A book and culinary inspiration

Andrzeju, where did your love of cooking, and soups in particular, come from? Is cooking a way for you to relax?

It is difficult to give a clear-cut answer. I think the pleasure of eating good food is a universal joy, regardless of age or gender. For a long time I followed recipes with curiosity and watched cooks at work, before trying my own hand in the kitchen.

What prompted you to write a cookbook about soups? Where did the idea for this subject come from?

Soups have a special place in Polish cuisine. Polish cooking is a true kingdom of soups, with extraordinary variety. Initially, I wrote down recipes for myself and the friends I cooked soups for. Over time, the idea emerged of organising these recipes and sharing them with a wider audience in a professionally produced book.

‘Świat Zup André’ is not only a recipe book: it also includes instructional videos. Why did you choose this format?

I wanted to create a complete and practical guide to the world of soups. We often read recipes, but questions arise once we start cooking. Instructional videos show the entire preparation process step by step, clearing up any uncertainties. Moreover, the professional facilities of the ALMARES Institute gave me ideal conditions for recording the videos. At weekends, the institute’s kitchen turned into a film studio.

The book contains more than 120 soup recipes. Which is your favourite, and why?

That is a difficult question, because I have many favourite soups, depending on the season and my mood. During the festive season, I enjoy making a Masurian–Thai fish broth with coconut milk, rice noodles and coriander. André’s fish soup, with four types of vegetables and three types of seafood, is very popular with my friends.

Do you have a funny or interesting story about creating the book or cooking soups?

All sorts of mishaps happen when cooking soups. Once, while making broth, I left the stock to cool in the sink in our company kitchen. One of my employees, keen to show how tidy she was on her first day at work, accidentally poured away five litres of broth I had just made. Such situations teach humility and remind us that the kitchen can always surprise us.

What do you think are the most important principles when making soup?

Above all, use fresh ingredients and avoid flavour enhancers. The foundation of a good soup is stock, whether meat, vegetable or fish. It is also important to experiment, follow your culinary dreams and strive for perfection in flavour.

What are your favourite ingredients that no good soup should be without? Do you think soup can be a complete meal?

I like a variety of flavours and often draw inspiration from different cuisines, such as Asian cooking. The fish soup I make is rich in vegetables, seafood and cream, making it a complete and filling meal. All you need to add when serving it is a glass of good white wine and a baguette with butter. I believe soup can be a complete dish, rich in nutrients.

What advice would you give beginner cooks who would like to make delicious soups?

Above all, I encourage people to follow their culinary dreams and experiment in the kitchen. It is important to use fresh, good-quality ingredients. Today, we have access to many spices and products from all corners of the world, offering unlimited possibilities for creating flavours.

Does cooking also have a social dimension for you? Do you ever cook for others, for example as part of charitable initiatives?

For me, cooking is also an opportunity to share joy with others. I often cook for friends, organising shared meals that offer a chance to meet and talk. After the outbreak of war in Ukraine, I became involved in helping refugees by cooking Ukrainian borscht for them. It was a very important experience for me to share a little Polish hospitality and flavour with people in need.

You have served as Coordinator of Rotary Intercountry Committees (ICC). Has international cooperation inspired you to expand your ‘World of Soups’?

Travel and my involvement in Rotary International have undoubtedly influenced my culinary interests. At Rotary Conventions, I have had opportunities to discover cuisines from around the world. When organising board meetings of the World ICC Council, I invited guests from different countries to cook soups together. These journeys broadened my culinary horizons and inspired me to create new, original recipes, such as ‘Warsaw clam chowder’, a variation on the famous Boston soup.

You have been an active Rotary member for many years. How has your involvement in the organisation influenced your life? Which Rotary values do you consider most important?

For me, Rotary is above all an opportunity to build friendships and do good. Through Rotary, I have met wonderful people all over the world, and visits to Rotary conventions are unforgettable experiences. Rotary also brings the satisfaction of helping others, supporting those in need and building a better world.

To conclude our conversation, could you tell us where people can buy your book?

‘Świat Zup André’ is available at swiatzupandre.pl and from Empik online. You can also contact the ALMARES Institute. Buying the book also supports Rotary’s END POLIO NOW fund to fight polio, because I donate the equivalent of one dollar from every book sold to this cause.

Andrzeju, thank you very much for an inspiring conversation and for sharing your passions. We wish you continued success in your cooking and community work.

Thank you for the conversation.

Here is the link to our interview with PDG Andrzejem Ludkiem on the Rotary Polska News YouTube channel: youtube.com/watch?v=3vXeDzs5BrQ&t=1s