Baltic Sea culinary - Poland

This is an original recipe for the soup of the Mennonites domiciled in Żuławy region between 16th century until the end of the Second World War.
You can enjoy the exceptional taste of the soup thanks to very good meat broth and anise aroma.

Make the broth using soup vegetables, beef bones and streaky beef meat (sirloin or brisket). Boil the good broth slowly for two-three hours.

1. Cut the carrots and celery in Julienne’s strips. Blanch tomatoes with very hot water and peel them. Cut the peeled tomatoes into halves and remove the seeds. Next, cut the tomatoes into little cubes. Cut the potatoes into little cubes, as well. And finally, cut the cabbage in 1.5 cm squares.

2. Boil the strained broth. Add the carrots and celery cut into stripes and, next, add the cabbage and potatoes. Boil the soup for about 10 minutes.

3. Add cut tomatoes and anise to the soup and later add the beef meat taken from the broth and cut into little cubes (without fatty parts). Boil it for the following 10 minutes.

4. Apply salt and pepper, as you wish.

5. Pour the soup to the plates and put a dot of thick cream on its top. Finally, sprinkle the soup with the parsley.

Recipe comes from

The dish you can try at Piano Restaurant Chopin Hotel.

  • Kommst Borscht - cabbage and tomato soup based on good meat broth

Ingredients – a portion for 4 persons:

Beef broth 1l
White cabbage 150g
Potato 100g
Carrot 50g
Celery 50 g
Tomato 100g
Anise 2 stars
Thick cream 100g
Chopped green parsley