Bowl of Polish Vegetable Stock

Polish Vegetable Stock


Poland   -   Wywar z Warzyw
Makes:
Effort:
Sched:
DoAhead:  		 8 cups  
**
2-1/4 hr  
Yes		 Over 90% of Poles are Roman Catholic, and many in Poland still follow the Church calandar. There are many meatless days, so good Vegetable Stock is in demand. See also Comments.




6
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3
2
12
2
6
6
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1
12
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4
4
2
8
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oz
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oz
oz
oz
oz
oz
oz
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T
c
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Onions
-- Vegetables
Carrots
Parsley Root (1)
Celery Root (2)
Celery & Leaves (3)  
Leek (4)
Cabbage
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Butter (5)
Water
-- Seasonings
Parsley sprigs
Dill sprigs
Bay leaves
Peppercorns
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Prep   -   (15 min)
  1. Chop ONIONS Medium.
  2. Slice CARROTS and PARSLEY ROOT about 1/4 inch thick. Mix. They need not be peeled.
  3. Trim and clean Celery Root. It is not necessary to peel it as you would for a salad. Don't even worry about sand or stones, they'll fall to the bottom of the pot. Cut Celery Stems into about 1 inch lengths. Add both to Carrots.
  4. Cut LEEK coarsely. Rinse if suspected of harboring sand or mud. Add to Carrots.
  5. Cut CABBAGE into wedges with the leaves held together by the core. Add to Carrots.
Run   -   (2 hrs)
  1. In a suitable (5 quart) heavy bottomed pot, heat Butter and fry Onions over moderate heat until translucent. Stir in all Vegetables and Water. Bring to a boil then turn heat down to a simmer. Stir in all Seasoning items. Simmer for at least an hour, or up to 1-1/2 hours.
  2. Strain through a fine mesh strainer, pressing with the back of a wooden spoon to force out as much water as possible. Discard all solids. You can then clear the surface using your gravy separator.
  3. If you will not be using it for awhile, see our recipe Soup Stock / Broth for a good storage method.
NOTES:

  1. Parsley Root:

      This can be pretty hard to find in many parts of North America. If you can't get it, use about the same weight of Parsnip and add a few more sprigs of Parsley. For details see our Parsley Root page.

  2. Celery Root:

      [Celeriac]   This thickened stem (not actually a root) is much used in Poland and Germany. It can be found in many North America produce markets. While they must be avoided for salads, larger units with thick stems can be used here. For details see our Celery Root page.

  3. Celery & Leaves:

      Preferably use stems and leaves from the Celery Root, as these have much more flavor than regular Celery. If you have only regular Celery, use the stems above the first joint, which you don't use for most recipes.

  4. Leek:

      for this recipe you can use the greens and partially green part of the stem, saving the white and light green for other recipes.

  5. Butter:

      Oil could also be used, if you want it more Vegan, In Poland either can be used, even during Lent, as Poland is not under the strict Lent laws of the Eastern Church, where all cooking fats and oils are forbidden - all except Sunflower Seed Oil, which came from the New World long after the prohibition list was composed. I would use Pure Olive Oil (not virgin).

  6. Comments:

      This stock is fairly strong. For some soups you may need to add some water. Soup recipes with ingredients that absorb water, such as grains or pasta, will definitely need added water to compensate. Note that no Salt is included, as that is properly added to the recipe the stock is used in.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove, in=inch, ar=as required tt=to taste
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