Poland
Barszcz Biały
A Polish white borscht made from fermented wheat flour starter (instead of rye), with sausage, bacon, and egg. Similar to żurek but milder, served at Easter.
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Poland
Barszcz Czerwony
Polish clear red beetroot soup, tangy and slightly sweet, served with uszka dumplings on Christmas Eve or with a hard-boiled egg. A national staple.
Poland
Barszcz Ukraiński
A Polish version of Ukrainian borscht: a hearty beet soup with beans, cabbage, and meat, thicker and creamier than clear barszcz. A filling, savory soup.
Poland
Chłodnik
A Polish cold beet soup of young beets, cucumbers, dill, and kefir or buttermilk, served chilled with a halved egg. A refreshing summer soup, tangy and pink.
Poland
Czernina
Duck-blood soup.
Warsaw, Poland
Flaki
A Polish tripe soup of beef tripe, vegetables, and spices (marjoram, nutmeg, ginger), simmered until tender. A hearty, rustic soup, especially popular in Warsaw.
Poland
Grochówka
A Polish split pea soup with smoked pork, bacon, and vegetables, hearty and thick. A rustic, filling soup, especially popular in the army and countryside.
Poland
Kapuśniak
A Polish sauerkraut soup with smoked pork ribs, bacon, potatoes, and marjoram, tangy and hearty. A fall and winter classic, served with bread.
Poland
Krupnik
A Polish barley soup with meat, vegetables, and mushrooms, hearty and thick. A rustic, filling winter soup, served with bread, a home-cooked classic.
Lesser Poland, Poland
Kwaśnica
A highland (Podhale) sauerkraut soup with smoked ribs, bacon, and potatoes, tangy and hearty. A Tatra mountain specialty, served with bread, warming and sour.
Poland
Parzybroda
Parzybroda is a soup from Kielce, rooted in local cooking tradition.
Poland
Rosół
The queen of Polish soups: a clear, golden chicken (or hen) broth simmered for hours with vegetables and herbs. Served with fine egg noodles, a Sunday and wedding classic.
Silesia, Poland
Siemieniotka
A Silesian flaxseed soup, made from ground flaxseeds, milk, and potatoes, a regional specialty. A rustic, earthy, creamy soup, a Silesian tradition, served warm with bread.
Poland
Uszka
Tiny Polish dumplings ('little ears') filled with mushrooms and onions, served in clear borscht (barszcz) on Christmas Eve. A Wigilia staple, small and savory.
Silesia, Poland
Wodzionka
Wodzionka is a soup from Silesian Voivodeship, rooted in local cooking tradition.
Poland
Zalewajka
Zalewajka is a soup from Radomsko, rooted in local cooking tradition.
Poland
Zupa Chłopska
'Peasant's soup': a rustic Polish soup of smoked pork, potatoes, carrots, and leeks in a hearty broth. A filling, savory countryside soup, served with bread.
Poland
Zupa Dziadowska
'Beggar's soup': a rustic highland soup of whatever vegetables and grains are at hand, simmered with meat or mushrooms. A poor-man's dish, hearty and simple.
Poland
Zupa Grzybowa
Polish mushroom soup of dried forest mushrooms (porcini), cream, and noodles, earthy and aromatic. A Christmas Eve and autumn classic, rich and savory.
Poland
Zupa Migdalowa
Christmas almond soup.
Poland
Zupa Ogórkowa
Polish sour cucumber soup made with pickled cucumbers (ogórki kiszone), potatoes, and carrots in a meat broth. Tangy, hearty, and savory, a winter staple.
Poland
Zupa Pomidorowa
Polish tomato soup, made from tomato paste or fresh tomatoes with a meat broth base, served with rice or noodles. A childhood and home-cooked classic, creamy and tangy.
Poland
Zupa Szczawiowa
Sorrel soup.
Poland
Żurek
A traditional Polish sour rye soup made from fermented rye flour starter (zakwas), with sausage, bacon, potatoes, and hard-boiled egg. Served in a bread bowl, especially at Easter.