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Kartoflanka – potato soup [1] Kiszczonka – traditional dish from Greater Poland, consists of black pudding, flour, milk and spices. Krupnik – barley soup with chicken, beef, carrots or vegetable broth; Kwaśnica – traditional sauerkraut soup, eaten in the south of Poland; Rosół – chicken noodle soup
Rosół (Polish: ⓘ) is a traditional Polish soup based primarily on meat broth. Its most popular variety is the rosół z kury, or clear chicken soup. It is commonly served with capellini pasta (polish makaron nitki). A vegetarian version can be made, substituting meat with oil or butter.
A traditional Polish dinner is composed of three courses, beginning with a soup like the popular rosół broth or tomato soup. In restaurants, soups are followed by an appetizer such as herring (prepared with either cream, oil, or in aspic ), or other cured meats and chopped raw vegetable salads.
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Flaki (Polish: ⓘ) or flaczki ([ˈflat͡ʂki] ⓘ) is a traditional Polish tripe stew.It is one of the many Polish soups, which represent an important part of Polish cuisine. [1] [2] Along with bigos, żurek, and pierogi, it is one of the most notable specialities in Polish cuisine.
The traditional green cabbage we are all so familiar with is the perfect addition to soups because it can cook down but still retain its shape and flavor. Most recipes you find for cabbage soup ...
Thanks to fresh green beans, an easy homemade cream sauce and crispy onion topping, this green bean casserole recipe is healthier and more delicious than traditional recipes that use canned soup ...
Main ingredients of the soup is bread sourdough, water, sausages and onion slices. Also added are wheat flour, sour cream and potatoes. [3] The potatoes are peeled, cut into small cubes, then put into water and boiled. Sliced sausages and chopped onion are fried on the pan. When the potatoes are almost boiled, sausage and bread sourdough are added.
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