Comforting rosół is a traditional meat soup. Even though the chicken version, called rosół z kury, is the most famous variety–beef, veal, turkey, or mixed meat broths are also quite frequently prepared throughout the country. Pork should never be used since it results in an opaque broth. Rosół is usually made with meat that is left on the bone, which contributes to the overall taste. The meat is cooked in cold water with a variety of vegetables such as carrots, celery, and mushrooms. It is typically lightly seasoned with salt, pepper, and bay leaves. When the dish is cooked, chopped parsley and thin noodles are added to the dish. Polish tradition suggests that the meat should be left out, but it is sometimes separately chopped and added to the soup. Rosół is regarded as a Polish national dish, equally praised as a starter served in traditional restaurants and also as a hearty and soothing home classic, usually cooked and served on the weekends.
The term zrazy encompasses a wide variety of traditional Polish meat dishes. It may refer to pounded and braised cutlets, but nowadays the name is used almost interchangeably for various types of stuffed meat rolls, known in Poland as zrazy zawijane. Every variety of zrazy is usually made with beef, but pork or game are also occasionally used. One vital element for any zrazy is to use boneless meat and pound it until thin. Plain zrazy are usually seasoned, pan-fried, and served with an accompanying sauce. Zrazy zawijane roulade is a bit more complicated, as it incorporates many ingredients and combinations of stuffing. Traditional fillings include onions, dried or sautéed mushrooms, bacon, and sliced pickles, but potatoes or sliced hard-boiled eggs are also common. Zrazy are usually firmly rolled, dusted with flour, and flash-fried before being braised in stock until the meat is thoroughly cooked and tenderized. Both plain and rolled zrazy are always served doused in a creamy sauce made with the flavorful stock in which the meat was braised, usually with the addition of cream or tomatoes, onions, and various spices. Buckwheat porridge is traditionally served as a side dish, but boiled or mashed potatoes, beets, rice, and even the famous pierogi often find themselves plated up with a tender zrazy. Even though many believe this to be an authentic Polish dish, similar meat dishes are found all across Central and Eastern Europe. Polish zrazy differ from the eponymous dish found in Lithuania and Ukraine, which usually refers to stuffed meatballs or potato dumplings.
Zupa borowikowa is a flavorful Polish soup with borowik mushrooms, also known as the king of forest mushrooms. The soup is beloved throughout Poland and is often served on Christmas Eve. Apart from the fresh version, the soup is so popular that it can also be bought in commercially made packages with noodles.
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