Warming soups are something worth making in winter. We should make one of them right after Christmas or New Year’s Eve to use up what’s left in the fridge. Thanks to this, we will prepare a delicious, aromatic and filling dinner, perfect for frosty days. This is the recipe proposed by Ewa Wachowicz, using proven, traditional inspirations.
A dish that warms you up but also arouses curiosity is forshmak. The name of the soup comes from German and comes from the word “Vorschmack” or “Vorgeschmack”, which means “foretaste” or “appetizer”.
This is associated with using leftovers after various types of celebrations, such as weddings, family gatherings or Christmas. This dish is a great way to do that do not waste vegetables, various types of cold meats or roasts left in the fridge.
Over time, the recipe was modified and tomato puree, fried onion and other ingredients were added to it, making it the dish gained even better taste and aroma. Currently, forszmak has many regional versions, which means that both its taste and consistency differ in different parts of Poland.
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If you want to prepare a delicious forszmak that will warm you up on cold days, it is worth using the recipe proposed by . Thanks to this, we will use leftovers from the holidays and create a tasty, aromatic soup that will warm us during low temperatures. To make it we will need:
- 250 g smoked bacon,
- 500 g of cold meats left over from Christmas,
- 1.5 l of broth or water,
- 1 red pepper,
- 1 onion,
- 6 mushrooms,
- 1 teaspoon of sweet pepper,
- a few grains of allspice,
- 1 teaspoon of marjoram,
- 4 pickled cucumbers,
- 2 tablespoons of tomato puree,
- 2 bay leaves,
- 1 slice of lemon,
- sun,
- pepper,
- parsley.
Start preparing the soup by cutting the bacon into cubes. Place it in a pot and fry until the fat melts. Then add the remaining meats from the holidays, e.g. ham, roast or sausage, and fry for a while. We also add diced onion and pepper and finely chopped mushrooms.
Pour water or broth over everything, cover and cook for about 15-20 minutes. After this time, add chopped cucumbers, lemon and tomato puree to the soup. Simmer covered for a few minutes and finally season with salt and pepper. Sprinkle the soup with parsley. We can serve it with bread.
