QiMeal
Zupa Jarzynowa Z Lanymi Kluskami
Zupa Jarzynowa Z Lanymi Kluskami · ready in 55 min · 5 servings · 286 kcal per serving · medium · 15 ingredients
A homely Polish vegetable soup enriched with buttery sour cream and delicate poured egg dumplings, the classic lane kluski that set softly in boiling broth.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 5
- kcal
- 286
- Difficulty
- medium
Ingredients · 5 servings
- 1500 mlChicken broth
- 200 gCarrot, peeled and sliced
- 100 gParsley root, peeled and chunked
- 120 gCeleriac, peeled and chunked
- 100 gLeek, trimmed and rinsed
- 350 gPotato, peeled and diced
- 180 gGreen bean, trimmed and cut
- 200 gKohlrabi, peeled and diced
- 2Egg, beaten
- 60 gWheat flour, sifted
- 20 gButter
- 100 gSour cream, stirred smooth
- 15 gFresh parsley, chopped (to serve)
- 10 gSalt
- 2 gBlack pepper, ground
Equipment
stovetop, pot, sieve, bowl, whisk, colander, ladle, knife, cutting board, peeler, spoon
Instructions
- Mise En Place
Gather measured ingredients and set out a pot, sieve, bowl, whisk, colander, ladle, knife, board, peeler, and spoon. · 8 min
What to look for: All vegetables are washed, peeled where needed, and measured before cooking.
- Simmer Włoszczyzna Broth
Simmer chicken broth with carrot, parsley root, celeriac, and leek for 20 minutes, skimming if needed, until sweet and vegetal. · 20 min
What to look for: The broth is gently bubbling and the vegetables look softened.
- Strain Broth
Strain the broth through a sieve, keep the carrot slices, and remove the spent leek, parsley root, and celeriac pieces. · 3 min
What to look for: The broth is clear, with carrot slices saved separately.
- Cook Root Vegetables
Return carrot slices to the clear broth, add potato and kohlrabi, boil 5 minutes, add green bean, and cook 5 minutes more. · 10 min
What to look for: Potato edges soften, kohlrabi turns tender, and beans stay green.
- Beat Dumpling Batter
Beat egg, wheat flour, and a pinch of salt in a bowl until smooth and thin enough to fall from the whisk in ribbons. · 4 min
What to look for: The batter is lump-free and pourable, not stiff.
- Pour Lane Kluski
Bring soup to a rolling boil, then drizzle batter through a colander or from a spoon in thin streams over the broth. · 2 min
What to look for: Thin pale ribbons form immediately as the batter hits the boiling soup.
- Set Dumplings
Boil the lane kluski for 2-3 minutes, stirring gently once, until the ribbons float and look set throughout. · 3 min
What to look for: The dumplings float and hold their shape in soft ribbons.
- Cream Soup
Stir in butter, temper sour cream with hot broth, add it off the strongest boil, then season with salt and black pepper. · 3 min
What to look for: The soup turns lightly creamy without curdled white specks.
- Serve With Parsley
Ladle soup into warm bowls and sprinkle fresh parsley over each serving just before eating. · 2 min
What to look for: Each bowl is hot, creamy, and finished with bright green parsley.
Nutrition (per serving)
| kcal | 286 |
|---|---|
| Protein | 10 g |
| Carbohydrates | 42 g |
| of which sugars | 9 g |
| Fat | 10 g |
| of which saturated | 5 g |
| Fibre | 7 g |
| Sodium | 1619 mg |
Nutri-ScoreA
Allergens
Contains: eggs, gluten, milk, celery
Ingredient substitutions
Chicken broth
- Water: Use only if broth is unavailable; the soup will be lighter and less traditional.
Carrot
- Kohlrabi: Keeps vegetable body but lacks carrot sweetness and color.
Parsley root
- Celeriac: Adds earthy broth aroma but is less sweet than parsley root.
Celeriac
- Parsley root: Gives a cleaner root flavor and reduces the celery-like aroma.
Leek
- Parsley root: Keeps the broth rooted in włoszczyzna but loses the mild leek sweetness.
Potato
- Kohlrabi: Makes the soup lighter and less starchy.
