remove the pork ribs – these can be eaten later or as a snack for the cook!
  • Stir in the tomato puree.
  • Check for seasoning.
  • Serve with a little chopped flat leaved parsley on top.

Served here in Royal Doulton  – Burgundy – 1959 to 1981

Kapuśniak – Version 3

This is made as Version 2, after adding the tomato puree, stir in around 100ml of soured cream and mix well in.

Garnish with flat-leaved parsley.

 

Served here in Royal Doulton – Carnation – 1982  to 1998