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Kwaśnica – traditional sauerkraut soup, eaten in the south of Poland; Rosół – chicken noodle soup; Rumpuć – thick vegetable soup, characteristic of Wielkopolska cuisine; Solnik – salty water-based soup; Zupa borowikowa – boletus mushroom soup; Zupa buraczkowa – red beetroot soup with potatoes, similar to traditional Barszcz
Sorrel soup usually includes further ingredients such as egg yolks or whole eggs (hard-boiled or scrambled), potatoes, carrots, parsley root, and rice. [1] [3] [12] A variety of Ukrainian green borscht also includes beetroot. [11] In Polish, Ukrainian, Belarusian, and Russian cuisines, sorrel soup may be prepared using any kind of broth instead ...
Polish cuisine is rich in meat, especially pork, chicken and game, in addition to a wide range of vegetables, spices, fungi and mushrooms, and herbs. [1] It is also characterised by its use of various kinds of pasta, cereals, kasha and pulses. [2] In general, Polish cuisine makes extensive use of butter, cream, eggs, and seasoning.
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A soup thickened with Egusi, the culinary name for various types of seeds from gourd plants, like melon and squash. Ezogelin soup: Turkey: Chunky Savory soup made by red lentil, bulgur, onion, garlic, salt, olive oil, black pepper, hot pepper and peppermint Escudella: Spain Stew A traditional Catalan meat and vegetable stew and soup. Typically ...
Sour cereal soup is a Slavic traditional soup made with various types of cereals such as rye, wheat and oats, which are fermented to create a sourdough-like soup base and stirred into a pot of stock which may or may not contain meat such as boiled sausage and bacon, along with other ingredients such as hard-boiled eggs, potatoes and dried mushrooms.
Cabbage soup may refer to any of the variety of soups based on various cabbages, or on sauerkraut and known under different names in national cuisines. Often it is a vegetable soup , with lentils, peas or beans in place of the meat.
Borscht (English: / ˈ b ɔːr ʃ t / ⓘ) is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe and Northern Asia.In English, the word borscht is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color.