Many traditional Polish dishes fell into oblivion over time, although they remained on tables in various regions of the country for many years. In the Greater Poland Voivodeship and Silesia, parzybroda soup was particularly popular. Many people are convinced by its slightly surprising name, while others are convinced by its satiety and taste. There is no doubt that it is warming soup, perfect for colder days and definitely worth attention, especially in winter.
Older generations have certainly heard of Parzybroda soup many times, but today it is relatively rarely talked about. It’s time to change that because it is an old Polish dish, full of nutritional value and taste, that can be easily prepared with available ingredients.
In 2009, the parzybroda soup was introduced included in the list of traditional products in the category “Ready meals and dishes in the Greater Poland Voivodeship”which best proves its unique character and culinary heritage.
It is traditional one-pot soup, based on cabbage and potatoes. Her trademark is large pieces of cabbage cut into thick stripsas well as the presence of other vegetables, meat, and sometimes also mushrooms. Thanks to this the soup is heartywarming and very filling, i.e.
However, the most intriguing thing about this soup is its name “parzybroda”. It seems quite obvious, because according to many folk tales came from long and hot strips of cabbagethat could “burn your beard” while eating, especially in a hurry.
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Parzybroda soup means simplicity of ingredients, but at the same time maximum taste and a large dose of health. After all, cabbage is a valuable source of many vitamins and minerals, as well as fiber. Combined with other ingredients provides the body with many nutritional values, which are extremely valuable, especially in winter.
This soup supports immunity and better digestion, and also has a warming effect, so it will be perfect for dinner on a cold day. Depending on the region, parzybroda soup may have different additions, but you will prepare it with the following ingredients:
- 1 kg of young cabbage
- 6-7 potatoes
- 3 medium carrots
- Onion
- 500 g bacon or sausage (you can skip it and make a meatless version)
- 3 bay leaves
- A few grains of allspice
- Caraway seed
- Salt and pepper
Preparation method:
- Cut the cabbage into thick strips and throw it into a large pot of boiling water. Cook for several minutes until the cabbage softens and strain it.
- Peel and cut the potatoes into cubes. Put them in a pot of cold water along with the cabbage. Add allspice, bay leaves, grated carrot and glazed onion. Also add meat.
- Season with cumin, salt and pepper. Cook over low heat until the potatoes are soft. Finally, you can crush them. Serve hot, but Be careful not to burn your beard. Enjoy your meal!
