Polish soups

Borscht () is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe, Central Europe and Northern Asia. In English, the word borscht, borrowed via Yiddish, is most often associated with the variant of the soup originating in Ukraine, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht.

thick soup usually made out of dried split peas

soup, basicly made of tomato pulp

Eastern European dish

traditional West Slavic soup

food

traditional Polish and Lithuanian soup made from sour, salted cucumbers and potato

thumb Czernina (, from czarny – "black"; also spelled czarnina or czarna polewka – "black soup") is a Polish soup traditionally made of duck blood and clear poultry broth. Rabbit or pig blood can also be used as alternatives. In English it can be called "duck blood soup".

thick Eastern European soup made from vegetable or meat broth, containing potatoes and grain

Flaki () or flaczki () is a traditional Polish tripe stew. It is one of the many Polish soups, which represent an important part of Polish cuisine. Along with bigos, żurek, and pierogi, it is one of the most notable specialities in Polish cuisine. Its name is derived from its main ingredient: thin, cleaned strips of beef tripe (in - which can also be literally translated to "guts").

Rosół () is a traditional Polish soup based primarily on meat broth. Its most popular variety is the rosół z kury, or clear chicken soup. It is commonly served with capellini pasta (polish makaron nitki). A vegetarian version can be made, substituting meat with oil or butter.

thumb|Zalewajka from Piła Zalewajka is a traditional rustic soup made of diced and boiled potatoes and overflowed with sour rye made from sourdough bread. It also often contains Polish sausage and dried mushrooms.

Kiszczonka () is a traditional soup common in Poznań, known also in some other regions of Poland. It consists of water with cooked black pudding, flour, milk and spices. The soup has about 760 kcal.