Best 4 Polish Bread Soup Zupa Chlebowa Recipes
Polish bread soup, known as zupa chlebowa, is a traditional and comforting dish that has been enjoyed in Poland for centuries. This hearty soup is made with a flavorful broth, stale bread, and a variety of vegetables, making it a delicious and economical meal. With its rich flavor and versatility, zupa chlebowa is a staple in many Polish households and is often served during special occasions.
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AUTHENTIC POLISH PICKLE SOUP (ZUPA ORGORKOWA)
We are from Poland and this is a taste of home. It is not sour at all and tastes great with little bacon sandwiches.
Provided by baginska
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- Place chicken legs in a large pot and cover with water. Add cabbage, carrots, celery, onion, bay leaves, parsley, garlic, thyme, marjoram, salt, and black pepper.
- Cover pot and bring to a simmer over medium heat. Cook for about 1 hour. Transfer 1 cup chicken and vegetable broth to a saucepan. Heat broth and pickles over medium-low for about 15 minutes. Return pickle broth to large pot.
- Mix flour and sour cream in a bowl. Stir into soup; bring to a boil until thickened, about 5 minutes. Serve immediately.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 10.5 g, Cholesterol 67 mg, Fat 11.4 g, Fiber 3.1 g, Protein 15.7 g, SaturatedFat 3.9 g, Sodium 424.6 mg, Sugar 4.2 g
POLISH BREAD SOUP (ZUPA CHLEBOWA)
This recipe originated as a poor man's dish, but richer Poles soon caught on and began enjoying it too. The seasonings in the bread, which dissolves completely, flavor the soup. Some suggested accompaniments are several kinds of cheese, coleslaw, pickles, dark beer; and honey cake for dessert. This recipe with accompaniments makes a good late night supper, for after an event. Or an easy, economical supper anytime. The recipe was published in the Los Angeles Times several years ago.
Provided by lynnski LA
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a large pot over medium heat.
- Add bread and stir until all the butter has been absorbed.
- Stir in the beef stock, and bring to a boil over high heat.
- Cover and simmer for 30 minutes.
- Uncover and whisk well to break up the bread.
- Stir in the kielbasa slices.
- Salt to taste and add the pepper and chives.
- Heat through for a few minutes.
- Serve.
Nutrition Facts : Calories 353.2, Fat 22.5, SaturatedFat 10, Cholesterol 50.9, Sodium 2120.8, Carbohydrate 24.2, Fiber 3.2, Sugar 1, Protein 13.6
BREAD SOUP (ZUPA CHLEBOWA) (POLISH-ZWT3)
I came across this recipe while searching for ideas for ZWT3. Altho I haven't tried it yet, I thought it sounded interesting. (Chef Worldwide Recipe)
Provided by MISSIB
Categories Meat
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook butter and flour in large pot over moderate heat, stirring frequently until golden brown.
- Stir in stock, sausage, salt and pepper.
- Bring to a boil over high heat.
- Ladle soup into individual bowls.
- Float a piece of bread in each bowl.
- Top each with a poached egg.
Nutrition Facts : Calories 2628.3, Fat 263, SaturatedFat 110, Cholesterol 564.4, Sodium 695.3, Carbohydrate 20.6, Fiber 2, Sugar 1.4, Protein 41.5
PICKLE SOUP (OGóRKOWA ZUPA)
Sour flavors are common in Polish cooking, as with the subtle tang of white borscht and red borscht and with the vinegary sauerkraut found in dishes like bigos. Ogórkowa zupa fits perfectly into that tradition. There are as many variations as there are Polish cooks, but the key component - sour dill pickles - is always present. Here, the pickles are grated and gently cooked with garlic and bay leaves, then added along with their brine to a hearty blend of root vegetables in broth. In Polish households, soups usually start off most meals; the generous helping of vegetables in this version makes it a full meal. Serve with some good crusty bread, and feel free to add shredded chicken or even kielbasa if you'd like.
Provided by Kasia Pilat
Categories soups and stews
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a large pot, combine 6 cups stock with the carrots, celery root, parsnip and potatoes. The vegetables should be covered with stock, so add more as needed. Bring to a boil over high heat. Cover and reduce the heat to medium-low. Rapidly simmer until all the vegetables are fork tender, about 10 minutes. Reduce heat to low.
- While the vegetables are cooking, coarsely grate the pickles. You should have approximately 1 cup densely packed grated pickles. Melt the butter in a small frying pan over medium heat until it starts to brown. Stir in the garlic and bay leaves and cook until fragrant, about 1 minute. Add the grated pickles and reduce the heat to medium-low. Cover and cook, stirring once, until the pickles become softer, 8 to 12 minutes.
- Add the pickle mixture to the pot with the vegetables, along with 1 cup of the pickle brine. Taste, then season with salt and pepper. The soup should already be salty from the broth, pickles and their brine, so add salt carefully. Add up to 1/2 cup more brine if you want a more sour taste. Remove and discard the bay leaves.
- If using sour cream, temper the cream so it doesn't curdle: In a cup, mix the sour cream with 1 to 2 tablespoons of cold water, stirring well after each addition, then repeat with 1 to 2 tablespoons of the soup. Add the tempered cream to the pot. Bring to a simmer and heat through, about 5 minutes. Taste and adjust seasonings.
- To serve, ladle the soup into bowls. Top with chopped dill and black pepper.
Tips for Making Polish Bread Soup (Zupa Chlebowa):
- Use a good quality bread. Stale or day-old bread works well for this recipe. - Cut the bread into small cubes. This will help it to cook evenly and absorb the flavors of the soup. - Sauté the bread cubes in butter or oil until they are golden brown. This will add a nice flavor to the soup. - Use a flavorful broth. Chicken broth, beef broth, or vegetable broth can all be used. - Add your favorite vegetables to the soup. Some common additions include carrots, celery, onions, and potatoes. - Season the soup to taste. Salt, pepper, and garlic powder are all good options. - Serve the soup hot, garnished with fresh herbs or sour cream.Conclusion:
Polish bread soup (zupa chlebowa) is a delicious and hearty soup that is easy to make. It is a great way to use up leftover bread and vegetables. This soup is also very versatile, so you can easily customize it to your own taste. Whether you are looking for a quick and easy weeknight meal or a comforting soup to warm you up on a cold day, Polish bread soup is a great option.
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