Poles are passionate soup eaters. Most of their soups originate from a distant past: some Polish soups have even been mentioned in ancient French cookbooks such as Escoffier's or Ali-Bab's ...

Boil the veal tripe twice, changing the water each time. Cut the cooked tripe into strips. Peel, wash, and cut the vegetables into sticks. In a pot, bring water to a boil, then add the tripe ...

This soup, also often served at Christmas Eve dinner, and is made from dried forest mushrooms (the best ones are ceps). The taste of dried forest mushrooms is part of Polish culinary heritage. This ...