Poles are passionate soup eaters. Most of their soups originate froma distant past: some Polish soups have even been mentioned in ancient French cookbooks such as Escoffier's or Ali-Bab's publications.
Households and eateries serve them in a traditional, rural version. They consist of meat (or sometimes vegetable) broth, pieces of meat, sausages, vegetables, hard boiled eggs, noodles or cereals and contrast with the creams, “veloutés” or “moulinés” more common in the south of Europe. Some renowned chefs, like for example Wojciech Modest Amaro, whose restaurant received the first Michelin Star in Poland, transform traditional soups into modernist dishes.
Households and eateries serve them in a traditional, rural version. They consist of meat (or sometimes vegetable) broth, pieces of meat, sausages, vegetables, hard boiled eggs, noodles or cereals and contrast with the creams, “veloutés” or “moulinés” more common in the south of Europe. Some renowned chefs, like for example Wojciech Modest Amaro, whose restaurant received the first Michelin Star in Poland, transform traditional soups into modernist dishes.
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