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Zupa Ziemniaczana

Zupa Ziemniaczana

Polish Potato Soup (Zupa Ziemniaczana)

Use starchy russet potatoes for the richest tasting soup and if you heat the stock before adding, your soup will be ready in 25 minutes. I always stir a little sour cream into my bowl of potato soup, just like my father did. - Jenny Jones

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Makes: 4-5 servings

Polish Potato Soup (Zupa Ziemniaczana)

Ingredients:

  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 1 clove of garlic, crushed

  • 3 cups chicken stock
  • 2 large russet potatoes (at least 1 1/2 pounds total) cut into 1/2-inch pieces
  • 1 bay leaf
  • 3/4 teaspoon salt & pepper to taste

  • 1/3 cup additional stock
  • 2 teaspoons flour
  • sour cream and fresh dill for serving

Instructions:

  1. Heat oil in a medium soup pot and saute onion & garlic for 2 minutes.
  2. Add stock, potatoes, bay leaf, salt & pepper.
  3. Bring to a boil, cover, reduce heat and cook on low for 12 minutes.
  4. Whisk 1/3 cup additional stock with flour and add to soup.
  5. Cover and cook another 3 minutes.
  6. Stir in 1 teaspoon sour cream per serving bowl. Garnish with fresh dill.

Note: You may need more or less salt depending on your stock. My stock is lightly salted.

One Comment on "Zupa Ziemniaczana"

  1. Lois in So. California

    Time saver:…Use instant mashed potatoes instead of flour to thicken the soup. Just sprinkle a little on top and stir it in. Add a little at a time until the soup reaches the thickness you like. (Remember it will thicken more as it cools down a little when serving).

    Money saver:…Use fresh cilantro or parsley, or green onion tops instead of dill, depending on regional and seasonal availability. My last grocery trip, green onions and fresh cilantro were on sale 25 cents per bunch, parsley was 99 cents per bunch, and fresh dill, in a teeny bunch less than 1/4 the size, was in a fancy plastic container for $3.69. Or just use the dried herb (in small quantities) and stir it into sour cream, refrigerate for at least one hour before serving to allow the herb to rehydrate and release the flavor.

    I also like to sprinkle the sour cream with lots of Hungarian paprika and skip the greens altogether.

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