Polish Vegetable Soup (Zupa Jarzynowa) #SoupSaturdaySwappers

 This easy and delicious soup is great as a first course for your Polish Feast or a great lunch or light dinner with a piece of crusty bread.

It's time for the Soup Saturday Swappers.......

I am hosting this first Soup Swappers of the year and since it is January and we all are conscious of wanting to take better care of ourselves I asked the others to join me in serving up Vegetable laden soups.

Let's see what they cooked up today......

• Palatable Pastime: Broccoli Cauliflower and Cheese Soup 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Chili & Herb Sweet Potato & Onion Soup 
• Sneha’s Recipe: Doi Gobhi/Yogurt Cauliflower 
• Magical Ingredients: Immune Boosting Detox Soup
• Karen’s Kitchen Stories: Mexican Vegetable Soup with Chipotles 
• A Day in the Life on the Farm: Polish Vegetable Soup

We had our daughter, Nicole and her husband, Pierre over for dinner and I decided to go Polish.  Well, actually, Frank decided we should go Polish as he had a hankering for my Hungarian Pancake which he considers Polish as I got the recipe from a Polish restaurant.

I was happy to comply because truth be told Hungarian Pancakes are one of my favorites as well.  I decided to start the meal off with Zupa Jarzynwa, a Polish Vegetable Soup.  No, the vegetables are not Polish but the soup is delicious.  The recipe calls for potatoes, celery root, parsnips, carrots and onions.  After that you can add any vegetables that you fancy.  I use it as an opportunity to clean out my fridge of all those little odds and ends of veggies, in this case mushrooms and broccoli.

What makes this different from any other vegetable soup is the addition of sour cream and mustard at the end.  It is scrumptious!!!

Soup, Vegetables, Starters

Soups

Polish

Yield: 4-6 servings

Author: Wendy Klik

Zupa Jarzynowa (Polish Vegetable Soup)

This easy and delicious soup is great as a first course for your Polish Feast or a great lunch or light dinner with a piece of crusty bread.

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 4 small yellow potatoes, diced
• 1 celery root, peeled and diced
• 1 parsnip, peeled and diced
• 1 carrot, scraped and diced
• 1 onion, diced
• 3-4 cloves of garlic, minced
• Any other vegetables you desire, I used mushrooms and broccoli
• 3-4 c. vegetable stock
• 2 T. olive oil
• salt and pepper, to taste
• 1/4 c. sour cream
• 2 T. yellow mustard

Instructions

1. Heat the oil in a large soup pot. Add the onions and garlic. Cook stirring until fragrant and onion is translucent.
2. Add the potatoes, celery root, parsnip, carrot and any additional vegetables you would like to add. Season with salt and pepper. Cook and stir for a few minutes and then cover the vegetables with the stock and cook until vegetables are tender.
3. Combine the sour cream and mustard. Remove about a cup of the broth and stir in the sour cream mixture, then slowly return it to the soup pot, stirring constantly.
4. Taste and season again, if needed.

Notes

Adapted from a recipe found at Polish Foodies.

Nutrition Facts

Calories

369.13

Fat (grams)

11

Sat. Fat (grams)

2.67

Carbs (grams)

63.28

Fiber (grams)

10.76

Net carbs

52.52

Sugar (grams)

10.05

Protein (grams)

8.38

Sodium (milligrams)

1157.37

Cholesterol (grams)

8.48

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