Polish Vegetable Soup

Polish Vegetable Soup, or Zupa Warzywna, is a comforting and hearty dish that embodies the essence of traditional Polish cooking. Packed with vibrant, fresh vegetables and rich flavors, this soup is perfect for warming you up on a chilly day.

Whether you’re seeking a light, healthy meal or a satisfying bowl to share with loved ones, Polish Vegetable Soup is an excellent choice.

In this recipe, I’ll guide you through the steps to create a wholesome, nourishing bowl of soup that highlights the simple yet delicious flavors of Poland’s culinary heritage. Let’s dive into the ingredients and the process to bring this delicious dish to your table!

How To Make Polish Vegetable Soup?

Recipe Overview

Preparation Time: 20 minutes​

Cooking Time: 40 minutes​

Total Time: 1 hour​

Course: Soup​

Cuisine: Polish​

Yield: 6 servings​

Equipment Needed

• Large pot​
• Cutting board​
• Knife​
• Wooden spoon​
• Measuring cups and spoons​

Ingredients

• 2 tablespoons olive oil or butter​
• 1 onion, diced​
• 2 cloves garlic, minced​
• 3 carrots, peeled and sliced​
• 2 parsnips, peeled and sliced​
• 1 celery root (celeriac), peeled and diced​
• 3 potatoes, peeled and diced​
• 1 cup green beans, trimmed and cut into 1-inch pieces​
• 1 cup cauliflower florets​
• 6 cups vegetable or chicken broth​
• 1 bay leaf​
• Salt and pepper, to taste​
• 1/2 cup sour cream (optional)​
• 2 tablespoons fresh dill or parsley, chopped

Instructions

Sauté The Aromatics

Heat the olive oil or butter in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent and fragrant, about 3-4 minutes.​

Add Root Vegetables

Incorporate the sliced carrots, parsnips, and diced celery root into the pot. Stir well to combine with the aromatics, and cook for an additional 5 minutes, allowing the vegetables to slightly soften.​

Introduce Potatoes And Broth

Add the diced potatoes to the pot, followed by the vegetable or chicken broth. Drop in the bay leaf, and season with salt and pepper to your preference. Bring the mixture to a boil, then reduce the heat to low, covering the pot and letting it simmer for 15 minutes.​

Add Remaining Vegetables

After the potatoes have softened, add the green beans and cauliflower florets to the pot. Continue to simmer the soup for another 10 minutes, or until all vegetables reach desired tenderness.​

Finish With Herbs And Cream

Remove the bay leaf from the soup. If using, stir in the sour cream to add richness. Sprinkle the freshly chopped dill or parsley into the pot, stirring to combine. Adjust seasoning with additional salt and pepper if needed.​

Nutrition Facts Of Polish Vegetable Soup

• Calories: 180​
• Total Fat: 5 g​
• Saturated Fat: 2 g​
• Cholesterol: 10 mg​
• Sodium: 600 mg​
• Total Carbohydrates: 30 g​
• Dietary Fiber: 6 g​
• Sugars: 8 g​
• Protein: 5 g​

Note: Nutritional values are approximate and may vary based on specific ingredients used.

Serving Suggestions Of Polish Vegetable Soup

Serve this hearty Polish Vegetable Soup hot, accompanied by slices of crusty rye bread or a warm baguette.

For an authentic Polish experience, pair the soup with a side of pickled cucumbers, which add a tangy contrast to the rich flavors of the soup.​

Tips And Variations Of Polish Vegetable Soup

Protein Addition: For a more filling meal, consider adding cooked chicken or sausage slices to the soup during the final simmering stage.​

Vegetable Variations: Feel free to incorporate other vegetables such as leeks, kohlrabi, or peas, depending on availability and preference.​

Cream Alternative: If you prefer a lighter version, omit the sour cream or substitute it with a plant-based alternative for a dairy-free option.​

Herb Choices: While dill and parsley are traditional, thyme or marjoram can also be used to impart different flavor profiles.​

Health Benefits Of Polish Vegetable Soup

This Polish Vegetable Soup is not only delicious but also offers numerous health benefits:​

Rich In Vitamins And Minerals: The variety of vegetables provides essential nutrients, including vitamins A and C, potassium, and folate.​

High In Fiber: Ingredients like carrots, parsnips, and potatoes contribute dietary fiber, aiding in digestion and promoting a feeling of fullness.​

Low In Calories: With a modest calorie count per serving, this soup is a great option for those managing their caloric intake.​

Supports Immune Health: The inclusion of garlic and onions offers compounds that may boost immune function.​

Conclusion

Polish vegetable soup is a hearty, flavorful dish that brings the warmth of traditional Eastern European cooking to your table. Packed with a variety of fresh vegetables and seasoned with aromatic herbs, this soup is both nourishing and comforting.

Whether you’re enjoying it as a light meal or as a starter to a larger feast, its wholesome ingredients and savory broth make it a perfect choice for any occasion. I hope you enjoy making and sharing this recipe as much as I do!

Polish Vegetable Soup

Shika

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Soup

Cuisine Polish​

Servings 6

Calories 180 kcal

Equipment

• Large pot
• Cutting board
• Knife
• Wooden spoon
• Measuring cups and spoons

Ingredients

  

• 2 tablespoons olive oil or butter​
• 1 onion diced​
• 2 cloves garlic minced​
• 3 carrots peeled and sliced​
• 2 parsnips peeled and sliced​
• 1 celery root celeriac, peeled and diced​
• 3 potatoes peeled and diced​
• 1 cup green beans trimmed and cut into 1-inch pieces​
• 1 cup cauliflower florets​
• 6 cups vegetable or chicken broth​
• 1 bay leaf​
• Salt and pepper to taste​
• 1/2 cup sour cream optional​
• 2 tablespoons fresh dill or parsley chopped

Instructions

 

Sauté The Aromatics

• Heat the olive oil or butter in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent and fragrant, about 3-4 minutes.​

Add Root Vegetables

• Incorporate the sliced carrots, parsnips, and diced celery root into the pot. Stir well to combine with the aromatics, and cook for an additional 5 minutes, allowing the vegetables to slightly soften.​

Introduce Potatoes And Broth

• Add the diced potatoes to the pot, followed by the vegetable or chicken broth. Drop in the bay leaf, and season with salt and pepper to your preference. Bring the mixture to a boil, then reduce the heat to low, covering the pot and letting it simmer for 15 minutes.​

Add Remaining Vegetables

• After the potatoes have softened, add the green beans and cauliflower florets to the pot. Continue to simmer the soup for another 10 minutes, or until all vegetables reach desired tenderness.​

Finish With Herbs And Cream

• Remove the bay leaf from the soup. If using, stir in the sour cream to add richness. Sprinkle the freshly chopped dill or parsley into the pot, stirring to combine. Adjust seasoning with additional salt and pepper if needed.​

Keyword Polish Vegetable Soup

Shika

Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.