Jarzyły

Jarzyły (plural form, singular: jarzyna) is a Polish word referring collectively to edible vegetables, typically root vegetables. The term doesn't encompass all vegetables, but rather those commonly used in Polish cuisine as a base for soups, stews, and other dishes. Typically, jarzyły includes:

• Carrots (marchew)
• Parsley root (pietruszka)
• Celery root (seler)
• Leek (por)
• Cabbage (kapusta)
• Parsnip (pasternak) - Less common, but occasionally included.

The specific composition of jarzyły can vary slightly depending on the region and personal preference, but the first four items are considered essential. A pre-cut mix of these vegetables, prepared for making soup, is often sold in Polish grocery stores under a variety of names, including "włoszczyzna" or simply "jarzyły do zupy". The term is also used in recipes and culinary contexts when referring to this combination of vegetables. The word implies a collection of similar vegetables intended for a specific culinary purpose, primarily flavoring broths and adding substance to soups and stews.