Stuffed Pepper Soup

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“The winter I turned 10, I skipped the rice rinse. Babcia took one bite, set her spoon down, and said, ‘Dziecko, this soup’s drowning. Go fix it.’ I’ve never rushed that step since.”

Serving & Storage

  • Serve: With rye bread for sopping (not sourdough!). Never cold—chills mute the smoke.
  • Storage: Store unmixed (soup + broth separate) up to 4 days.
  • Revive leftovers: Simmer 10 mins with 1 tbsp reserved fond—never microwave!

Ingredient Swaps That Won’t Break Tradition

Hot Italian sausage
Kielbasa (sliced thin)
Smokier depth (brown 8 mins first)
Jasmine rice
Pearl barley
Heartier texture (cook 20 mins before adding peppers)
Hunt’s salsa
1 cup crushed fresh + ¼ cup water
For summer abundance (simmer 10 mins first)
Polish sour cream
Crème fraîche
Same tang (but add ½ tsp lemon juice)

Cultural Context

Born in Warsaw’s rubble after the 1944 Uprising, this recipe marries Polish bigos (hunter’s stew) with American abundance. Babcia sold this from her tenement stoop for 5¢ a bowl to feed her family after her husband’s death. True story: At my daughter’s komunia (first communion), the caterer’s fancy barszcz sat untouched while guests fought over Babcia’s soup. The priest whispered, “This is how grace simmers.”

Pro Tips from Babcia’s Kitchen

  • Fat drain test: Tilt pot—oil should run clear (not milky)
  • Rice tenderness: Should slide off fork (not crumble)—never overcook
  • Broth safety net: Keep extra hot broth on stove—too thick? Add ½ cup
  • Kid hack: Let them dice peppers—it’s their favorite “fire dancer” momen

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