I went to Poland in death of winter. Good thing Poland is full of warm and tasty soups to sustain.
At Gospoda Poleca, I had bigos, full of sauerkraut and all matters of meat. The version I had was really salty. I did have bland bread to cut the saltiness. Hurm.
But things got better from there.
The next day, I chomped down on some yummy sour cabbage soup with ham at Ceprownia. This is what I'm talking about. Sour, savory, and hearty.
Sour is good. I was so enamored by this next sour soup that I had it twice.
At Gospoda Poleca, I had bigos, full of sauerkraut and all matters of meat. The version I had was really salty. I did have bland bread to cut the saltiness. Hurm.
But things got better from there.
The next day, I chomped down on some yummy sour cabbage soup with ham at Ceprownia. This is what I'm talking about. Sour, savory, and hearty.
Sour is good. I was so enamored by this next sour soup that I had it twice.
According to wikipedia, zurek is a sour rye soup with potatoes, sausages, and hard boiled eggs. What exactly sour rye is, I have no idea. But I loved the slightly murky texture of the soup, made even better by dunking bread in it.
Speaking of murky, one of my favorite soups was a hearty tripe soup at Pod Mesalką Restauracja.
The tripe was tender and clean flavored. It was fully of tasty herby flavor. I would totally eat an entire pot of this.
At the same restaurant on a different night, I sampled another soup.
It was like a Polish version of wonton soup. Meat dumplings in thin wrappers, soaked in beefy goodness of the broth.
A similar broth was used for a chicken noodle soup I had at Restauracja Delicja Polska.
It was a clean and simple soup, perfect to warm up with after walking around in the cold. Soup does a body good.
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