In Polish cuisine, soups and stews play a central role. They are not only appetizers but often complete, hearty meals. Served in soup & stew bowls from Polish Pottery, these dishes shine with flavor and authenticity.

• Żurek – a sour rye soup made with homemade sourdough starter, sausage, and egg

• Barszcz – a clear beetroot soup, often enjoyed with small mushroom dumplings (Uszka)

• Bigos – the famous Polish sauerkraut stew with meats, mushrooms, and spices, slow-cooked for deep, rich flavor

Every recipe is prepared with the best organic ingredients, fresh herbs, and time-honored techniques – ideal for showcasing in robust yet elegant Polish Pottery.

 Recipes (for 4 servings, organic ingredients only)

1. Żurek – Polish Sourdough Soup

Ingredients:

• 200 g organic rye flour (for sourdough starter)

• 1 l water

• 2 cloves organic garlic

• 200 g organic smoked sausage (e.g. Kielbasa)

• 100 g organic bacon

• 1 organic onion

• 2 l organic vegetable or chicken broth

• 4 organic eggs (hard-boiled)

• Marjoram, bay leaf, salt, pepper

Preparation:

1. Sourdough starter: Mix rye flour, water, and garlic. Leave to ferment for 3–4 days at room temperature.

2. Dice bacon and onion, sauté in a pot.

3. Add broth, strain the starter and stir it in.

4. Slice sausage, add to pot, simmer 20 minutes.

5. Season with marjoram, bay leaf, salt, pepper.

6. Serve in bowls with halved eggs.

 Drink pairing: Vodka Żubrówka Biała, Beer Żywiec Jasne

2. Barszcz – Polish Beetroot Soup

Ingredients:

• 500 g organic beets

• 2 organic carrots

• 1 organic parsley root

• 1 organic onion

• 2 cloves organic garlic

• 1.5 l organic vegetable broth

• 2 tbsp organic apple cider vinegar

• 1 bay leaf, salt, pepper

• Optional: small mushroom dumplings (Uszka)

Preparation:

1. Peel and chop beets. Cook with carrots, parsley root, onion, garlic in broth for 45 min.

2. Season with vinegar, salt, pepper, bay leaf.

3. Strain soup, serve clear.

4. Optionally add Uszka dumplings.

 Drink pairing: Vodka Belvedere, Beer Okocim Jasne Pełne

3. Bigos – Polish Hunter’s Stew

Ingredients:

• 500 g organic sauerkraut

• 300 g fresh organic white cabbage

• 300 g organic pork

• 200 g organic beef

• 200 g organic smoked sausage

• 100 g organic bacon

• 1 organic onion

• 200 g organic wild mushrooms

• 200 ml organic red wine

• 2 l organic meat broth

• Bay leaf, allspice, caraway, salt, pepper

Preparation:

1. Dice meat and bacon, brown lightly.

2. Add onion and mushrooms, sauté briefly.

3. Stir in sauerkraut and cabbage.

4. Add broth and red wine.

5. Season with bay leaf, allspice, caraway.

6. Simmer at low heat for 2–3 hours.

 Drink pairing: Vodka Chopin Rye, Beer Tyskie Gronie