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Catholic Recipe: Lenten Soup


  • 2 quarts cold water
  • 4 carrots
  • 4 stalks celery
  • salt and pepper
  • 1 onion
  • 2 sprigs parsley
  • 2 Tablespoons butter
  • Details

  • Prep Time: 45 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Poland

Also Called: Postna Zupa

Since the revision of Lenten fasting rules, Lenten fare isn't so drastic, but in the past the Polish people's main staples in Lent included herring (smoked or cooked), and zur, a mush made of fermented rye meal and water, which serves as a base for some Lenten soups. This is a typical Polish Lenten soup. You can eat alone, or serve with bread or fish.


Wash vegetables, cut into small pieces and sauté in butter under cover until they turn yellow. Add water and simmer for half hour. Strain before serving.

Recipe Source: Easter Book, The by Francis X. Weiser, S.J., Harcourt, Brace and Company, New York, 1954
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