Zupa Jarzynowa – Polish Vegetable Soup
Warm up with a hearty soup – Zupa Jarzynowa, a comforting Polish Vegetable Soup perfect for chilly days. Made with hearty vegetables, smoky ham hock, and a creamy finish, this soup is delicious and delivers a taste of traditional Polish cuisine.

Whether you’re craving a nourishing meal or looking to try something new, Zupa Jarzynowa is sure to hit the spot!

Why you will love this recipe
Smoky, savory – the ham hock adds a rich, smoky flavor and the Worcestershire sauce brings a savory umami kick.
Loaded with veggies – the mix of root vegetables, cauliflower, green beans, and peas offers vibrant color, great texture, and a healthy dose of nutrients.
Customizable – whether you’re a veggie lover or a fan of smoky meats, this soup has something for everyone—and it pairs beautifully with fresh bread or crackers.
Ingredients, Variations and Substitutions

Chicken Broth serves as the flavorful base of this soup. If you prefer a vegetarian option, swap it with vegetable stock. For extra depth, make your own broth with roasted vegetables or poultry.
Ham Hock infuses the broth with a smoky, rich flavor that’s essential for this version of Zupa Jarzynowa. You can leave it out for a vegetarian spin and add smoked paprika or a splash of liquid smoke to mimic the smoky depth. Smoked turkey or bacon are also excellent alternatives.
Potatoes add a creamy texture and heartiness to the soup. Yukon Gold or Russet potatoes work best, as they break down slightly to thicken the broth. If you’re looking for a low-carb alternative, diced turnips or parsnips can offer a similar earthy flavor while keeping things lighter.
Parsnips and Carrots provide sweetness and balance to the smoky and savory notes of the soup. These root vegetables are essential for that classic Polish flavor. Extra carrots or a small sweet potato will work in a pinch if you can’t find parsnips. You can also experiment with celeriac or parsley root.
Cauliflower Florets bring a lovely, tender bite to the soup and soak up the broth’s flavors. Broccoli is a suitable substitute for a slightly different texture and flavor.
Green Beans and Green Peas introduce freshness and a pop of color. Both should be added toward the end of cooking to maintain their vibrant green color and tender-crisp texture. If fresh options aren’t available, frozen works just as well and is convenient for a year-round addition.


Garlic and Onion create the aromatic backbone of the soup. They’re sautéed at the start to build layers of flavor. Shallots can be used instead of onions for a milder, slightly sweet taste.
Butter or Olive Oil is used to sauté the aromatics and adds a subtle richness to the soup. Olive oil is a great choice if you want to keep things dairy-free, while butter lends a creamy, comforting flavor.
Sour Cream gives the soup its signature creamy texture and tang. You can substitute Greek yogurt or a plain, unsweetened plant-based yogurt to keep it lighter or dairy-free.
Worcestershire Sauce adds a rich umami depth and a subtle tangy-sweet complexity to the soup. It complements the smokiness of the ham hock and balances the creamy elements. If you need an alternative, soy sauce mixed with a splash of vinegar and a pinch of sugar can provide a similar savory-sweet flavor. For a vegan option, use a plant-based Worcestershire sauce or coconut aminos with a dash of lemon juice.
Seasonings: Bay Leaves, Allspice Berries, kosher salt, and black pepper are the foundation of the soup’s seasoning. These traditional Polish spices bring warmth and complexity. For an alternative twist, add a sprig of fresh thyme or a pinch of smoked paprika.
Equipment you will need
- Medium bowl
- Large Pot
- Cutting Board
- Sharp Knife
- Wooden Spoon or Ladle
- Measuring Spoons
- Tongs
- Fine Mesh Strainer or Slotted Spoon

Top Tips
Build flavor – by sautéing the onion and garlic in butter and letting the ham hock simmer for at least 15 minutes (longer is better).
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 – whisking the sour cream with a ladle of cooled soup broth before adding it to the pot prevents it from curdling and keeps the soup creamy.
Keep the vegetables tender – add the cauliflower, green beans, and peas toward the end of cooking to maintain their texture and vibrant color.
Remove the bay leaves and allspice – these aromatics are great for flavoring the broth but should be removed before serving.
Customize for your taste – if you like a tangy kick, add one tablespoon of mustard or a splash of pickle brine for an authentic Polish twist.


Step-by-step instructions
- Heat 2 tablespoons of butter (or olive oil) in a large pot over medium heat.
- Add the chopped onion, 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) to allow the ham hock to start releasing its smoky flavor.



- Add the diced potatoes, parsnip, and carrots to the pot.
- Simmer for another 10-12 minutes until the root vegetables 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 (1-2 tablespoons) or pickle brine if you want a tangy kick.
- Temper the sour cream in a small bowl by whisking it with a ladle of cooled soup broth.
- Slowly stir the sour cream mixture into the pot, ensuring it doesn’t curdle.
- Remove the ham hock, shred the meat, and discard the bone.
- Add the shredded meat back to the soup or serve on the side as a garnish.
- Give the soup a final taste, adding more Worcestershire, salt, or pepper if needed.
- If you’re feeling fancy, finish with a squeeze of fresh lemon juice to brighten the flavors.
- Serve hot, garnished with fresh dill, parsley, rye bread or crispy croutons.


How to best enjoy Zupa Jarzynowa?
Pair it with crusty bread – a slice of buttered rye bread or a crusty baguette is perfect for soaking up the flavorful broth. If you’re feeling adventurous, serve it with pretzel rolls for a fun twist.
Garnish – top the soup with a fresh dill or parsley. A few cracks of fresh black pepper and don’t forget about the chopped ham hock meat.
Add a creamy touch – serve a dollop of extra sour cream on the side for those who love their soup extra creamy.
Pair with a Polish Classic – serve with a side of pierogi or a simple cucumber salad for a complete Polish-inspired meal.
Other Polish Soups You may like:

Storage instructions, reheating
- Let the soup cool to room temperature before transferring it to an airtight container
- Store in the fridge for up to 4 days.
Freeze:
- If you want to keep it longer, transfer the soup (without sour cream) to freezer-safe containers. Freeze for up to 3 months.
- When reheating, add the sour cream after thawing to prevent curdling.
Reheating Instructions
On the Stovetop:
- Transfer the desired portion to a pot and reheat over medium heat, stirring occasionally. Add a splash of broth or water if the soup has thickened.
- If frozen, thaw the soup in the fridge overnight before reheating.
In the Microwave:
- Transfer a single portion to a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring between each. Be cautious, as the soup can heat unevenly.
Avoid Overheating:
- Reheat gently to maintain the texture of the vegetables and prevent the sour cream from separating.



Zupa Jarzynowa – Polish Vegetable Soup
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
Nutrition
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Conclusion
Zupa Jarzynowa is the ultimate comfort food. Packed with wholesome vegetables, smoky depth from the ham hock, and a creamy finish that warms you from the inside out.
It’s a dish that brings the flavors of Poland right to your kitchen, perfect for cozy nights with family or as a make-ahead meal for the week. Whether you enjoy it with a slice of crusty bread or alongside pierogi, this soup is sure to satisfy.
So, grab your pot and treat yourself to this delicious, soul-soothing, belly-filling soup.


FAQ
Can I make this soup vegetarian?
Yes, you can easily make this soup vegetarian by omitting the ham hock and using vegetable broth instead of chicken broth. You could add some smoked paprika or liquid smoke to create a similar smoky flavor.
Can I use frozen vegetables instead of fresh ones?
Frozen vegetables, especially peas and green beans, can be used instead of fresh ones. However, fresh, seasonal produce will give the soup a better texture and flavor. If using frozen vegetables, add them toward the end of cooking to avoid overcooking them.
Can I use a different type of smoked meat in the soup?
While the ham hock adds a unique smoky depth to the soup, you can substitute smoked turkey, sausage, or even smoked bacon.
How can I make the soup thicker?
If you prefer a thicker soup, you can mash some of the cooked vegetables and stir them back into the broth. Another option is to add a bit of flour or cornstarch mixed with cold water to create a thicker consistency.
Can I make this soup in a slow cooker?
Absolutely! To make this in a slow cooker, simply add all of the ingredients (except the sour cream) into the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Stir in the sour cream at the end of cooking.
How spicy is Zupa Jarzynowa?
This soup is not traditionally spicy, but it has a comforting balance of savory and smoky flavors. If you prefer a little heat, you can add a pinch of red pepper flakes or a dash of hot sauce to kick it up.
