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–+ servings

Zupa Jarzynowa - Polish Vegetable Soup

Sylwia Vaclavek
Zupa Jarzynowa, a comforting Polish vegetable soup, is filled with hearty vegetables, smoky ham hock, and a creamy touch. Make it today.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Soup
Cuisine Polish
Servings 8
Calories 281 kcal

Equipment

  • large soup pot
  • cutting board
  • chef's knife
  • vegetable peeler
  • wooden spoon, ladle
  • measuring spoons
  • Tongs or fork for the ham hock

Ingredients
 
 

For the broth

  • 6 cups chicken broth
  • 1 ham hock
  • 2 bay leaves
  • 5 allspice berries

Vegetables

  • 2 tbsps butter or olive oil
  • 1 onion
  • 3 garlic cloves
  • 4 potatoes
  • 2 parsnip root
  • 2 carrots
  • Cauliflower florets
  • 1 cup Green Peas
  • 1.5 cups Green Beans

Seasoning and finishing touches

  • 2 tsp Worcestershire sauce
  • salt, pepper
  • ½ cups of sour cream

Instructions
 

  • Heat 2 tablespoons of butter in a large pot over medium heat.
  • Add the chopped onion and minced garlic, and sauté until soft and fragrant.
  • Place the ham hock in the pot.
  • Pour in 6 cups of chicken broth, then add the bay leaves and allspice berries.
  • Bring to a gentle boil, reduce the heat, and let it simmer for 15 minutes or longer.
  • Add the diced potatoes, parsnip, and carrots to the pot.
  • Simmer for another 10-12 minutes, until the root vegetables start to soften.
  • Toss in the cauliflower florets, green beans, and green peas.
  • Simmer for another 10 minutes, or until all the vegetables are tender but not mushy.
  • Stir in 1-2 teaspoons of Worcestershire sauce and season the soup with salt and pepper to taste.
  • Add the optional mustard (2 tablespoons) or pickle brine if you’d like a tangy kick.
  • In a small bowl, temper the sour cream by whisking it with a ladle of cooled soup broth.
  • Slowly stir the sour cream mixture back into the pot, ensuring it doesn’t curdle.
  • Take out the ham hock, shred the meat, and discard the bone.
  • Add the shredded meat back to the soup or serve on the side.
  • Give the soup a final taste, adding more Worcestershire, salt, or pepper if needed.
  • Garnish with fresh dill or parsley, and pair with warm rye bread or crispy croutons for the ultimate cozy meal.

Notes

Build flavor - start by sautéing the onion and garlic in butter and let the ham hock simmer for at least 15-20 minutes.
Chop veggies evenly - cut the potatoes, carrots, and parsnips into similar-sized pieces so they cook evenly and don’t turn to mush. 
Temper the sour cream -  whisk the sour cream with a ladle of cooled soup broth before adding it to the pot.
Customize for your taste - if you like a tangy kick, add 2 tbsp mustard or a splash of pickle brine for an authentic Polish twist.

Nutrition

Serving: 1.5cupsCalories: 281kcalCarbohydrates: 35gProtein: 12gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 43mgSodium: 777mgPotassium: 896mgFiber: 7gSugar: 7gVitamin A: 3015IUVitamin C: 40mgCalcium: 78mgIron: 2mg
Keyword polish cuisine, polish soup, polish vegetable soup, vegetables, zupa jarzynowa
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