From humble beginnings, Rumford soup becomes a culinary star

Rumford soup is linked to the work of Benjamin Thompson, Count of Rumford, a British social reformer and inventor. After the war in the USA, he moved to Europe, where he created this simple yet nutritious soup. Developed from inexpensive ingredients, it was meant to provide nutritional value at minimal cost, making it popular not only among the poor but also among prisoners and the military. So, what is the secret of this dish that, after years, is returning and making its way into fancy venues?

The base of the soup is a broth made from bones, animal fat, or pork skins. To this, potatoes, beans, various grains, and seasonal vegetables are added. A characteristic feature of the soup is its thickness, which makes it filling. It used to be a cheap and easily accessible meal, and today it is making a comeback, revealing classic flavors to enthusiasts.

Rumford soup had significant social importance in Europe. It was an integral part of the activities of charitable organizations, which served it to the poor and homeless.

Today, Rumford soup has been revived as a culinary hit in the trendiest restaurants. Its resurgence in popularity can be attributed to its simplicity and traditional values, which stand in contrast to complicated, modern dishes. It is appreciated for its rich flavor, nutritional value, and nostalgic ties to the past. Thanks to its historical nature, it has earned the title of not only a tasty but also an educational dish, reminding us of the culinary traditions of our ancestors.

To enjoy Rumford soup in the comfort of your own home, feel free to experiment with its ingredients. The base remains broth and grains, but it’s worth adjusting the quantity of vegetables and spices to personal preferences. Adding your favorite herbs can give it a unique character. You can also experiment with meat additions—homemade smoked sausage or chorizo can further enhance its flavor.