Description of this recipe
Zupa Jarzynowa, or Polish Vegetable Soup, is a comforting and hearty soup that celebrates the vibrant flavors of fresh vegetables. This traditional soup is a staple in Polish households, known for its simplicity, nutritional value, and customizable nature. It’s a perfect dish for any season, providing warmth in the winter and a light, refreshing meal in the summer. This recipe offers a classic take on Zupa Jarzynowa, incorporating a medley of garden vegetables simmered in a rich chicken broth and finished with a touch of creamy richness.
Why you will love this recipe
You will absolutely adore this Zupa Jarzynowa recipe for several compelling reasons. First and foremost, it is incredibly versatile. Feel free to adapt the vegetables to your personal preferences or what’s seasonally available. The soup is packed with essential vitamins and nutrients, making it a healthy and wholesome meal for the entire family. The combination of tender vegetables and creamy broth creates a satisfying and comforting texture, while the subtle blend of spices adds depth and complexity to the overall flavor profile. It’s also a fantastic way to use up leftover vegetables, reducing food waste and creating a delicious meal in the process. Furthermore, the recipe is relatively simple to prepare, making it a perfect option for busy weeknights or when you need a quick and nourishing meal. The addition of fresh herbs at the end brightens the soup, creating a vibrant and aromatic experience that tantalizes the senses. Finally, the soup is incredibly budget-friendly, utilizing inexpensive ingredients to create a filling and flavorful dish. Whether you’re a seasoned cook or a beginner, this Zupa Jarzynowa recipe is sure to become a beloved staple in your kitchen.
Ingredients:
- 2 large Carrots
- 500 gram Russet potatoes (around 3 large potatoes)
- 150 gram Green beans
- 1 cup Frozen peas
- 250 gram Cauliflower (around 1/4 head)
- 1/2 Onion
- 1 tbsp Butter
- 1/2 tbsp Extra virgin olive oil
- 1 1/2 liters seasoned Chicken broth
- 1/3 cup 18% heavy cream
- Salt and pepper to taste
- Pinch of spices – cumin, turmeric, and nutmeg
- 1 chicken bouillon cube, or maggi (optional)
- Fresh dill (or parsley)
Preparation:
Step 1: Sauté the Onion and Carrots:
Begin by selecting a large, heavy-bottomed pot. The pot should be large enough to comfortably hold all the vegetables and broth without overcrowding. Place the pot on the stove over medium heat. Add 1 tablespoon of butter and ½ tablespoon of extra virgin olive oil to the pot. Allow the butter to melt completely, and swirl it together with the olive oil. The combination of butter and olive oil adds richness and flavor to the soup while preventing the butter from burning. Add ½ finely chopped onion to the pot. Sauté the onion until it becomes translucent and softened, which should take about 3-5 minutes. Stir the onion frequently to prevent it from browning or sticking to the bottom of the pot. Once the onion is translucent, add 2 sliced carrots to the pot. Continue to sauté the carrots and onion together for another 3 minutes, stirring occasionally. This process helps to release the natural sweetness of the carrots and infuse the flavors into the base of the soup.
Step 2: Add Potatoes:
Peel 500 grams of russet potatoes (about 3 large potatoes). Dice the potatoes into bite-sized cubes, approximately ½ inch in size. Adding diced potatoes to the pot ensures even cooking and creates a pleasant texture in the soup. Add the diced potatoes to the pot with the sautéed onions and carrots. Sauté the potatoes for another 3 minutes while stirring. This step helps to lightly coat the potatoes in the butter and oil, enhancing their flavor and preventing them from becoming mushy during the cooking process. Stir the mixture occasionally to ensure even cooking.
Step 3: Cook the Soup:
Pour 1 ½ liters of seasoned chicken broth into the pot. Ensure the broth is hot to maintain the cooking temperature and speed up the process. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 5 minutes. Simmering the soup allows the flavors to meld together and the potatoes to begin to soften.
Step 4: Add Green Beans and Cauliflower:
Prepare 150 grams of green beans by trimming the ends and cutting them into 1-inch pieces. Cut 250 grams of cauliflower (about ¼ head) into small florets. These vegetables add texture and essential nutrients to the soup. Add the green beans and cauliflower florets to the pot. Season the soup with salt and freshly ground pepper to taste. Adjust the seasoning according to your preference, keeping in mind that the broth may already contain salt. Cover the pot and cook for about 15 minutes, or until the vegetables are tender. Check the tenderness of the vegetables by piercing them with a fork. If they are easily pierced, they are ready.
Step 5: Add Cream and Herbs:
Remove the soup from the heat. In a separate small bowl, temper ⅓ cup of 18% heavy cream by mixing it with a ladle of hot soup. Tempering the cream prevents it from curdling when added to the hot soup. Stir the tempered cream back into the pot, blending it gently with the vegetables and broth. Add a pinch of spices, including cumin, turmeric, and nutmeg, to the soup. These spices add warmth and depth of flavor. Mix well and season to taste with salt and pepper, adjusting the seasoning as needed. If desired, add 1 chicken bouillon cube or Maggi cube for an extra boost of flavor. Stir until the cube dissolves completely. Add chopped fresh dill, parsley, or basil to the soup. Fresh herbs brighten the flavor and add a vibrant aroma.
COOKING Rating:
Easy
Serving Suggestions:
Ladle the Zupa Jarzynowa into bowls and serve hot. Garnish with an extra sprinkle of fresh herbs. Serve with a side of crusty bread for dipping into the flavorful broth. For a heartier meal, add a dollop of sour cream or a hard-boiled egg to each bowl.
Tips:
- Use fresh, high-quality vegetables for the best flavor.
- Adjust the amount of spices to your personal preference.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- If you don’t have heavy cream, you can use milk or sour cream instead.
- Leftover soup can be stored in the refrigerator for up to 3 days.
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Nutritional Information:
(Estimated, per serving)
Calories:
Approximately 250-300 kcal
Protein:
Approximately 8-10 grams
Sodium:
Varies depending on the broth and seasoning used
Conclusion
Zupa Jarzynowa, or Polish Vegetable Soup, is a delightful and nutritious dish that brings the warmth and comfort of Polish cuisine to your table. With its vibrant medley of fresh vegetables, creamy broth, and aromatic spices, this soup is a celebration of simple ingredients and wholesome flavors. Whether you’re looking for a light and refreshing meal or a hearty and satisfying soup, Zupa Jarzynowa is a perfect choice. Its versatility allows you to customize the recipe to your personal preferences and seasonal availability, making it a dish that you can enjoy year-round. This recipe captures the essence of traditional Polish cooking, offering a blend of simplicity, flavor, and nutrition. So, gather your favorite vegetables, follow the easy steps, and savor the deliciousness of homemade Zupa Jarzynowa. Enjoy this culinary journey and experience the authentic taste of Poland in every spoonful.
Questions and Answers:
Q1: Can I use different vegetables in this soup?
A: Absolutely! One of the best things about Zupa Jarzynowa is its versatility. You can easily adapt the recipe to use whatever vegetables you have on hand or prefer. Some great additions or substitutions include zucchini, celery, parsnips, bell peppers, and spinach. Just be sure to adjust the cooking time accordingly, as some vegetables may cook faster than others.
Q2: Can I make this soup vegetarian?
A: Yes, you can easily make this soup vegetarian by using vegetable broth instead of chicken broth. Also, be sure to omit the chicken bouillon cube or Maggi cube, as these typically contain meat-based ingredients. The soup will still be incredibly flavorful and satisfying with just the vegetables and spices.
Q3: How can I make this soup thicker?
A: If you prefer a thicker soup, there are a few ways to achieve this. You can add a small amount of cornstarch or flour mixed with cold water to the soup while it’s simmering. Alternatively, you can blend a portion of the soup with an immersion blender or in a regular blender and then stir it back into the pot. This will create a creamier texture and thicken the soup naturally.
Q4: Can I freeze this soup for later?
A: Yes, Zupa Jarzynowa freezes well, making it a convenient option for meal prepping. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Be sure to leave some space in the containers to allow for expansion during freezing. The soup can be stored in the freezer for up to 2-3 months. When ready to serve, thaw the soup in the refrigerator overnight and then reheat it on the stovetop.
Q5: What’s the best way to add the cream to prevent curdling?
A: To prevent the cream from curdling when adding it to the hot soup, it’s important to temper it first. Tempering involves gradually warming the cream by mixing it with a small amount of the hot soup before adding it to the entire pot. This helps to equalize the temperature and prevent the cream from shocking and curdling. Simply take a ladle of hot soup, mix it with the cream in a separate bowl, and then stir the mixture back into the pot. This will ensure a smooth and creamy texture.
