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8 Polish Soups Not to Miss
Courtesy of Joymaster/Wikipedia
On a recent trip to Krakow—in the dead of winter—I was on a self-imposed mission to explore Polish soups. Not the jazzed-up modern versions that often taste so flat and commercial, but the local ones prepared in the traditional way. The soups you encounter in the small towns and villages many outsiders never get to, the kind that take you straight to the warm, comforting soul of Polish cuisine. The results of my soup-scoping mission? These eight soups that are must-eats for anyone interested in Polish food—or anyone who’s a soup-foodie (soupie?) like me.
Zurek (Sour Rye Soup)
This is probably the first Polish soup you’ll hear of. Zurek (also called zur) has a distinctive sour taste—not a lemon-sour taste, but one that’s more delicate (though it can sometimes be a bit stronger depending on who's cooking). The flavor comes from the fermented rye flour and bread crumbs used to prepare this soup. It’s often garnished with potatoes, kielbasa (sausages), and one or two slices of egg.
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