Lovingly decorated soup tureens made of Polish pottery with a capacity of 3.6 liters are versatile in use. Whether as a classic tureen or, for example, as a stylish bowl for punch – soup tureens from Polish pottery always make a great impression. These high-quality tureens have excellent properties that are characteristic of the entire Polish pottery range: The soup tureens from Polish pottery are oven-safe, microwave-safe, and dishwasher-safe.

Buy a soup tureen from Polish pottery

The tureens are all stylishly decorated and feature different patterns that can be combined well with both other ceramics and porcelain tableware. The soup tureens from Polish pottery will quickly grow on you because you can use them for many years. They withstand normal household use and can therefore be used daily. If 3.6 liters is too much for you, the Polish pottery wholesaler also offers smaller soup tureens in original Polish pottery with a size of 1.5 liters.

Europe

1. French Onion Soup (Soupe à l’oignon)

Ingredients:

• 4 large onions, sliced into rings

• 2 tablespoons butter

• 1 liter beef broth

• 150 ml white wine

• 1 baguette, sliced

• 100 g Gruyère cheese

• Salt, pepper

Preparation:

• Caramelize the onions in butter until golden.

• Deglaze with white wine, add broth, and simmer for 20 minutes.

• Season with salt and pepper.

• Grill the baguette slices with cheese and serve with the soup.

2. Italian Minestrone

Ingredients:

• 1 onion, diced

• 2 carrots, diced

• 1 zucchini, diced

• 200 g white beans

• 1 can of tomatoes

• 1 liter vegetable broth

• 100 g pasta

• 2 tablespoons olive oil

• Salt, pepper, basil

Preparation:

• Sauté the vegetables in olive oil.

• Add beans, tomatoes, and broth, and simmer for 20 minutes.

• Add pasta and cook for another 10 minutes.

• Sprinkle with basil and serve.

3. Spanish Gazpacho

Ingredients:

• 500 g tomatoes

• 1 cucumber

• 1 bell pepper

• 1 garlic clove

• 50 ml olive oil

• 1 tablespoon vinegar

• Salt, pepper

Preparation:

• Blend all ingredients finely.

• Season with olive oil and vinegar.

• Chill and serve.

4. Hungarian Goulash

Ingredients:

• 500 g beef, cubed

• 2 onions, chopped

• 2 bell peppers, cubed

• 1 tablespoon paprika

• 500 ml beef broth

• 3 potatoes, cubed

• Salt, pepper

Preparation:

• Brown the meat with onions.

• Add paprika and spices, pour in the broth.

• Simmer for 1.5 hours, then add the potatoes and cook for another 30 minutes.

5. German Pea Soup

Ingredients:

• 250 g dried peas

• 1 onion, chopped

• 2 carrots, diced

• 2 potatoes, diced

• 1 liter vegetable broth

• 1 pair of sausages

• Salt, pepper

Preparation:

• Soak peas overnight.

• Cook vegetables in broth, add peas, and simmer for 60 minutes.

• Slice sausages and add them.

Asia

6. Japanese Miso Soup

Ingredients:

• 1 liter dashi broth

• 2 tablespoons miso paste

• 100 g tofu, cubed

• 1 spring onion, sliced

• Seaweed to taste

Preparation:

• Heat the broth and stir in the miso paste.

• Add tofu, spring onions, and seaweed.

7. Thai Tom Yum

Ingredients:

• 500 ml chicken broth

• 200 g shrimp

• 1 stalk lemongrass

• 2 chili peppers

• 2 tablespoons fish sauce

• 1 lime

Preparation:

• Bring the broth to a boil with lemongrass and chili.

• Add shrimp and fish sauce, simmer for 5 minutes.

• Season with lime juice.

Africa

11. Moroccan Harira

Ingredients:

• 250 g lentils

• 1 can of tomatoes

• 1 onion

• 2 tablespoons coriander

• 1 tablespoon cumin

• 1 liter broth

Preparation:

• Sauté onion, add tomatoes and spices.

• Pour in the broth, simmer the lentils for 30 minutes.

12. Ethiopian Shorba

Ingredients:

• 200 g red lentils

• 1 onion

• 1 teaspoon Berbere spice

• 1 liter vegetable broth

Preparation:

• Sauté onion, add spice.

• Add lentils and broth, simmer for 20 minutes.

America

16. Mexican Pozole

Ingredients:

• 500 g pork

• 200 g corn kernels

• 1 onion

• 1 tablespoon chili

• 1 liter broth

Preparation:

• Brown the meat, add the broth.

• Add corn and spices, simmer for 1 hour.