Polish Potato Soup
The Polish Potato Soup or Zupa Ziemniaczana in Polish language has long been a custom food for all who lived in Poland. Polish food is rich in meat, especially beef, chicken, and pork; winter vegetables; as well as spices. This recipe provides whatever a traditional Polish food has. With its loaded spices that intensify the flavors blended together; its meaty, fragrant broth that would surely make your stomach growl; its nutritiously hearty carrots and potatoes; and its exquisite blend of sour cream and flour you will surely experience Polish delicacy in no time! Now, here’s how to make this wonderful Polish potato soup.
Ingredients
- 7 medium potatoes, peeled and cut into 1- to 1½-inch cubes (2¾ pounds)
- 3 medium carrots, peeled and thinly sliced (9 oz)
- 3 celery stalks, thinly sliced (3½ oz)
- 1 large onion, peeled and chopped (12 oz)
- 1½ quarts water (48 oz)
- 2 cups broth of chicken, beef, or pork (16 oz)
- 2 tablespoons butter (1 oz)
- 2 tablespoons King Arthur Unbleached All-Purpose Flour (1/2 oz)
- ½ teaspoon salt (1 g)
- ¼ teaspoon ground black pepper
- 1 cup sour cream (9 oz)
Instructions
- In a large pot, place the potatoes, carrots, celery and onion; add the water and broth, and cover the pot with a tight-fitting lid.
- Cook the mixture over medium heat for about 30 minutes, or until vegetables are tender and done.
- Meanwhile, in a small saucepan, melt the butter and stir in the flour, salt, and pepper. Simmer the mixture over medium to low heat, stirring constantly, until it boils.
- Stir in ¼ cup of the sour cream, stirring until smooth and evenly mixed; mix the remaining sour cream and the mixture into a boil while constantly stirring.
- Pour in the sour cream into the soup and simmer over medium heat; then reduce the heat bringing in to low, and boil for another 10 minutes.
- Serve the soup hot, garnished with chopped parsley, chives, or scallions on top.
- Enjoy!
