Bread Soup Zupa Chlebowa Polish Zwt3 Recipes

Steps:

• Melt butter in a large pot over medium heat.
• Add bread and stir until all the butter has been absorbed.
• Stir in the beef stock, and bring to a boil over high heat.
• Cover and simmer for 30 minutes.
• Uncover and whisk well to break up the bread.
• Stir in the kielbasa slices.
• Salt to taste and add the pepper and chives.
• Heat through for a few minutes.
• Serve.

Steps:

• Heat the olive oil or butter in a large saucepan over medium-low heat. Cook the onions with the salt until they start to caramelize, 10 to 15 minutes. Add the plantains or bananas and cook 10 minutes longer. Stir in the garlic, oregano, thyme, and rosemary and cook just until aromatic, about 3 minutes longer.
• Add the tomatoes, bread chunks and chicken or vegetable stock. Bring to a boil, reduce to a simmer and cook, stirring frequently, until the bread has softened and the flavors are well blended, about 45 minutes. Ladle the soup into bowls, then squeeze a wedge of lime into each and toss in the wedge. Serve hot.

Steps:

• Cook butter and flour in large pot over moderate heat, stirring frequently until golden brown.
• Stir in stock, sausage, salt and pepper.
• Bring to a boil over high heat.
• Ladle soup into individual bowls.
• Float a piece of bread in each bowl.
• Top each with a poached egg.

Steps:

• Heat oil in a large saucepan over medium-low heat until hot but not smoking. Add garlic paste; cook, stirring occasionally, until very fragrant but not browned, about 10 minutes.
• Add bread, and stir to coat. Stir in stock and bay leaf; season with salt and pepper. Bring to a boil. Reduce heat; simmer 10 minutes.
• Discard bay leaf. Stir in eggs. Cook, stirring occasionally to break up eggs, about 10 minutes. Serve soup garnished with parsley leaves.