ReceptnaptárZupa jarzynowa (Polish vegetable soup)
Zupa jarzynowa is the light soup of the Polish summer: potatoes, cauliflower, green beans, peas and root vegetables with sour cream and fresh dill. It is a common dish in canteens and at home, it is child-friendly, and it can be made with all sorts of vegetables. It comes together easily from whatever is left in the fridge, which makes it one of the most practical soups in any household.
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Ingredients
Method
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- Bring the stock to the boil, add the carrots, parsley root, celeriac and leek and cook for 10 minutes.
- Add the potatoes, cauliflower and green beans and cook for another 15 minutes.
- Add the peas for the last 5 minutes; season.
- Mix the sour cream with a ladleful of soup, add to the pot and stir in the dill.
- It keeps 3 days in a soup container; reheat covered in the microwave on medium for 3-4 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Add the vegetables according to their cooking times, as the recipe says, so that the peas and cauliflower do not fall apart.
- Add the dill at the end, because long cooking destroys its fresh aroma and colour.
- Thin the sour cream with a ladleful of soup, so that it does not turn lumpy and the soup stays beautifully silky.
Frequently asked questions
Can I use frozen vegetables?
Yes, frozen mixed vegetables work well, but cook them for a shorter time. This is especially convenient in winter, and the soup still tastes fresh.
Can it be made without sour cream?
Yes, it then becomes a light, clear vegetable soup. A little olive oil or lemon juice added when serving gives it extra flavour.
Similar recipes
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- Potage Parmentier (cream of leek and potato soup) · French
- Zupa kalafiorowa (Polish cauliflower soup with dill) · Polish
- Gemüseeintopf mit Würstchen (vegetable stew with sausages) · German
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- Grochówka (Polish split pea soup with smoked sausage)
- Barszcz with white beans (Polish beetroot soup)
- Polish potato soup with carrots (zupa ziemniaczana)
- Żurek (Polish sour rye soup)
- Red beetroot soup (barszcz)
- Cold beetroot and kefir soup with dill (chłodnik litewski)
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