Rustyczna stara warszawska zupa z warzyw korzeniowych
(Rustic Old Warsaw Root Vegetable Simmer)
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czerwiec 03, 2025
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Składniki
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300 grams Marchewki
(Obrany i pokrojony na kawałki)
-
250 grams Pasternak
(Obrany i pokrojony na kawałki)
-
200 grams Selery korzeń (korzeń selera)
(Obrany i pokrojony w kostkę)
-
300 grams Ziemniaki
(Obrana i posiekane)
-
1 medium Cebula
(Drobno posiekany)
-
3 pieces Ząbki czosnku
(Zgnieciony)
-
750 ml Bulion Warzywny
(Preferowane niskosodowe)
-
2 pieces Liście laurowe
-
1 tsp Nasiona kminku
(freshly ground if possible)
-
1 tsp Majeranek
(Suszony)
-
30 grams Masło
(Do smażenia)
Sól, to taste
Świeżo zmielony czarny pieprz, to taste
-
2 tbsp Świeża pietruszka
(Posiekany, do dekoracji)
(Obrany i pokrojony na kawałki)
(Obrany i pokrojony na kawałki)
(Obrany i pokrojony w kostkę)
(Obrana i posiekane)
(Drobno posiekany)
(Zgnieciony)
(Preferowane niskosodowe)
(freshly ground if possible)
(Suszony)
(Do smażenia)
(Posiekany, do dekoracji)
Wartości odżywcze
- Porcje: 4
- Wielkość porcji: 1 miska (300g)
- Calories: 290 kcal
- Carbohydrates: 58 g
- Protein: 6 g
- Fat: 5 g
- Fiber: 12 g
- Sugar: 12 g
- Sodium: 420 mg
- Cholesterol: 12 mg
- Calcium: 60 mg
- Iron: 2.1 mg
Instrukcje
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1 - Prepare the Vegetables:
Peel and chop carrots, parsnips, celeriac, and potatoes into uniform chunks. Finely chop onion and crush garlic cloves for even cooking.
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2 - Sauté onion and garlic:
In a large heavy-bottom pot or Dutch oven, melt butter over medium heat. Add chopped onion and garlic, sautéing until fragrant and translucent, about 5-7 minutes.
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3 - Add Root Vegetables and Spices:
Add carrots, parsnips, celeriac, and potatoes to the pot. Stir gently to combine with sautéed onion and garlic. Sprinkle caraway seeds and marjoram, then stir to distribute flavors.
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4 - Pour Broth and Simmer:
Pour in vegetable broth until vegetables are mostly submerged. Add bay leaves if using. Bring to a boil, then reduce heat to low and cover. Simmer gently for about 1 hour or until all vegetables are tender and flavors melded.
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5 - Season and Garnish:
Remove bay leaves. Season the stew with salt and freshly ground black pepper to taste. Garnish with chopped fresh parsley and serve warm.
Peel and chop carrots, parsnips, celeriac, and potatoes into uniform chunks. Finely chop onion and crush garlic cloves for even cooking.
In a large heavy-bottom pot or Dutch oven, melt butter over medium heat. Add chopped onion and garlic, sautéing until fragrant and translucent, about 5-7 minutes.
Add carrots, parsnips, celeriac, and potatoes to the pot. Stir gently to combine with sautéed onion and garlic. Sprinkle caraway seeds and marjoram, then stir to distribute flavors.
Pour in vegetable broth until vegetables are mostly submerged. Add bay leaves if using. Bring to a boil, then reduce heat to low and cover. Simmer gently for about 1 hour or until all vegetables are tender and flavors melded.
Remove bay leaves. Season the stew with salt and freshly ground black pepper to taste. Garnish with chopped fresh parsley and serve warm.
Więcej o: Rustyczna stara warszawska zupa z warzyw korzeniowych
Old Warsaw Root Vegetable Simmer: A Rustic Polish Tradition
Old Warsaw Root Vegetable Simmer is an ode to the enduring heartiness and earthy flavors central to Polish peasant cuisine. This rustic vegetable stew harkens back to times when root vegetables were a reliable staple during the long, cold Central European winters. Utilizing humble ingredients—like carrots, parsnips, potatoes, and celeriac—and warming spices such as caraway and marjoram, this dish celebrates simplicity and cultural heritage in every simmering spoonful.
Historical and Cultural Significance
Root vegetables have been a dietary cornerstone in Poland for centuries. Their robust nature allowed Polish peasants to survive harsh seasons with modest resources. Dishes such as vegetable simmers were not only nourishing but practical, focusing on maximized flavor extraction with long, slow cooking techniques. Caraway seeds and marjoram are traditional seasonings in Polish cuisine, imparting a distinctive profile that gives regional dishes their instantly recognizable taste.
Unique Aspects
Unlike typical stews relying on meat, this recipe is entirely vegetarian and naturally vegan if butter is substituted with plant oil. The slow simmer method develops a deep, succulent melding of flavors between vegetables and spices. The inclusion of celeriac—a uniquely aromatic root—adds a subtle celery-like earthiness, boosting depth.
Tips for Best Results
- Choose firm, fresh root vegetables for texture.
- Use low sodium vegetable broth to control seasoning.
- The simmer time is flexible; cooking longer enhances flavor and texture.
- For additional protein, grilled sausage or smoked bacon can be optionally added.
- Garnish with fresh parsley to brighten the dish visually and aromatically.
Serving Suggestions
Ideal for chilly weather, serve the simmer with crusty rye bread or traditional Polish sourdough. It pairs well with beetroot salads or sauerkraut for a complete traditional meal experience.
Personal Thoughts
This dish is more than food—it is a taste of history and comfort. I cherish preparing it on slow weekends, filling the kitchen with aroma evoking warm Polish hearths. It invites families and friends to gather and share, embodied in a simple, wholesome bowl that carries smiles across generations.
