Polish Beer Soup, Zupa Piwna, is the oldest-known recipe in Poland, dating back centuries. In those times, beer was a common cooking ingredient, not just a beverage. What’s interesting is that Beer Soup connected people of all classes, bringing them together around the table to enjoy the simple and comforting dish.
However, you won’t find it in today’s kitchen lineup. Over time, Polish Beer Soup faded from popularity as tastes changed. But it left behind a rich history that gives us a peek into Poland’s culinary past.
The History of Polish Beer Soup
Polish Beer Soup takes us back to the roots of Polish cuisine, with its origins reaching as far back as the 14th century. In medieval times, many Poles started their day with this brew, which interestingly was considered a nutritious and healthy breakfast.
Even King WÅ‚adysÅ‚aw JagieÅ‚Å‚o was known to enjoy this dish. The soup’s ingredients varied based on the wealth of the person preparing it. The king, for instance, likely enjoyed it with cabbage, leeks, milk, and cheese, while those with fewer means might have paired it with bread and caraway seeds.
Although beer from those times was very different from what we find on store shelves today, we can use substitutes to recreate a soup very similar to the Polish Beer Soup.
Tips For Cooking Polish Beer Soup-Zupa Piwna
1. Choose the Right Beer
Choose a good quality, light beer as the base of the soup. Use unfiltered and unpasteurized varieties for a more authentic touch. I used non-alcoholic beer, however, a standard beer will work as well.
Polish Beer Soup – Zupa Piwna Recipe
Part I – Whisk the Egg-Cream Mixture
In a pot, whisk together 4 egg yolks, ½ cup of heavy cream, ½ tbsp of cinnamon, and 2 tbsps of sugar.
Part II – Heat the Mixture
Heat the mixture slowly, stirring it every so often to keep it smooth.
Part III – Boil the Beer
In a separate pot, bring 1 liter of beer (alcoholic or non-alcoholic) to a boil.
Part IV – Combine and Mix
Once the beer starts boiling, slowly pour it into the pot with the egg and cream mixture. Stir everything together well.
Part V – Serve
Serve the Beer Soup with 100g of farmer’s cheese and bread or croutons.
Part VI – Adjust Sweetness
Add more sugar if you want it sweeter.
Not sure what to do with the leftover egg whites? You can use them to make tasty treats like Kokosanki or Polish meringues!
FAQ About the Polish Beer Soup
What Are Good Garnishes for Beer Soup?
Some traditional garnishes include fresh parsley, but you can try other herbs too!
Can I Make the Egg and Cream Mixture Ahead of Time?
Yes, you can make the mixture in advance and keep it in the fridge.
How Long Does the Soup Keep For?
The soup can be refrigerated for 3-4 days. It can also be frozen for up to 3 months.
Polish Beer Soup Recipe – Zupa Piwna
Polish Beer Soup Recipe - Zupa Piwna
Ingredients
Beer Soup
- 1 liter/ 1 quart of beer (alcoholic or non-alcoholic)
- 4 egg yolks
- ½ cup of heavy cream
- 2 tbsps of sugar (and more if you want)
- ½ tbsp of cinnamon
To Serve
- Bread or croutons
- 3.5 oz / 100g of farmer's cheese
Instructions
- In a pot, whisk egg yolks with heavy cream, cinnamon, and sugar.
- Start heating up, slowly, stirring from time to time.
- In a separate pot, bring the beer to a boil.
- When the beer is boiling, pour it into the pot with egg-cream mixture, and mix.
- Serve warm with farmer's cheese and bread.
- Add more sugar if you wish.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 395Total Fat: 22gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 236mgSodium: 288mgCarbohydrates: 24gFiber: 1gSugar: 8gProtein: 10g
These data are indicative and calculated by Nutritionix
