What is the secret ingredient in potato soup?

Many Polish cooks add a splash of pickle juice or vinegar to brighten the flavor. Fresh dill is another secret ingredient that gives Polish potato soup its classic taste.

What are common mistakes when making potato soup?

Common mistakes include overcooking the potatoes, under-seasoning the soup, and adding sour cream directly to hot soup without tempering it first.

Can I make this soup in a slow cooker?

Yes. Add the vegetables, broth, and kielbasa to the slow cooker and cook on low for 6 to 8 hours. Stir in the cream and fresh dill during the last 15 minutes.

Is Zupa Ziemniaczana gluten-free?

Yes, this soup is naturally gluten-free if no flour is used as a thickener and the kielbasa is certified gluten-free.

Authentic Polish Potato Soup (Zupa Ziemniaczana) Recipe

Name: Polish Potato Soup (Zupa Ziemniaczana)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Polish
Ingredients: 4 medium Yukon Gold or Russet potatoes, peeled and diced; 2 large carrots, peeled and sliced; 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups (960 ml) chicken or vegetable broth; 5 ounces (140 g) kielbasa, diced; 1 cup (240 ml) heavy cream or tempered sour cream; 2 tablespoons fresh dill, chopped; Salt and black pepper to taste

Description

This authentic Polish Potato Soup recipe, known as Zupa Ziemniaczana, is creamy, hearty, and loaded with potatoes, carrots, kielbasa, and fresh dill. It is a comforting meal that is perfect for cold weather.

Ingredients

Units Scale

4 medium Yukon Gold or Russet potatoes, peeled and diced
2 large carrots, peeled and sliced
1 medium onion, chopped
2 cloves garlic, minced
4 cups (960 ml) chicken or vegetable broth
5 ounces (140 g) kielbasa, diced
1 cup (240 ml) heavy cream or tempered sour cream
2 tablespoons fresh dill, chopped
Salt and black pepper to taste

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Instructions

Prepare the vegetables. Peel and dice the potatoes into evenly sized pieces. Slice the carrots, chop the onion, and mince the garlic.
Brown the kielbasa. Heat a large pot over medium heat. Add the diced kielbasa and cook until lightly browned and fragrant.
Cook the aromatics. Add the onion and cook until softened. Stir in the garlic and cook for one minute.
Add the vegetables. Stir in the potatoes and carrots until coated in the flavorful oils.
Pour in the broth. Add the broth and bring the mixture to a gentle boil.
Simmer the soup. Reduce the heat and cook for 20 to 25 minutes until the vegetables are tender.
Temper the sour cream if using. Slowly whisk a few spoonfuls of hot broth into the sour cream before adding it back to the soup.
Finish the soup. Stir in the cream and fresh dill. Season with salt and pepper.
Serve. Ladle into bowls, garnish with extra dill, and serve hot.

Notes

For a thicker soup, blend 1 to 2 cups of the cooked soup and stir it back into the pot.
Tempering the sour cream helps prevent curdling.
Fresh dill provides the best flavor.
Browning the kielbasa before adding the vegetables creates a richer and more authentic taste.
Adjust the seasoning before serving for the best results.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Cuisine: Polish

Nutrition

Calories: 300
Sugar: 4g
Sodium: 650mg
Fat: 15g
Carbohydrates: 35g
Fiber: 4g
Protein: 10g