A Rustic and Simple Dish Makes a Comeback: The Easiest Soup in the World

Across Poland, there are many wonderful dishes, but one stands out significantly among the rest. This is "zalewajka," often called by many the simplest soup in the world. The recipe is as easy as pie, but it's still worth considering a few golden rules.

There's no simpler or cheaper idea for dinner than the iconic zalewajka. This "nothing" soup is a combination of just a few ingredients, loved by many Poles. Below, we reveal the detailed recipe along with a bit of history behind this dish.

Zalewajka Makes a Comeback - This Soup Has Been a Staple in Polish Kitchens for Generations

We all remember those dishes that tasted best when prepared by our grandmothers or mothers. The Polish menu is rich with pierogi, cutlets, colorful salads, and delightful pastries. However, the classic of all classics is the "radomszczańska" zalewajka—a soup with humble ingredients but rich in the aromas and flavors of the Polish countryside. This recipe has not only been a staple in many homes and canteens but has also been recognized on the list of Traditional Polish Products by the Ministry of Agriculture and Rural Development.

Zalewajka's distinctive feature is its simple ingredients. The soup consists of inexpensive and readily available products like potatoes, sausage, and rye sourdough. You just need to combine them in the right proportions, season well, and you can start enjoying it.

Zalewajka - przepis, który powinien znać każdy miłośnik tradycyjnych zupfot. fotek / iStock.com

Recipe for the Iconic Zalewajka, the "Nothing" Soup That Tastes Amazing

Ingredients:

• 500 ml rye sourdough
• 500 g potatoes
• 150 g smoked sausage
• 1 liter of water
• 150 g lard
• 4 dried mushrooms
• 2 onions
• 4 tablespoons of 18% sour cream
• 3 cloves of garlic
• 3 bay leaves
• A few allspice berries
• A flat tablespoon of dried marjoram
• Salt
• Pepper
• Oil for frying

Preparation:

1. Soak the mushrooms in water. This ingredient can be skipped, but it gives the soup a distinctive flavor and aroma.
2. In a pot, fry the lard until crispy. After a moment, add the finely chopped onions, sliced sausage, and spices—bay leaves and allspice.
3. Once the ingredients have browned nicely, add the chopped potatoes and drained mushrooms to the pot. Pour in water and bring to a boil, then reduce the heat. Zalewajka should gently simmer on low heat for 30 minutes.
4. Combine the sourdough with the sour cream. Mix everything well, and then pour it into the soup. Finally, add the pressed garlic, marjoram, salt, and pepper to the pot.
5. If the potatoes in the soup are tender, you can pour the zalewajka into bowls and start your meal. Enjoy!