I adapted this recipe for Polish garlic soup or zupa czosnkowa (ZOO-pah chohssn-KOH-vah) from chef Bogdan Gałązka's "The Cuisine of the Teutonic Grand Masters in Malbork Castle" (Multico, 2009). The book is written in both Polish and English and, at this point, is only available online. Compare this recipe to this Czech Garlic Soup Recipe.
Here is a larger photo of chef Bogdan Gałązka's Polish Garlic Soup or Zupa Czosnkowa.
Here is a larger photo of chef Bogdan Gałązka's Polish Garlic Soup or Zupa Czosnkowa.
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 20 minutes
Yield: 6 servings Polish Garlic Soup
Ingredients:
- 8 1/2 cups beef stock
- 3 whole black peppercorns
- 2 whole allspice berries
- 1 bay leaf
- 14 peeled garlic cloves
- 2 medium carrots, peeled and diced finely
- 2 tablespoons oil
- 2 medium onions, peeled and diced finely
- 1 sprig fresh thyme
- 1 sprig fresh marjoram
- Salt and pepper
- 1 large egg yolk
- 1/2 cup sour cream
- 6 slices crisply fried bacon
Preparation:
- Put beef stock, peppercorns, allspice berries, bay leaf, 5 garlic cloves cut in half, and carrots into a saucepan. Bring to a boil, reduce heat, partially cover and simmer 1 hour.
- In a medium skillet, heat oil and then sauté onion until translucent. Add remaining garlic cloves that have been run through a garlic press and sauté for 1 minute. Ladle a few cups of hot stock into the skillet, add the thyme and marjoram sprigs, and bring to a boil. Transfer to stockpot, bring to a boil and cook for 30 minutes. Remove bay leaf, thyme and marjoram sprigs and discard. Season to taste with salt and pepper and remove from heat. Cool slightly.
- In a small bowl, whip together egg yolk with sour cream and 1/2 cup hot stock to temper the sour cream. Then return tempered cream to hot soup, whisking until well incorporated. Serve in heated bowls with strips of fried bacon.
