Although their diet changed over the years, one staple on any Polish American menu is that of Beetroot soup. Even if you aren’t a fan of beets, the Poles know how to make the beet a tasty ingredient in the Polish Beetroot soup.
Other Polish “musts” on the menu includes meat, such as Polish sausages, especially kielbasa, a garlic-flavored pork sausage, which according to the website www.everyculture.com is synonymous with Polish cuisine.
Other Polish food staples include cabbage in the form of sauerkraut or cabbage rolls, dark bread, potatoes, beets, barley, and oatmeal. Polish foods in addition to the sausage that is now part of American cuisine, which includes breakfast rolls, bialys, the babka coffeecake, and potato pancakes. However, in addition to the traditional diet, they add a blend of American fare for good measure.
However, during any Polish festivity or celebration, such as Christmas and Easter, Polish Americans will serve a bulk of their traditional food around the family table and it will almost always include Beetroot Soup.
Recipe: Beetroot Soup
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 6 medium beets, peeled and chopped
- 2 cups beef stock
- salt and freshly ground pepper
- heavy cream
Warm the olive oil in a saucepan over medium heat. Stir in the onions and garlic; cook until soft, but not brown, mix in the beets and cook for 1 minute. Stir in the stock, season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, remove from the heat and allow to cool. In batches, add the soup to a food processor and pulse until liquefied. Return the soup to the saucepan and heat.