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Zupapalooza explores the glories of Polish soups

If czarnina is the only Polish soup you can name, a trip to Zupapalooza may be in order.

The second annual Zupapalooza Polish Soup festival will offer up a dozen fresh, ethnic soups as prepared by some of Western New York’s premier Polish cultural groups.

On the menu are:

• Ogorkowa, a dill pickle soup traditionally made with potatoes and sour, salted cucumbers. It will be served by the Polish American Congress Western New York Division.

• Kapusniak, a cabbage soup usually made with vegetables and white cabbage or sauerkraut, served by the Polish Saturday School.

• Rosol, a meat broth usually served as chicken soup with noodles. It will be offered by the Polish Heritage Dancers.

• Truskawkowy, a strawberry soup often served cold; and grochowka, a pea soup; both served by the Harmony Polish Dancers.

• Polewka Piwna, a beer soup, served by the Polish Cadets.

• Kalafiorowa, a light and creamy cauliflower soup, served by the Polish Legacy Project.

• Czarnina, the famed duck soup made with duck blood, served by Polish Villa 1.

• Grzybowa, a mushroom soup often served on Christmas Eve, made by Polish Villa 2.

• Barscz, a beet soup, served by the Polish Falcons.

• Krupnik, a barley soup, not to be confused with the Polish honey liqueur of the same name. It will be served by the United Cultural Society.

The event, sponsored by the Polish American Congress Western New York Division, will be held at the Knights of Columbus Father Justin Hall, 2735 Union Road in Cheektowaga. It takes place Sunday from 1 p.m. to 5 p.m. General admission is $7 for adults and $5 for children age 10 and younger. Soups are bought separately, in bowls or sample-sized portions. For tickets, call 864-6110.

Polish beer and vodka will be available for purchase. Vendors will be selling merchandise from E&M Chrusciki Bakery and Enchanted Cards & Gifts. Both companies have locations in the Broadway Market. The Polish Genealogy Society will also be there, offering genealogical searches.


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