Polish Vegetable Soup

One of the guys I work with is married to a woman from Poland who makes wonderful soups.  He often brings them into the office and the smells just kill me.  He always offers some up for me to try and I am constantly blown away by their appreciation for simple vegetable and herb flavors.  This is my attempt at recreating of one of those soups.  Dill is a very prominent herb for the Polish palette so that features prominently…if you don’t care for dill, this is not a soup for you.

This could easily have chicken and noodles added to it but personally, I really think it stands out as a straight up vegetable soup.   Below you will see I have served it with an “egg in a basket” because everything is better when accompanied by an egg.

Polish Vegetable Soup

  • 8 sprigs fresh flat leaf parsley plus ¼ cup chopped
  • 8 sprigs fresh thyme
  • 3 bay leaves
  • 1 tablespoon olive oil
  • 3 large leeks, green tops removed, white and light green parts cut into ½ inch slices and thoroughly rinsed
  • 3 carrots, peeled and cut into ¼ inch rounds
  • 4-5 celery ribs including leaves, cut into 1/4-inch pieces
  • ½ cup dry white wine
  • 2 tablespoons soy sauce
  • 5 cups water
  • 5 cups or vegetable or chicken broth
  • 4 garlic cloves, minced
  • 3 Yukon Gold potatoes, peeled and cut into ½ inch pieces
  • 1 turnip, peeled and cut into ½ inch pieces
  • ½ head of green cabbage chopped
  • 1 cup frozen peas
  • 1 cup of fresh dill, minced
  • Salt and pepper

Put the tablespoon of olive oil in a large dutch oven over medium-high heat.  Add the celery, carrots, leeks, wine, soy sauce, and 2 teaspoons of both salt and pepper.  Cook until half of the liquid has evaporated and the celery is softened (about 10-15 minutes).

Using kitchen twine, tie together the parsley and thyme.  Add water, broth, herb bundle, bay leaves and garlic.  Increase heat to high and bring to boil.  Reduce heat to medium-low and simmer, partially covered, for about 30 minutes.

Add potatoes, turnip, and cabbage and bring the pot back to simmer for about an hour.  Add in peas, dill, and chopped parsley then add salt and pepper to taste (don’t be shy as this is a lot of vegetables to season).

Serves 6-8


2 thoughts on “Polish Vegetable Soup

  1. Heather says:

    I will be making this tomorrow. mm-hm. Thank you!

  2. nicole says:

    YUM! Looks incredible Matt – as usual! xo

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