Sylwia Vaclavek is a photographer and recipe developer, and the creator of My Omni Kitchen. She generously shared this soup recipe with us. She says:
"Polish White Bean soup is all about layering flavors – and this version takes that tradition to the next level. Instead of simply simmering everything together, I roast the root vegetables first, use leeks alongside onions, and let peppercorns and allspice infuse the beans as they cook.
Using Rancho Gordo Marcella beans, the soup stays simple and flavorful: whole, creamy beans simmered gently in rich broth with leeks, onion, bay leaf, allspice, and caraway, classic flavors found across Polish home cooking."
For the beans
- 1 pound white beans, such as Rancho Gordo Marcella beans, soaked for 4 to 6 hours and drained
- 8 cups chicken broth or vegetable broth, plus more as needed for the soup
- 2 bay leaves
- 4 whole peppercorns
- 4 whole allspice berries
- Salt
For the roasted vegetables
- 3 carrots, peeled and sliced or diced
- 2 parsnips, peeled and diced
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the soup base
- 10 ounces Polish kielbasa, sliced into rounds
- 1 tablespoon olive oil
- 2 leeks, white and light green parts only, cleaned and sliced (about 1½ cups)
- 1 yellow onion diced (about 1 cup)
- 2 cloves garlic, minced
- 1 teaspoon caraway seeds lightly crushed
- 1 teaspoon dried marjoram
- 1 pound Yukon gold potatoes, quartered
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 1 teaspoon apple cider vinegar or pickle brine
For serving
- 2 leeks (optional; for crispy fried leeks)
- Neutral oil (optional; for crispy fried leeks)
- Sour cream or full-fat Greek yogurt
- Fresh dill chopped, to taste
- Add the soaked white beans to a large pot and cover with 8 cups chicken broth. Add the bay leaves, whole peppercorns, and whole allspice berries. Bring to a low simmer, then cook uncovered until the beans are tender yet still hold their shape, about 60 to 90 minutes.
- Remove the aromatics, season lightly with salt, and set the beans aside in their cooking liquid.
- Preheat the oven to 425°F. Toss the chopped carrots and parsnips with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread on a sheet pan and roast until tender with lightly caramelized edges, about 25 to 30 minutes, stirring once. Set aside. Reserve half for garnish.
- In a large soup pot or Dutch oven, warm the olive oil over medium heat. Cook the sliced kielbasa until lightly browned on both sides. Remove the kielbasa and the browned bits and set aside. Add a splash of oil if the pot looks dry.
- Add the leeks and onion to the same pot. Cook over medium-low heat until soft and translucent, about 8 to 10 minutes. Stir in the garlic and caraway seeds, then cook just until fragrant, about 30 seconds. Add the dried marjoram and stir to combine.
- Stir in the potatoes, then add enough broth to just cover them. Bring to a gentle simmer and cook until the potatoes are just tender, about 10 to 12 minutes.
- Add the cooked beans with some of their cooking liquid, then the roasted vegetables and browned kielbasa. Add more broth as needed to reach a brothy, spoonable consistency. Simmer gently for 10 to 15 minutes to let the flavors meld.
Stir in the apple cider vinegar or pickle brine to brighten the soup. Taste and adjust salt and pepper. Remove from heat. - To make the optional crispy fried leeks: Thinly slice the leeks and rinse well to remove any grit. Pat completely dry. Heat about ½ inch of neutral oil in a small skillet or saucepan over medium heat. When the oil is hot but not smoking, fry the leeks in small batches until lightly golden and crisp, about 2 to 3 minutes. Transfer to a paper towel–lined plate with a slotted spoon and season lightly with salt. Set aside.
- Ladle the soup into bowls and finish with sour cream, fresh dill, crispy fried leeks (if using), a drizzle of good olive oil or rapeseed oil, and cracked black pepper. Serve with crusty bread.