QiMeal
Zupa Jarzynowa
Zupa Jarzynowa · ready in 52 min · 5 servings · 245 kcal per serving · easy · 13 ingredients
A homely Polish vegetable soup with tender cauliflower, potatoes, carrots, green beans, and a creamy sour cream finish scented with dill.
- Prep
- 20 min
- Cook
- 32 min
- Total
- 52 min
- Serves
- 5
- kcal
- 245
- Difficulty
- easy
Ingredients · 5 servings
- 1500 mlWater
- 400 gCauliflower, cut into florets
- 350 gPotato, peeled and diced
- 250 gCarrot, peeled and diced
- 100 gOnion, diced
- 180 gGreen bean, trimmed and cut
- 120 gGreen pea
- 30 gClarified butter
- 150 gSour cream
- 15 gDill, chopped (to serve)
- ½ tspNutmeg, ground
- 2 tspSalt
- ½ tspBlack pepper, ground
Equipment
stovetop, large pot, skillet, knife, cutting board, ladle, bowl, whisk, measuring spoons, spoon, serving bowls
Instructions
- Gather Ingredients
Gather and measure all ingredients; set out a large pot, skillet, knife, board, ladle, bowl, whisk, and measuring spoons. · 8 min
What to look for: All vegetables are cut and seasonings are measured.
- Start Soup Base
Heat 1500 ml water with 5 g salt in a large pot until it reaches a steady boil, then reduce to a gentle simmer. · 5 min
What to look for: Small bubbles rise steadily across the surface.
- Sauté Onion
Melt clarified butter in a skillet, add diced onion, and sauté until translucent and lightly sweet, without browning. · 6 min
What to look for: Onion looks glossy, soft, and pale golden at the edges.
- Add Onion
Scrape the buttery onion into the simmering base, stirring well so the fat perfumes the water like a light vegetable broth. · 2 min
What to look for: Small golden droplets spread over the soup surface.
- Cook Root Vegetables
Add diced carrot and potato to the pot, keep a gentle simmer, and cook for 10 minutes until the edges begin to soften. · 10 min
What to look for: Potato edges look slightly rounded and carrot color brightens.
- Add Green Vegetables
Add cauliflower florets, cut green bean, and green pea; simmer gently until tender but still distinct, about 10-12 minutes. · 12 min
What to look for: Cauliflower is tender, beans stay green, and vegetables hold their shape.
- Temper Sour Cream
Whisk sour cream with 2 ladles of hot soup in a bowl, then stir it back into the pot to keep the soup smooth. · 4 min
What to look for: The soup turns lightly creamy without curdled specks.
- Season Soup
Season with nutmeg, black pepper, and remaining salt; simmer 2 minutes, then adjust carefully for a clean vegetable flavor. · 3 min
What to look for: Creamy broth smells gently buttery, peppery, and sweetly spiced.
- Serve With Dill
Ladle the hot soup into bowls and garnish each serving with fresh chopped dill just before serving. · 2 min
What to look for: Each bowl has a bright green dill finish over creamy vegetable soup.
Nutrition (per serving)
| kcal | 245 |
|---|---|
| Protein | 7 g |
| Carbohydrates | 31 g |
| of which sugars | 9 g |
| Fat | 12 g |
| of which saturated | 7 g |
| Fibre | 7 g |
| Sodium | 867 mg |
Nutri-ScoreB
Allergens
Contains: milk
Ingredient substitutions
Cauliflower
- Potato: Keeps the soup hearty but makes it less cauliflower-forward.
Potato
- Cauliflower: Makes the soup lighter and less starchy.
Carrot
- Green pea: Adds sweetness but changes the classic color and texture.
Onion
- Clarified butter: Use a little extra clarified butter if onion is unavailable, though the soup will be less aromatic.
Green bean
- Green pea: Keeps the green vegetable character but gives a sweeter bite.
Green pea
- Green bean: Keeps the soup green and vegetable-rich with less sweetness.
