Sunday Afternoons of my childhood were spent with “Nanna” who would prepare her delectable Soups such as her signature ‘Krupnik’ or her to die for Noodles & Sauce, i.e. Babcia’s Baran!
My Babcia had no formal Food training and was self taught Home Cook who mastered the art of balance of flavours and complexity & tenacity that Polish Cooking almost always entails.
The secret of all her recipes was the ‘Pork’ element which explains why her dish of choice when dining out at the Polish Club is Kotlet Schabowy!
Although Zurek was not family staple, I was inspired to teach myself how to cook it from scratch following the same cooking principles that my Babcia has passed down to me.
During the lockdown I have explored Home Cooking ‘Polish Style’ often cooking my Babcia’s food for her, which as she has quoted ‘tastes like Bolesia’s! What a compliment!
My Babcia is proud of me for many of my achievements but to emulate her Michelin Star worthy cooking gives me an enormous sense of Pride and Satisfaction! Smacznego!!!!
Step 1 – ingredients
2x pork loin chops, 2x chicken chops, 12x giblets
6x chicken wings, 6x chicken drumlets
Secret 11 ‘polish’ herbs & spices
Celery, carrots, onion, potatoes, parsley, barley, bay leaves, salt, pepper, polish stock cubes i love!
Step 2 – stock
In large pot add:
20 cups water, 2 tsp salt, 12 shakes of black pepper, 2x polish vegetable stock cubes, all of the protein, 1 cup barley, 4x celery sticks & 1x bunch of parsley
Add lid but ensure water is not to top of pot
Turn heat to high and bring to boil with lid on
Step 3 – stock slowly coming to the boil
Step 4 – once stock comes to boil leave on high for ½ an hour
Step 5 – turn heat to low and allow to simmer for 1-2 hrs
stirring the pot occasionally…
Step 6 – strain the stock
Step 7 – return strained stock to pot
add salt, pepper & bay leaf & bring to the boil
Step 8 – dice potatoes, slice carrots & chop up onion and add to stock
Step 9 – bring soup to boil for 20 min, then simmer for 1hr
Step 10 – serve & enjoy! Smacznego!
Chef-J series of Recipes are inspired by my Amazing Babcia, Bolesia Adamczyk