On 29 August, Millennium Park in Krosno Odrzańskie was transformed into an open-air kitchen full of aromas, excitement and good vibes. Together with CAK Zamek and the town’s residents, we organised a unique event that combined a passion for cooking with modern catering technology.
Under the supervision of chef Maciej Ostrowski, culinary workshops were held, culminating in a joint tasting of goulash soup cooked on modern KROMET equipment.
It is worth noting that Maciej had the opportunity to work with our 300-litre boiling pot – a new addition to our range and a device designed to operate at full capacity. The 300-litre pot was created with large-scale production in mind. It is ideal for canteens, hotel kitchens and central catering kitchens. Its biggest advantages are its high-quality stainless steel construction, designed in accordance with HACCP requirements. Additional comfort is provided by the automatic jacket filling function, which eliminates the need for manual refilling of technical water. This saves the cook time, eliminates the risk of errors, and ensures that the device is always ready for use.
I had never had the opportunity to work with such a boiler before. It was my first time. So it was a challenge in a way, but I must admit that it was a very pleasant one. It certainly required more logistics, but it’s still the same cutting, the same seasoning. I always try to approach my work meticulously, so I think I pampered this soup,‘ concludes Maciej.
And how does the chef rate the event itself?
’The best reward is seeing people smile and thank you for the soup – it gives you enormous satisfaction,” emphasised the chef.
The event was attended by residents of Krosno Odrzańskie, as well as many KROMET employees.
‘What makes us most happy is that the employees were eager to put on aprons and serve the residents – we showed that we are one well-coordinated team,’ recalled the organisers.
The meeting was also an opportunity to recall the history of the company. Ms Wanda Giergasz, who worked at KROMET for 40 years, did not hide her emotions:
‘It was my job and my life. To this day, I am still in contact with many people I worked with.’
Although Ms Wanda is now retired, she still accompanies us during company meetings and events. It was no different on Friday in Krosno Odrzańskie. Thank you, Ms Wanda, for your presence. It is always a great pleasure to meet you.
We would like to thank all the residents who cooked, tasted and had fun with us on that day. This is a sign for us that such events are necessary and worth continuing.
We served a total of 300 litres of goulash soup! And if anyone would like to recreate its flavour at home, below is a recipe prepared by chef Maciej Ostrowski.
Goulash soup – 5 litres
Ingredients:
- Pork ham – 750 g
- Aubergine – 250 g
- Red pepper strips (fresh or frozen) – 375 g
- Onion – 320 g
- Garlic – 35 g (approx. 6–7 cloves)
- Mushrooms – 320 g
- Courgette – 250 g
- Tinned chopped tomatoes – 625 g (1 large tin)
- Tomato paste – 100 g (approx. half a small jar)
- Sweet paprika powder – 30 g (approx. 2 tablespoons)
- Salt – approx. 30 g (2 level tablespoons, then adjust to taste)
- Ground black pepper – 10 g (approx. 2 teaspoons, then adjust to taste)
- Vegetable oil – 80 ml
- Water or stock – to make up to 5 litres
Preparation:
Cut the meat into cubes approx. 2×2 cm. Fry the ham in batches in hot oil until
it turns golden brown, then transfer to a pot. In the same pan, fry
the onion and garlic, add the peppers, mushrooms, courgette and aubergine – fry lightly together.
Combine with the meat. Add the tinned tomatoes and tomato paste, mix.
Season with sweet paprika, salt and pepper. Pour in water or stock to make up 5 litres. Simmer
for about 1.5–2 hours until the meat is tender and the flavours have blended. If
necessary, season at the end of cooking.
