Polish Potato Soup Recipes

CHUNKY POTATO LEEK SOUP RECIPE

Steps:

• In a large soup pot like dutch oven or other heavy pan, melt butter and add chopped onions with leeks. Cook for about 5 minutes, stirring occasionally;
• Add sliced potatoes and chopped parsley, cover the pot and cook for another 5 minutes;
• Add stock or water, cover and cook for about 15 minutes;
• Add rice and cook for another 15-20 minutes until the rice is cooked;
• Turn off the soup, add thinly shredded cheese and mix well, allowing the cheese to melt into the broth;
• Check for seasoning, add salt and pepper as needed;
• Serve with some more fresh parsley and drizzle of extra virgin olive oil.

POLISH PICKLE SOUP

Steps:

• Melt butter in a stock pot over medium-low heat. Add potatoes and carrots. Cook until beginning to soften, stirring occasionally, about 10 minutes.
• Stir in chopped dill pickles, flour, pickle juice, garlic, Worcestershire, onion salt, sugar, dill, curry powder, and white pepper until well combined.
• Add chicken broth, warm milk, and bay leaves. Simmer until vegetables are soft and soup has cooked down, about 1 hour. Season with salt.

POLISH POTATO SOUP - ZUPA ZIEMNIACZANA

Steps:

• In a large saucepan, cook bacon until it begins to render some of its fat. Add onions and sauté until translucent. Add carrots, celery, and potatoes and sauté gently for 5 minutes, but do not brown.
• Then add hot stock, parsley and bay leaf. Bring to a boil. Reduce heat and simmer, covered, for about 20 minutes or until vegetables are tender. Remove bay leaf, adjust seasonings, and serve hot with additional chopped parsley (if desired) and light rye bread .

POLISH POTATO SOUP WITH SAUSAGE - TRADITIONAL KARTOFLANKA RECIPE

Steps:

• Place the allspice grains, bay leaves, a bit of salt, and meat (ribs and bacon) in the big pot. Cover it all with 1 gallon of cold water.
• Start boiling on the medium heat.
• In the meantime, peel the carrots, parsley roots, and the celery root. Next, grate them on a grater.
• Peel and dice the potatoes.
• The white foam will start to appear on the surface of the soup. Remove it with the spoon.
• When there is no more foam, add all the vegetables to the pot.
• Cook for about an hour until the meat and the veggies are soft.
• In the meantime, dice the sausage and fry it on the pan. Then, throw it into the pot.
• Peel and dice onions and garlic cloves. Fry it on the same pot as the sausage (it will already be greasy, so you won't need to use an additional fat).
• Add fried onion and garlic to the soup.
• When the soup is ready, take out the bacon and the ribs.
• Dice the meat and throw it back into the soup.
• Mix the sour cream with mustard and then mix it with 1 cup of the hot soup.
• Slowly pour the sour cream mixture into the hot soup, stirring all the time.
• Season with salt and pepper. Optionally you can add dried marjoram.

BARNEY J'S POLISH POTATO SOUP

Steps:

• Saute celery and onion in a little butter until slightly tender but not brown.
• Cook potatoes and pinch of sugar in 3 cups of water until tender. (If using bouillon cubes, add before boiling potatoes. Use NO Salt in the water if using the bouillon cubes. Add in the celery and onions.
• Add 1/2 pint of sweet cream (can use milk), bring to simmer. Or use half-and-half.
• Add salt (if needed) and pepper to taste. Paprika for coloring. Sprinkle with parsley.
• You can sneak in a pat of butter before serving.
• Cooking Tips: Add as much milk or cream as necessary to suit your taste.
• Mash or crush potatoes to suit your taste. Or not!
• Don't sub or add dry milk; it gives an off-flavor.