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Comforting rosół is a traditional meat soup. Even though the chicken version, called rosół z kury, is the most famous variety–beef, veal, turkey, or mixed meat broths are also quite frequently prepared throughout the country.
Pork should never be used since it results in an opaque broth. Rosół is usually made with meat that is left on the bone, which contributes to the overall taste. The meat is cooked in cold water with a variety of vegetables such as carrots, celery, and mushrooms.
VARIATIONS OF Rosół
MOST ICONIC Rosół
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Żurek is a traditional soup characterized by its distinctively sour taste, which comes from sour leavening, or the fermentation of bread and rye flour. The soup also contains meats such as sausages, bacon, or ham, and vegetables such as potatoes and mushrooms.
Although it is extremely popular throughout Poland, each region has its own version of the dish. It is sometimes served in an edible bowl made of bread, when it is common to add halves of hard-boiled eggs on top of the soup as garnish. Żurek is traditionally prepared and consumed during Easter.
MOST ICONIC Żurek
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This clear and hearty chicken broth is one of the most traditional Polish soups. Usually prepared with meat left on the bone, it can incorporate various diced root vegetables and different types of noodles. The recipes for rosół z kury are typically passed down through generations.
This labor-intensive soup is traditionally associated with festive weekend meals and various special occasions. It is recommended to serve the soup as an appetizer while still hot, and to garnish it with generous amounts of freshly chopped parsley.
Zupa borowikowa is a flavorful Polish soup with borowik mushrooms, also known as the king of forest mushrooms. The soup is beloved throughout Poland and is often served on Christmas Eve. Apart from the fresh version, the soup is so popular that it can also be bought in commercially made packages with noodles.
Borscht is a popular beet soup found in many Central and Eastern European countries. Although the most common Polish version is a thick borscht prepared with beetroot and various root vegetables, the unique Polish version comes in the form of a clear strained broth.
This dish is known as barszcz czysty czerwony and its base is usually fermented beet juice, also known as kvass, or stock that includes beetroot juice together with lemon juice or vinegar. The broth is strained and it can be served cold or warm, as well as in bowls or mugs.
Zalewajka is a rustic Polish soup originating from Radomsko and dating back to the 19th century. The soup is made with a combination of garlic, potatoes, white sausages, bacon, onions, marjoram, bay leaves, dried mushrooms, butter, oil, flour, sour cream, and zurek – a mix of flour, salt, garlic, rye bread, and water.
In the past, zalewajka was traditionally prepared for farmers working in the fields, but nowadays it's a hearty and nourishing soup prepared throughout the year. It's recommended to serve the soup with bread on the side.
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These hearty mushroom soups appear in numerous adaptations throughout Poland. Although there is no universal recipe, most varieties are prepared with meat or vegetable stock and usually have an accentuated mushroom flavor, creamy texture, and often incorporate diced mushrooms, cream, and traditional kluski noodles.
Whether these soups are enjoyed as a simple everyday dish or as a part of a more festive meal, they remain a valuable part of traditional Polish cuisine.
This popular sauerkraut soup is one of the traditional Polish dishes originating from the country's mountainous region, and it is often associated with the town Żywiec. Since it is prepared with fermented sauerkraut juice and smoked meat, it has a rich, smoky flavor, and is usually quite sour.
Unlike kapuśniak, a similar sauerkraut soup, kwaśnica does not include any root vegetables. The soup is traditionally served as a nutritious main course, and it is recommended to pair it with bread or potatoes on the side.
This flavorful tomato soup is one of the classic dishes of traditional Polish cuisine. It is usually prepared with a combination of fresh tomatoes or tomato paste and various meat or vegetable broths. Often seasoned with fresh herbs and spices, this hearty soup is usually combined with pasta, rice, or traditional dumplings known as kluski.
The soup is always served hot, and it is traditionally enjoyed as a filling appetizer.
MAIN INGREDIENTS
Traditional Polish cucumber soup consists of grated pickled cucumbers, diced potatoes, a variety of root vegetables, and numerous fresh herbs and spices. The soup is usually blended with a flavorful meat broth, and it is sometimes thickened with flour and sour cream.
It is recommended to serve the soup hot alongside buttered slices of rye bread.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 26 Polish Soups” list until February 13, 2025, 4,140 ratings were recorded, of which 2,965 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.