Polish Soup recipe
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This Polish winter comfort food recipe, adapted from "At Hanka's Table" by Hanka Sawka, was kindly shared by Eva Tumiel-Kozak. She's executive director of the Polish Cultural Council, which makes it its mission to "showcase the best in the Polish arts and sciences and promote unity among the region's Polish-American community" (polishculturalcouncil.org).
The group will hold its Ostatki, or Winter White Party, at 7:30 p.m. Feb. 21 at the Pittsburgh Center for the Arts in Shadyside. The party include a Polish culinary table, a vodka tasting, live music and vodka raffle. Tickets are about $60. For more information and for placing your name on the invitation list, call 412-871-3347.
- 1 to 2 dried mushrooms (imported ones are available at S&D Polish Deli)
- 6 cups homemade stock, or stock of your choice
- 1â?„2 cup barley, washed
- Salt and freshly ground pepper to taste
- 1 clove garlic, chopped (optional)
- 3 medium potatoes, scrubbed
- 1 tablespoon chopped fresh flat-leaf parsley
Soak the mushrooms in water for 30 minutes before use.
Place the stock in a pot over high heat and add the barley, mushrooms, salt and pepper, and chopped garlic.
When the stock starts to boil, reduce the heat to low and simmer approximately 1 hour.
Peel and dice potatoes and add them to the pot 15 minutes before the end.
Serve with lots of parsley, sprinkled on top.
-- Adapted from "At Hanka's Table" by Hanka Sawka (Lake Isle, 2004)
First Published January 15, 2009 12:00 am