Imagine cloud-soft rice swimming in savory broth, studded with ruby-red peppers and smoky sausage—the kind that makes your spoon pause mid-dip while you whisper, “Babcia, jesteś czarownicą (Grandma, you’re a witch).” My Babcia Zosia simmered this in her 1943 Brooklyn tenement kitchen after fleeing the Warsaw Uprising, using up ration-book scraps to feed hungry factory workers. For 81 years, it’s been the star of every Pulaski Day Parade, snow day, and “the world’s on fire but this soup is perfect” moment. When you ladle that first bowl, you’re not just eating dinner—you’re tasting the grit of a woman who fed 10 children on a seamstress’s wage.

Why You’ll Love This Recipe

✅ Peppers that stay crisp-tender—never mushy, never sad (Babcia’s dice-small rule)
✅ Broth that clings, not pools—no watery disaster here
✅ Rice that stays whole—no exploded grains, no stress
✅ Bakes in one pot—no fancy layers, no sink drama
✅ Makes your kitchen smell like a Polish bakery—even in July
✅ Leftover magic—cold soup becomes kasha varnishkes fit for saints

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