Description
Polish Potato Soup, also known as zupa ziemniaczana, is a comforting and creamy traditional soup made with tender potatoes, fresh vegetables, and a hint of marjoram. Enriched with sour cream and fresh dill, this hearty soup can be made vegetarian or enhanced with smoked kielbasa or bacon for extra flavor. Perfectly served with rye bread or crusty rolls, it’s a warm and satisfying meal rooted in Polish cuisine.
Ingredients
Scale
Soup Base
- 4 cups peeled and diced potatoes (about 4 medium potatoes)
- 1 tablespoon butter
- 1 tablespoon oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 parsnip, diced (optional)
- 5 cups vegetable or chicken broth
- ½ teaspoon marjoram
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Thickening and Flavor Enhancers
- ¾ cup sour cream
- 1 tablespoon all-purpose flour
- 2 tablespoons chopped fresh dill
Optional Garnish
- Chopped smoked kielbasa or bacon
Instructions
- Sauté Vegetables: In a large pot, heat butter and oil over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Stir in minced garlic, diced carrot, and parsnip if using, cooking for an additional 3 to 4 minutes until vegetables begin to soften.
- Cook Potatoes in Broth: Add the peeled and diced potatoes to the pot, then pour in the vegetable or chicken broth. Season the mixture with marjoram, salt, and black pepper. Bring the soup to a boil, then reduce the heat and let it simmer gently for 20 to 25 minutes, or until the potatoes and vegetables are tender.
- Prepare Sour Cream Mixture: In a small bowl, whisk together the sour cream and all-purpose flour until smooth. To temper the sour cream and avoid curdling, slowly add a ladle of the hot soup to the mixture while whisking constantly.
- Combine and Thicken Soup: Pour the tempered sour cream mixture back into the soup, stirring well to combine. Continue to simmer the soup for an additional 5 minutes, stirring occasionally, until it thickens slightly and becomes creamy.
- Finish and Serve: Stir in the chopped fresh dill and taste the soup, adjusting the seasoning with more salt or pepper if needed. Serve hot, garnished with extra dill and, if desired, chopped smoked kielbasa or bacon for added richness.
Notes
- This traditional Polish soup can be easily made vegetarian by using vegetable broth and omitting the meat garnish.
- Adding smoked kielbasa or bacon gives the soup a smoky depth, enhancing its flavor profile.
- Pairs wonderfully with rye bread or crusty rolls for a complete meal.
- The sour cream and flour mixture is key to achieving the soup’s creamy texture without lumps.
- If parsnip is unavailable or undesired, it can be omitted without significantly affecting the soup’s flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
